These cinnamon crunch bagels are a sweet way to enjoy bagels for breakfast. Your cravings for both a chewy bagel and a sweet way to start the day will be satisfied.
I have a lot of bagel recipes here on this site, including sourdough bagels, New York water bagels, jalapeño bagels, asiago cheese bagels, marbled rye bagels, pretzel bagels, egg bagels, sourdough blueberry bagels, onion bagels, and overnight bagels.
I even have recipes for bagel chips and stir-fried bagels, and for bialys, the bagel's cousin. Phew!
When the theme for this Bread Bakers recipe event was announced, I needed to come up with something new. These cinnamon crunch bagels fit the theme and were a fun and tasty experient.
First, these bagels are filled with little bits of sweet cinnamon and then they are topped with a cinnamon topping, which adds a nice crunch to the bagels once they emerge from the oven.
These bagels are wonderful sweet treats. Leftovers also make a delicious bread pudding.
Ingredients for These Bagels:
Flour: I used bread flour. You can also use unbleached bread flour.
Instant Yeast: You can also use active dry yeast, in the same amount. Just be sure to let the yeast "bloom" in the water for about five minutes before adding the rest of the ingredients.
Brown Sugar: Either light or dark.
Pantry Ingredients: Salt, Cinnamon, and Vanilla Extract.
Cinnamon Bits: This is a product from King Arthur Baking. They add bursts of cinnamon flavor. I had them on hand so I added them to the dough. If you like, you can substitute cinnamon-flavored mini chips. If you like, you can double the amount of cinnamon bits and then skip the topping.
These cinnamon bits are also pretty "snackable" too... super hard to resist.
For the Topping: Melted butter, brown sugar, ground cinnamon, and flour.
For the Water Bath: Water and Barley Malt Syrup. You can substitute honey for the barley malt syrup.
To Make These Bagels:
First, make the dough. Combine the water, yeast, flour, brown sugar, salt, cinnamon, and vanilla. Mix everything until you have a cohesive dough, and then mix in the cinnamon bits. Let the dough rise until doubled.
Next, divide the dough into eight pieces and form them into balls, and then poke a hole in the center and stretch the dough to form a ring. Let the dough rest while you prepare the water bath and heat the oven.
Then, when the water bath is simmering, boil the bagels, about one minute per side, and then place them on a parchment lined baking sheet. Once you are done boiling the bagels, brush them with the egg white wash and then sprinkle them with the cinnamon, butter, and brown sugar mixture.
Finally, bake the bagels, four per baking sheet, for about 25 minutes.
Make-Ahead:
You can prepare the dough the night before and let it rise overnight in the fridge. Let the dough sit at room temperature for about 45 minutes before shaping.
Equipment You May Need:
Baking sheets, parchment paper, and skimmer (for lifting the bagels from the water bath).
Stand Mixer: The dough is pretty strong but can also be kneaded by hand, but a stand mixer with the dough hook makes it much easier. I actually have two different sizes and use them at least three times a week.
Storage:
After the first day, the topping begins to soften a but. I wrapped the leftover bagels individually with plastic wrap and put them in the freezer. When you are ready to enjoy them, unwrap them and reheat them in a 350 degree F oven.
This month, the Bread Bakers are baking bagels!
- Sourdough Bagel Bites from A Day in the Life on the Farm
- Cinnamon Crunch Bagels from Karen's Kitchen Stories
- Everything Bagel Sandwich with Halloumi and Pickles (Homemade Bagels) from Cook with Renu (our host)
- Keto Cottage Cheese Bagels from Sneha's Recipe
- Gluten Free Onion Bagels from Passion Kneaded
- Small Batch Sourdough Bagels from Food Lust People Love
- Sourdough Blueberry Bagels from A Messy Kitchen
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Cinnamon Crunch Bagels
These cinnamon crunch bagels are a sweet way to have bagels for breakfast. Your cravings for both a chewy bagel and a sweet way to start the day.
Ingredients
- 1 1/2 cups room temperature water
- 2 3/4 teaspoons instant yeast
- 520 grams (4 cups) bread flour
- 13 grams (1 tablespoon packed) brown sugar
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup cinnamon bits (King Arthur Baking) or mini cinnamon chips
- 2 quarts water
- 1/4 cup barley malt syrup or honey
- Egg Wash: 1 egg white plus one tablespoon water
- 4 tablespoons unsalted butter, melted
- 134 grams (2/3 cup packed) brown sugar
- 3 teaspoons ground cinnamon
- 4 teaspoons flour
Instructions
- In the bowl of a stand mixer, mix the water, yeast, flour, brown sugar, salt, and vanilla on low with the dough hook for two minutes. Add the cinnamon bits to the bowl and beat on low for five minutes.
- Remove the dough, form it into a ball, and let it rise, covered, in an oiled bowl or dough-rising bucket until doubled, about an hour.
- Prepare the egg wash and the topping. Set aside.
- Line two baking sheets with parchment paper and heat the oven to 425 degrees F. Divide the dough into eight equal pieces and form each into a ball. Press your finger through the middle of each dough piece and stretch the dough until you have a ring with about a 2 to 3 inch hole (the hole will shrink as the dough rises and bakes). Place them on the baking sheets.
- Bring the water bath to a simmer and then, 2 to 3 bagels at a time, simmer the bagels, on minute per side, and then transfer them to the baking sheets, four per sheet.
- Brush the tops with the egg wash and then sprinkle with bits of the topping.
- Bake the bagels for 25 minutes, switching the baking sheets halfway through.
- Cool on the pan for 10 minutes, and then transfer to a wire rack.
Nutrition Facts
Calories
449Fat (grams)
8 gSat. Fat (grams)
4 gCarbs (grams)
82 gFiber (grams)
7 gNet carbs
75 gSugar (grams)
25 gProtein (grams)
15 gCholesterol (grams)
24 mgInspired by Sally's Baking 101: Foolproof Recipes from Beginning to Advanced.
