Cinnamon Bagels are a delightful twist on the classic bagel, offering a warm and inviting flavor with a satisfying crunch. This recipe features a basic bagel dough infused with cinnamon, then boiled and coated in a sweet and crunchy cinnamon sugar topping before baking.
Whether you enjoy them toasted with cream cheese or savor them plain, these Cinnamon Bagels are sure to become a new favorite.
Why You'll Love This Recipe
Cinnamon Bagels are a delicious and indulgent treat that's perfect for breakfast or a snack. These soft and chewy bagels are packed with warm cinnamon flavor and topped with a crunchy cinnamon sugar mixture, making them irresistible to anyone who loves sweet treats.
Ingredients Overview
These bagels are a versatile option, perfect for enjoying as part of a breakfast spread or a satisfying snack. The cinnamon crunch topping delivers a satisfying textural contrast and additional burst of cinnamon flavor.
Bread flour will make an enormous difference in the texture of these cinnamon bagels. You want a chewy outside crust with a dense, bread texture center. Boiling sounds strange perhaps, but that step is what develops the chewy crust.
- Bread flour - for this recipe, bread flour works much better than all purpose flour.
- Cinnamon, ground
- Yeast, active or instant
- Salt
- Honey
- Warm water for mixing with flour (105°F to 110°F to activate the yeast).
- Boiling water for boiling risen bagels
- Baking soda - for the pot of boiling water
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Cinnamon Bagels
This bagel recipe provides a basic framework for making authentic boiled Bagels, but with a cinnamon crunch topping. Get ready to impress your family and friends with these delicious homemade bagels!
The beauty of this recipe lies in its simplicity. Using basic pantry staples, you can create a batch of fresh bagels bursting with cinnamon flavor. The boiling step and addition of baking soda to the water contribute to the bagels' distinctive chewy texture and slightly browned exterior.
- Mix flour, salt, sugar, yeast, and ground cinnamon in a large bowl.
- Mix the dry ingredients with the honey and warm water and mix until it forms a single dough ball. Knead the dough for 10 minutes by hand or with a dough hook on an electric mixer.
PRO TIP: BE SURE to make the center hole of each bagel at least 2" wide (the rise and baking close up small holes!).
- Pinch the dough out into eight 2 to 3 ounce balls.
- Form the ring by either rolling each ball into a tube and pinching the ends together, or while shaping the ball, poke your thumb through the center. Use either way to form the bagel rings.
- Place bagel rings on a parchment paper-lined baking sheet. Cover with a light cloth and let rise for 40-50 minutes in a warm, draft free location.
- Mix the brow sugar, sugar, and cinnamon in a small bowl until evenly blended and any brown sugar lumps broken are mixed in. Set aside for topping the bagels right before placing in the oven.
- While the bagels are rising, preheat the oven to 350°F (180°C) and either oil a rimmed baking sheet or line with parchment paper.
- Bring a Dutch oven half full of water to boil. Stir the baking soda into the water and reduce heat to a very low boil.
- Gently drop one or two bagels into the boiling water and boil for one minute per side. Use a spatula or slotted utensil to turn and lift out of the water and set on the prepared baking sheet, first allowing excess water to drip off.
- Sprinkle each bagel generously with the cinnamon crunch topping.
- Bake in the preheated oven for 20 minutes, or until golden brown. Transfer to a wire rack for cooling and enjoy.
Serving Suggestions
Enjoy Cinnamon Bagels warm from the oven, sliced in half and slathered with cream cheese, butter, or drizzled with honey. Toast the bagels for a slightly crispier exterior and enjoy them with a variety of toppings like jam, peanut butter, or cream cheese.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this cinnamon bagel recipe.
- Omit the ground cinnamon in the bagel dough and after boiling the bagels, sprinkle them with everything bagel seasoning before baking.
- You can use Apple Pie spice or Pumpkin Pie spice blends instead of ground cinnamon.
Tips for Success
Here are a few tips for making this authentic bagel recipe:
- Ensure the water temperature is lukewarm (around 105°F) to activate the yeast properly. If the water is too hot, it can kill the yeast, and your dough won't rise.
