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
Scale
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.
