Introduction

These Cinnamon Crunch Bagels offer a delightful combination of soft, chewy texture with a sweet, cinnamony crunch. Perfect for breakfast or a snack, they bring the comforting warmth of cinnamon paired with a crispy sugar topping. Enjoy homemade bagels with an irresistible twist.

The image shows five baked bagels on a dark metal baking tray. Each bagel is golden brown with a rough, cracked surface texture and a lightly browned, sugary or spiced topping that adds a slightly crispy look. The bagels have a soft doughy appearance with some uneven shapes, making them look homemade. The tray has some spots and dark marks, showing it has been used for baking. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons active dry yeast
1 1/2 cups warm water (110-120 degrees)
1/4 cup brown sugar (divided)
3 teaspoons cinnamon (divided)
1 1/2 teaspoons salt
5 cups all purpose flour
1/4 cup white sugar
1/4 cup brown sugar

Instructions

Step 1: In the bowl of a stand mixer, combine the yeast, warm water, and 3 tablespoons of brown sugar. Let it sit for 10 minutes or until the yeast becomes bubbly and foamy.
Step 2: Stir in the cinnamon, salt, and 2 cups of flour. Attach the dough hook and knead on low speed, gradually adding more flour until the dough comes together. Knead for about 10 minutes until smooth and elastic.
Step 3: Transfer the dough to a greased large bowl and cover. Allow it to rise for 1 hour or until doubled in size.
Step 4: Punch down the dough and divide it into 12 small balls. Insert your thumb through the center of each ball to form a bagel shape. Place them on a floured surface and let rest for 10 minutes.
Step 5: Bring a large pot of water to a boil with the remaining tablespoon of brown sugar. Boil the bagels two at a time for 45 seconds on each side. Remove with a slotted spoon and place on a paper towel-lined plate to blot dry. Transfer to a greased baking sheet, spacing about 2 inches apart.
Step 6: Mix the topping ingredients — white sugar, brown sugar, and cinnamon — together and sprinkle evenly over the boiled bagels.
Step 7: Bake at 400 degrees for 15-20 minutes, or until golden brown and cooked through. Cool on a wire rack before serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the dough mixture.
Try topping the bagels with chopped nuts or a drizzle of cream cheese glaze for added texture and richness.
If you prefer a more subtle cinnamon flavor, reduce the cinnamon in the dough and increase it in the topping.
Use bread flour instead of all-purpose flour for a chewier bagel texture.

Storage

Store your cinnamon crunch bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped for up to 3 months. To reheat, toast the bagels directly from frozen or warm them in an oven at 350 degrees for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10-12 minutes until it becomes smooth and elastic. It just requires a bit more effort but yields the same tasty results.

What can I use instead of brown sugar in the recipe?

If you don’t have brown sugar, you can substitute with an equal amount of white sugar mixed with a teaspoon of molasses for a similar flavor and texture. Plain white sugar will also work but with less depth of flavor.