Cinnamon Bagels

5 from 1 vote

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.

Prep Time45

Cook Time20

proofing40

Total Time1 45

Course: Breads

Cuisine: Jewish

Servings: bagels

Calories: 362kcal

Author: Kelly Bloom

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

US Customary - Metric

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.

Nutrition