Cinnamon bagels are a warm delight, perfectly spiced with sweet cinnamon and sugar. Their soft, chewy texture will make you want to toast them just to enjoy a buttery spread on top!
I love munching on these with a sprinkle of extra cinnamon – it’s like a cozy hug in bagel form! They’re great for breakfast or a yummy snack anytime. 🥯✨
Key Ingredients & Substitutions
Bread Flour: This gives the bagels their chewy texture. If you’re in a pinch, you can substitute it with all-purpose flour, but the texture will be a bit softer. I often stick with bread flour for the best results.
Ground Cinnamon: Ground cinnamon is essential not just for flavor but for that lovely aroma as well. If you’re out, you could use pumpkin pie spice or a mix of nutmeg and ginger for a twist.
Active Dry Yeast: This is what helps the dough rise. If you have instant yeast, you can use that instead without proofing it in warm water. Some bakers find it more reliable, and I agree!
Brown Sugar: It adds a nice depth to the flavor. If you need to, you can substitute it with white sugar, but the sweetness will be slightly different. I always prefer the richness of brown sugar in my bagels.
Honey: This is used for boiling, adding a hint of sweetness to the bagels’ crust. If you don’t have honey, agave syrup or maple syrup can work as substitutes.
How Do I Knead Dough Like a Pro?
Kneading dough can seem tricky, but with these steps, you’ll be a pro in no time! Kneading helps develop gluten, which gives your bagels that ideal chewiness.
- Lightly flour your surface and your hands to prevent sticking.
- Push the dough away from you with the heel of your hand, fold it back over itself, and give it a quarter turn.
- Repeat this process for 8-10 minutes. If you see you need more moisture, lightly wet your hands instead of adding flour.
- You’ll know it’s ready when the dough is smooth and elastic — it should spring back when you poke it!
Pro tip: If using a stand mixer, keep it on medium speed for a more consistent knead, but don’t forget to check the texture while it’s mixing.
How to Make Delicious Cinnamon Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour
- 1 ½ teaspoons salt
- 1 tablespoon ground cinnamon
- 2 teaspoons active dry yeast
- 1 ¼ cups warm water (about 110°F/43°C), plus more if needed
- 2 tablespoons brown sugar
For Boiling:
- 1 tablespoon honey (for boiling water)
For the Topping:
- 2 teaspoons ground cinnamon
- 2 tablespoons granulated sugar
How Much Time Will You Need?
Preparing these cinnamon bagels will take around 20 minutes for prep time, plus about 1 hour and 30 minutes for rising, and then baking them will take another 18-20 minutes. So, set aside about 2 hours to make these delightful bagels from scratch!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the active dry yeast and brown sugar into the warm water in a small bowl. Let this sit for about 5-10 minutes until it looks foamy; this means the yeast is activated! Meanwhile, in a large mixing bowl, whisk together the bread flour, salt, and 1 tablespoon of ground cinnamon. Once the yeast mixture is ready, pour it into the flour mixture and stir until a rough dough forms. If it feels too dry, add a tablespoon of warm water at a time until it gets a nice consistency.
2. Knead the Dough:
Turn the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer with a dough hook, you can knead it on medium speed for about 6-7 minutes—this saves some elbow grease!
3. First Rise:
Place your dough in a lightly oiled bowl, then cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for about 1 to 1 ½ hours, or until it’s doubled in size. This rise is what helps make the bagels soft and chewy!
4. Shape the Bagels:
After the dough has risen, punch it down to remove any air bubbles and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the middle using your finger and gently stretch it to form a ring about 2-3 inches wide.
5. Prepare Cinnamon-Sugar Topping:
In a shallow dish, mix together the 2 teaspoons of ground cinnamon and 2 tablespoons of granulated sugar. This will be your sweet topping!
6. Boil the Bagels:
Bring a large pot of water to a boil and add the honey. Once it’s boiling, reduce it to a gentle simmer. Drop the bagels into the water, about 2-3 at a time, and let them boil for about 1 minute on each side. Use a slotted spoon to lift them out and let them drain briefly on a wire rack.
7. Apply Topping:
While the bagels are still wet from boiling, sprinkle or dip them into the cinnamon-sugar mixture, ensuring the tops are evenly coated. This sweet touch creates that delightful crust!
8. Bake:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place the bagels on it. Bake them for about 18-20 minutes, or until they turn a lovely golden brown and crispy.
9. Cool and Serve:
Once the bagels are done baking, let them cool on a wire rack. They’re delicious served plain or with your favorite spreads like cream cheese or butter. Enjoy your homemade cinnamon bagels—perfect for breakfast or a sweet snack!
These cinnamon bagels have a chewy interior adorned with a crispy, cinnamon-sugar crust—truly the best way to start your day!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour if that’s what you have on hand! However, keep in mind that the bagels may turn out a bit softer, as bread flour provides a chewier texture.
What if My Yeast Doesn’t Foam?
If your yeast mixture doesn’t foam after 10 minutes, it’s likely your yeast is inactive. Make sure your water is at the right temperature (around 110°F/43°C) and try using fresh yeast for better results.
How Do I Store Leftover Bagels?
To store leftover bagels, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them—just wrap each bagel in plastic wrap and then in aluminum foil to prevent freezer burn. They’ll keep well for about 2-3 months!
Can I Add Other Ingredients to the Dough?
Absolutely! You can mix in things like raisins, nuts, or chocolate chips for different flavor variations. Just remember to adjust the amount slightly to keep the dough from becoming too wet.