Cinnamon bagels are a warm treat that combines chewy goodness with a sweet, spicy topping. Each bite is like a cozy hug on a chilly morning!
Making these bagels at home is a fun adventure. I like to enjoy mine with a spread of cream cheese, and trust me, it’s hard to stop at just one! 🥯
Key Ingredients & Substitutions
Bread Flour: Bread flour gives bagels their chewy texture thanks to its higher protein content. If unavailable, you can use all-purpose flour, but the texture may be a bit softer.
Active Dry Yeast: This recipe calls for active dry yeast, but instant yeast is a great substitute that doesn’t need proofing. Just mix it in with your dry ingredients; it works almost magically!
Cinnamon: Ground cinnamon is key for flavoring the bagels. If you want a different twist, try nutmeg or pumpkin pie spice for a unique taste.
Malt Syrup or Honey: These add a nice shine and extra flavor to the bagels when boiling. If you don’t have any on hand, a splash of brown sugar in the boiling water will work fine.
How Do You Knead Dough Like a Pro?
Kneading is crucial for developing gluten, which gives bagels their chewy bite. Here’s the scoop on getting it just right:
- After mixing your dough, turn it out onto a floured surface.
- Fold the dough over onto itself, then push it away with the heel of your hand.
- Rotate it a quarter turn and repeat this process for about 8-10 minutes until smooth and stretchy.
If the dough feels sticky, sprinkle a little more flour, but don’t overdo it! A little stickiness helps maintain moisture.
How to Make Cinnamon Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour
- 1 tbsp active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 tbsp granulated sugar
- 1 1/2 tsp salt
- 2 tsp ground cinnamon
For the Cinnamon Sugar Coating:
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- Extra ground cinnamon for coating
- Optional: 1-2 tbsp malt syrup or honey (for boiling water)
How Much Time Will You Need?
This recipe takes about 2 to 2.5 hours in total. You’ll need around 15 minutes for preparation and about 1 to 1.5 hours for the dough to rise. After that, there’s the boiling and baking time, which will take about 30 minutes. It’s perfect for a warm morning treat!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, dissolve the active dry yeast and 1 tablespoon of sugar in the warm water. Let it stand for about 5-10 minutes, or until it becomes frothy. This means your yeast is active and ready to work!
2. Combine Dry Ingredients:
In a large mixing bowl, combine the bread flour, salt, and 2 teaspoons of ground cinnamon. This is where your floury dough begins!
3. Make the Dough:
Pour the frothy yeast mixture into the bowl with the dry ingredients. Mix everything together to form a dough. Knead the dough by hand, or use a mixer fitted with a dough hook for about 8-10 minutes. You want it to be smooth and elastic—this is what gives bagels their great texture!
4. Let the Dough Rise:
Place your kneaded dough into a lightly oiled bowl. Cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. This is when the magic happens, and your dough gets fluffy!
5. Prepare the Cinnamon Sugar Coating:
While the dough is rising, mix the brown sugar, granulated sugar, and a bit of extra ground cinnamon in a shallow dish or plate. This will be the sweet topping for your bagels.
6. Shape the Bagels:
Once the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each portion into a ball. Now, poke a hole through the center of each ball with your thumb and gently stretch to form a ring that’s about 3-4 inches in diameter.
7. Let Them Rest:
Place the shaped bagels on a parchment-lined baking sheet. Cover again and let them rest for about 15 minutes. This gives them a little extra rise before boiling!
8. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C). Get ready for those yummy aromas!
9. Prepare to Boil:
Bring a large pot of water to a boil. If you want, add malt syrup or honey to the boiling water for a lovely shine and flavor.
10. Boil the Bagels:
Boil the bagels in batches for about 1-2 minutes on each side. Use a slotted spoon to remove them, letting any excess water drain off briefly on a wire rack.
11. Coat with Cinnamon Sugar:
While the bagels are still warm and slightly wet, roll each one into the cinnamon sugar coating until thoroughly coated. This is the part that makes them smell so wonderful!
12. Bake the Bagels:
Place the coated bagels back on the baking sheet. If you’d like, sprinkle a bit more cinnamon sugar on top. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
13. Cool and Serve:
Take the bagels out of the oven and let them cool on a wire rack before enjoying them. They’re perfect served warm, and make a delightful breakfast!
Enjoy your warm, aromatic cinnamon bagels! They’re a real treat!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour, but it may result in denser bagels. To achieve a better texture, consider using half whole wheat and half bread flour or adding a little vital wheat gluten to improve the chewiness.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag. When ready to eat, thaw overnight in the fridge and then toast to re-crisp.
Can I Make These Bagels Without Boiling Them?
Boiling is essential for traditional bagels to give them that perfect chewy texture and shiny crust. Skipping this step may result in softer, bread-like bagels. If you’re short on time, consider quick bagel recipes that skip boiling, but they won’t have the same texture!
Is It Possible to Reduce the Sugar in the Coating?
Absolutely! You can cut down on the sugar in the coating to suit your preference. Just remember that less sugar may result in a less crispy outer layer. You can also experiment with a sugar substitute if you’re looking for a healthier option.