If you adore warm, crusty bagels with a twist of sweet and spicy, then this Sourdough Cinnamon Crunch Bagels Recipe is going to become your new obsession. Combining the natural tang of sourdough with the irresistible aroma of cinnamon and a satisfying crunch on the outside, these bagels are a comforting treat that feel both homemade and gourmet. The slow fermentation brings depth to the flavor, while the cinnamon sugar topping adds an enchanting sweet crunch, making every bite a joyful experience you’ll want to share with friends and family.
Ingredients You’ll Need
Making these bagels from scratch is surprisingly straightforward, and every ingredient plays a vital role in building their unique texture and flavor. From the tangy sourdough starter to the warm spices and sweet honey, each element harmonizes perfectly to create that delightful cinnamon crunch.
- 1 cup active sourdough starter: This natural leavening gives the bagels their authentic tang and chewiness.
- 1 1/4 cups warm water: Helps activate the starter and forms the perfect dough consistency.
- 2 tbsp honey: Adds subtle sweetness and helps with browning in the crust.
- 4 cups bread flour: Provides the strong gluten network essential for that signature bagel chew.
- 1 1/2 tsp salt: Balances flavors and controls yeast activity.
- 1/2 cup brown sugar: Brings sweetness and moisture to the crunchy topping.
- 1 tbsp cinnamon: The star warming spice that gives the bagels their irresistible aroma.
- 1/4 cup melted butter: Adds richness and helps the cinnamon sugar topping stick perfectly.
- 1 tbsp baking soda: Used in the boiling water to give the bagels their shiny crust and chewy texture.
How to Make Sourdough Cinnamon Crunch Bagels Recipe
Step 1: Prepare the Dough
Start by mixing your active sourdough starter, warm water, and honey in a large bowl. Stir in the bread flour and salt until you get a sticky dough. This stage sets the foundation with the perfect balance of moisture and structure.
Step 2: Knead and Rest
Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic. Cover the bowl and let it rest for 30 minutes to allow the gluten to relax, making the dough easier to work with during shaping.
Step 3: Stretch and Fold
To build strength in your dough, perform a stretch and fold every 30 minutes for a total of three times. This technique improves the dough’s texture, helping it rise with a beautiful chewiness. After the last fold, cover and let it rise overnight for 8 to 12 hours to develop flavor.
Step 4: Shape the Bagels
Divide the dough into eight equal parts. Roll each piece into a smooth ball, then press your finger through the center to create the classic bagel hole. Let the shaped bagels rest for 30 minutes; they’ll puff slightly, preparing for boiling.
Step 5: Preheat and Boil
Preheat your oven to 425°F (218°C). While it warms, bring a large pot of water to a boil and add the baking soda. Boiling the bagels for 1 minute on each side gives them that wonderful crust and sets their shape before baking.
Step 6: Add the Cinnamon Crunch Topping and Bake
Once boiled, brush each bagel generously with melted butter, then sprinkle the cinnamon sugar topping made from brown sugar and cinnamon. Bake for 20 to 22 minutes until golden, crisp, and utterly mouthwatering. Let them cool slightly before digging in.
How to Serve Sourdough Cinnamon Crunch Bagels Recipe
Garnishes
These bagels shine with a simple glaze of butter and cinnamon sugar, but feel free to get creative! A smear of cream cheese or mascarpone complements the cinnamon perfectly, while fresh fruit preserves add a burst of bright flavor.
Side Dishes
Pair your bagels with warm drinks like chai tea, coffee, or hot apple cider to enhance the cinnamon notes. On the side, fresh fruit or a bowl of yogurt can balance the sweetness and make for a wholesome breakfast or snack.
Creative Ways to Present
Slice these bagels in half and layer with nut butter and honey for a kid-friendly treat. Or turn them into a decadent French toast bagel by dipping in cinnamon egg wash and pan-frying until golden. They also make fantastic sandwich bases for sweet-savory combos!
Make Ahead and Storage
Storing Leftovers
Wrap leftover bagels tightly in plastic wrap or store in an airtight container to keep them fresh for up to 2 days. They maintain their crusty exterior and chewy inside best when kept at room temperature.
Freezing
If you want to keep your delicious Sourdough Cinnamon Crunch Bagels Recipe longer, slice and freeze them in a zip-lock bag. They’ll keep beautifully for up to 3 months and can be toasted straight from the freezer.