- Make at least 2" wide center holes in each ball of bagel dough, as the rising, boiling, and baking will close up completely any small bagel holes. You're not making bialys (bagel dough shaped with no open holes).
- Don't skip the boiling. This is what develops the authentic chewy texture of an true bagel.
Storage Options
- Store leftover Cinnamon Bagels in an airtight container at room temperature for up to 2 days.
- For longer storage, bagels can be frozen for up to 3 months. Thaw frozen bagels at room temperature before slicing and enjoying.
Related Recipes
Frequently Asked Questions
The baking soda in the boiling water contributes to a slight pretzel-like texture on the bagel exterior. Baking soda is usually used in most Jewish bakeries, but sugar can also be used.
For authentic bagels, yes. But if you're not aiming for authentic, it's not strictly necessary, but it helps create the chewy exterior and signature texture associated with bagels. If you skip the boiling step, the bagels will have a softer crust.
The best way to tell when the bagels are done is by their color. They should be golden brown on the outside.
Breakfast Recipes
Get The Recipe!
Cinnamon Bagels
Equipment
- Large Rimmed Cookie sheet with cooling racks
- 6 qt Stainless Steel Dutch Oven
Ingredients
Bagel Dough
- 4 ⅛ cup bread flour
- 1 tablespoon salt
- 4 ½ tablespoon yeast
- 2 teaspoon cinnamon
- ⅓ cup honey
- 1 ½ cup warm water 110-120℉
Cinnamon Crunch Topping
- ½ cup brown sugar
- ¼ cup sugar
- 2 teaspoon cinnamon
For Boiling Bagels
- 2 quarts water as needed for the boiling phase
- 1 tablespoon baking soda
Instructions
Make the Bagel Dough
- Mix flour, salt, sugar, yeast, and ground cinnamon in a large bowl.4 ⅛ cup bread flour, 1 tablespoon salt, 4 ½ tablespoon yeast, 2 teaspoon cinnamon
- Mix the dry ingredients with the honey and warm water and mix until it forms a single dough ball. Knead the dough for 10 minutes by hand or with a dough hook on an electric mixer.⅓ cup honey, 1 ½ cup warm water
- Pinch the dough out into 2 ½ oz portion balls. Form the ring by either rolling each ball into a tube and pinching the ends together, or while shaping the ball, poke your thumb through the center. Use either way to form the bagel rings. BE SURE to make the center hole of each bagel at least 2" wide (the rise and baking close up small holes!).
- Place bagel rings on a parchment paper-lined baking sheet. Cover with a light cloth and let rise for 40-50 minutes in a warm, draft free location.
Make the Cinnamon Crunch Topping
- Mix the brow sugar, sugar, and cinnamon in a small bowl until evenly blended and any brown sugar lumps broken are mixed in. Set aside for topping the bagels right before placing in the oven.½ cup brown sugar, 2 teaspoon cinnamon, ¼ cup sugar
Prepare to Boil and Bake the Bagels
- While the bagels are rising, preheat the oven to 350°F (180°C) and either oil a rimmed baking sheet or line with parchment paper.
- Bring a Dutch oven full of water to boil. Add the baking soda to the water and reduce heat to just a very low boil.2 quarts water, 1 tablespoon baking soda
- Gently drop one or two bagels into the boiling water and boil for one minute per side. Use a spatula or slotted utensil to turn and lift out of the water and set on the prepared baking sheet, first allowing excess water to drip off.
Bake the Cinnamon Crunch Topped Bagels
- Sprinkle each bagel generously with the cinnamon crunch topping.
- Bake in the preheated oven for 20 minutes, or until golden brown. Transfer to a wire rack for cooling and enjoy.
Notes
- Don't boil more than two bagels at a time, so the water temperature stays level.
- If pinching dough tubes, be sure to pinch the ends together really well. Dampening the end of one will ensure the ends stick.
- If punching a hole in the small balls of dough to make the rings, be sure to shape with your hands so the holes are large, as rising and baking will reduce the holes a lot.
- Be sure to use bread flour, as it has more gluten and give a better rise.
Kelly Bloom says
Better than Einstein bagels!