Cinnamon Sugar Crunch Bagels Recipe

Introduction

Cinnamon Sugar Crunch Bagels are a delightful twist on the classic bagel, combining a soft, chewy interior with a sweet, crunchy cinnamon-sugar topping. They make a perfect breakfast treat or a satisfying snack any time of day.

Ingredients

• 2 teaspoons active dry yeast
• 1 cup warm water
• 2 tablespoons honey
• 1 ½ teaspoons salt
• 3 cups all-purpose flour
• 8 cups water (for boiling)
• 1 tablespoon baking soda
• 1 tablespoon sugar
• 3 tablespoons melted butter
• ¼ cup brown sugar
• 2 teaspoons ground cinnamon

Instructions

1. Step 1: Combine the warm water, honey, and active dry yeast in a bowl. Let it rest until the mixture becomes foamy, about 5 minutes.
2. Step 2: Add the all-purpose flour and salt to the yeast mixture. Knead the dough until it is smooth and elastic, which should take about 8 to 10 minutes.
3. Step 3: Cover the dough and allow it to rise in a warm place for 1 hour or until it has doubled in size.
4. Step 4: Divide the dough into equal pieces and shape each piece into a ball. Poke a hole through the center of each ball and gently stretch the hole to form the bagel shape.
5. Step 5: In a large pot, bring 8 cups of water, baking soda, and sugar to a boil. Boil each bagel for 30 seconds on each side, then remove and drain on a clean towel or rack.
6. Step 6: Brush the boiled bagels with melted butter. Mix together the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the tops of the bagels.
7. Step 7: Place the bagels on a parchment-lined baking sheet and bake in a preheated oven at 425°F (220°C) for 18 to 20 minutes, until they turn golden brown.
8. Step 8: Allow the bagels to cool slightly before serving. They pair wonderfully with cream cheese, honey butter, or your favorite spread.

Tips & Variations

• For a crunchier topping, let the bagels cool slightly before brushing with butter and sprinkling the cinnamon-sugar mixture.
• Try adding raisins, chocolate chips, or dried cranberries to the dough for extra flavor and texture.
• These bagels freeze well; thaw and reheat them in a toaster oven for the best results.

Storage

Store the bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed plastic bag for up to 3 months. Reheat frozen bagels in a toaster oven or regular oven to restore their crispness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use the same quantity, but mix it directly with the dry ingredients without needing to proof it first.

Why do I need to boil the bagels before baking?

Boiling bagels creates their characteristic chewy texture and helps the crust develop a shiny, crisp finish during baking.

Cinnamon Sugar Crunch Bagels Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

These Cinnamon Sugar Crunch Bagels are a delightful twist on traditional bagels, featuring a sweet cinnamon and brown sugar topping that adds a crunchy texture and warm flavor. Perfect for breakfast or a snack, these bagels are boiled and then baked to achieve their classic chewy texture and golden crust. Enjoy them plain or with your favorite spread like cream cheese or honey butter.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 bagels 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough

• 2 teaspoons active dry yeast
• 1 cup warm water
• 2 tablespoons honey
• 1 ½ teaspoons salt
• 3 cups all-purpose flour

For Boiling

• 8 cups water
• 1 tablespoon baking soda
• 1 tablespoon sugar

For Topping

• 3 tablespoons melted butter
• ¼ cup brown sugar
• 2 teaspoons ground cinnamon

Instructions

1. Activate Yeast: In a bowl, combine the warm water, honey, and active dry yeast. Allow the mixture to rest until it becomes foamy, indicating the yeast is active and ready to use.
2. Make Dough: Add the all-purpose flour and salt to the yeast mixture. Knead the dough for about 8–10 minutes until it becomes smooth and elastic, ensuring proper gluten development for chewy bagels.
3. First Rise: Cover the dough and let it rise at room temperature for 1 hour, or until it has doubled in size. This step helps the dough develop flavor and texture.
4. Shape Bagels: Divide the risen dough into equal pieces and roll each into a ball. Poke a hole through the center of each ball and gently stretch it to form the classic bagel shape.
5. Prepare Boiling Water: In a large pot, bring 8 cups of water, baking soda, and sugar to a rolling boil. This alkaline boiling water bath gives bagels their characteristic chewy crust.
6. Boil Bagels: Boil each bagel for 30 seconds on each side. Then remove them from the water and allow them to drain briefly.
7. Add Topping: Brush each boiled bagel with melted butter, then sprinkle evenly with the cinnamon and brown sugar mixture to give a crunchy, flavorful topping.
8. Bake Bagels: Place the bagels on a parchment-lined baking sheet and bake them in a preheated oven at 425°F (220°C) for 18–20 minutes, or until golden brown and cooked through.
9. Cool and Serve: Allow the bagels to cool slightly before serving to maintain the crunchiness of the topping. Enjoy them with cream cheese, honey butter, or your favorite spread.

Notes

• For best results, let bagels cool slightly before brushing on the butter to keep the topping crunchy.
• You can add raisins, chocolate chips, or cranberries into the dough for variety.
• These bagels freeze beautifully and reheat perfectly in a toaster oven.

Keywords: cinnamon sugar bagels, crunchy bagels, homemade bagels, sweet bagels, breakfast recipe, American bagels