Reheating
To revive that fresh-from-the-oven warmth, toast your bagels lightly in a toaster or warm them in the oven at 350°F (175°C) for about 5 minutes. This breathes life back into their crunchy crust and soft interior.
FAQs
Can I use instant yeast instead of sourdough starter?
You absolutely can, but the iconic tang and depth of flavor that comes from the sourdough starter will be missing. If you want closer results, try using a sourdough discard or add a bit of yogurt for slight tang.
Why do I have to boil the bagels before baking?
Boiling bagels with baking soda creates that shiny, chewy crust that sets them apart from regular bread. It’s a critical step that ensures the perfect bagel texture and helps the cinnamon sugar topping stick.
Can I make these bagels gluten-free?
Unfortunately, gluten-free flours don’t develop the same stretchy texture needed for traditional bagels. However, experimenting with a mix of gluten-free flours and xanthan gum might get you close.
How long can I keep the dough in the fridge before shaping?
The dough will develop even more flavor if you refrigerate it overnight after the initial rest periods. It’s best not to extend beyond 24 hours to keep the dough manageable and prevent over-fermentation.
What variations can I try with this recipe?
Mix things up by adding raisins or chopped nuts into the dough or topping with a blend of sugars and cinnamon for different textures. You can also swap honey for maple syrup for a unique twist on sweetness.
Final Thoughts
There’s something truly special about making your own Sourdough Cinnamon Crunch Bagels Recipe from start to finish—every step fills your kitchen with irresistible aromas and the promise of comfort. Once you try this recipe, you’ll see why these bagels quickly become a beloved staple, perfect for lazy weekend mornings or sharing with loved ones. So pull out your sourdough starter and give this fantastic recipe a go—you’ll be amazed at the deliciousness you create!
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Sourdough Cinnamon Crunch Bagels Recipe
- Prep Time: 20 minutes (active) plus 8-12 hours overnight fermentation
- Cook Time: 23-25 minutes
- Total Time: 9 hours 10 minutes (including resting and fermentation)
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Sourdough Cinnamon Crunch Bagels combine the tangy flavor of a natural sourdough starter with a sweet cinnamon sugar topping for a delightful breakfast or snack. The bagels are boiled briefly in a baking soda bath to get their classic chew, then baked to golden perfection with a crunchy, cinnamon-sugar crust.
Ingredients
Dough
- 1 cup active sourdough starter
- 1 1/4 cups warm water
- 2 tbsp honey
- 4 cups bread flour
- 1 1/2 tsp salt
Topping
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 cup melted butter
Boiling
- 1 tbsp baking soda
Instructions
- Mix Dough: In a large bowl, combine 1 cup of active sourdough starter, 1 1/4 cups warm water, and 2 tablespoons of honey. Gradually add 4 cups of bread flour and 1 1/2 teaspoons salt, stirring to form a sticky dough.
- Knead Dough: Knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
- Stretch and Fold: Perform a stretch and fold on the dough, then cover and rest for 30 minutes. Repeat this process a total of three times over 90 minutes to develop gluten structure.
- Bulk Fermentation: After the final fold, cover the dough tightly and let it rise overnight at room temperature for 8 to 12 hours until slightly puffed and fermented.
- Shape Bagels: The next day, divide the dough into 8 equal pieces. Shape each piece into a tight ball, then poke a hole through the center to form a bagel shape. Let the shaped bagels rest for 30 minutes to relax.
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking.
- Boil Bagels: Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Boil each bagel in the water for 1 minute on each side, which creates the signature chew and shiny crust.
- Add Topping: Brush the boiled bagels generously with 1/4 cup melted butter, then sprinkle a mixture of 1/2 cup brown sugar and 1 tablespoon cinnamon evenly over the tops to form a cinnamon sugar crust.
- Bake Bagels: Place the topped bagels on a baking sheet and bake in the preheated oven for 20 to 22 minutes, or until they are golden brown and crisp on the outside.
- Cool and Serve: Remove the bagels from the oven and let them cool slightly on a wire rack before enjoying their warm, crunchy, and flavorful texture.
Notes
- Use an active sourdough starter for best results to get the proper rise and flavor.
- The overnight fermentation develops complex taste and improves texture.
- Boiling bagels in baking soda water before baking gives them the classic chewy crust.
- For a less sweet topping, adjust the brown sugar quantity or omit.
- These bagels are best enjoyed fresh but can be toasted the next day to revive their crunch.
