Cinnamon bagels are a warm, yummy treat that gives your breakfast a twist! They’re soft on the inside, with a sweet cinnamon flavor that’s perfect for toasting.
There’s nothing like the smell of fresh bagels baking in the oven. I love slathering mine with cream cheese and a sprinkle of sugar! It’s a morning delight that makes my day extra special.
Key Ingredients & Substitutions
Active Dry Yeast: This ingredient is key for making bagels rise. If you’re out of yeast, you can use instant yeast instead, using the same amount. Just remember, instant yeast typically rises a bit faster.
Brown Sugar: It adds a hint of caramel flavor. If you don’t have it, you can swap with white sugar or coconut sugar. Just know brown sugar gives a richer taste.
Bread Flour: This flour has a higher protein content, which gives bagels their chewy texture. All-purpose flour can work too but may yield a softer bagel, which isn’t a bad thing!
Maple Syrup or Honey: This is for the boiling water, adding sweetness to the bagels’ crust. If you prefer, you can use agave syrup or a sugar alternative if you’re watching your sugar intake.
Cinnamon: Clearly a star ingredient! If you’re a cinnamon lover, consider adding more. If you aren’t a fan, you might try nutmeg or pumpkin spice for a different flavor twist.
Raisins: They add sweetness and texture. If you’re not into raisins, feel free to leave them out or add other dried fruits like cranberries or currants instead.
How Do You Knead Dough for Bagels?
Kneading helps develop gluten, giving bagels their unique chewy texture. To knead dough properly, follow these simple steps:
- Lightly flour your work surface and hands. Place your dough ball in the center.
- Press down on the dough with the heel of your hand, pushing it away from you.
- Fold the dough back over itself and rotate it a quarter turn.
- Repeat this process for 8-10 minutes, adding flour only if it’s too sticky.
It should feel smooth and elastic when finished. Don’t rush this step—it’s crucial! A well-kneaded dough will result in perfectly chewy bagels.
How to Make Cinnamon Bagels
Ingredients You’ll Need:
For the Bagels:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (around 110°F/43°C)
- 3 tablespoons brown sugar
- 3 1/2 cups bread flour (plus extra for dusting)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Raisins (optional, about 1/4 cup)
For Boiling:
- 1/4 cup maple syrup or honey
For the Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 2 hours, including the rising time, plus an additional 20-25 minutes for baking. The process is straightforward—activate the yeast, knead the dough, let it rise, shape the bagels, and then boil and bake them. Easy peasy!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by shining a light on that yeast! In a small bowl, mix the active dry yeast and brown sugar in warm water. Let this sit for 5-10 minutes, or until it becomes foamy. This tells you the yeast is alive and ready to go!
2. Mix the Dry Ingredients:
In a large mixing bowl, blend together the bread flour, ground cinnamon, and salt. Give it a good stir to combine all the dry ingredients. Remember, this is the foundation of your bagels!
3. Form the Dough:
Now, add the foamy yeast mixture (and vanilla extract if you’re using it) to the dry ingredients. Mix everything until a dough forms. Transfer it to a floured surface and knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough feels sticky, sprinkle in a bit more flour while kneading.
4. First Rise:
Place the kneaded dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size. Patience is key here!
5. Shape the Bagels:
Once the dough has risen, punch it down gently to release the air. Divide the dough into 6 equal pieces. Roll each piece into a ball and then poke a hole in the center with your finger. Carefully stretch the dough to make a bagel shape that’s about 2-3 inches in diameter. If you like, you can press a few raisins on top of each bagel for added sweetness!
6. Second Rise:
Place those shaped bagels onto a baking sheet lined with parchment paper. Let them rest for about 15-20 minutes to rise again. This will make them nice and fluffy!
7. Preheat the Oven:
While the bagels are resting, go ahead and preheat your oven to 425°F (220°C). Get that heat going!
8. Prepare the Cinnamon Sugar Coating:
In a shallow bowl, mix the granulated sugar and ground cinnamon together. This will be the delicious finishing touch for your bagels!
9. Boil the Bagels:
In a large pot, bring some water to a rolling boil. Stir in the maple syrup or honey for a touch of sweetness. Boil the bagels in batches of 2-3 at a time for 1 minute on each side. Use a slotted spoon to remove them, and while they’re still wet, quickly dip or sprinkle them with the cinnamon sugar mixture to coat.
10. Bake the Bagels:
Transfer the bagels to your parchment-lined baking sheet and bake them in the preheated oven for 20-25 minutes, or until they are golden brown and smell amazing!
11. Cool and Serve:
Once baked, let the bagels cool on a wire rack before serving. Enjoy them plain or with your favorite spread—they’re delightful either way!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! You can use the same amount of instant yeast instead of active dry yeast. There’s no need to proof instant yeast; just mix it directly with your dry ingredients.
How Long Can I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before freezing!
Can I Add Other Ingredients to the Dough?
Yes! Feel free to get creative. You can add spices like nutmeg or even mix in nuts, seeds, or dried fruits such as cranberries or apricots for added flavor and texture.
What If My Dough Isn’t Rising Properly?
If your dough isn’t rising, it may be due to cool room temperatures or inactive yeast. Make sure your water is warm, not hot, and place the dough in a warm environment, like an oven with the light on, to encourage rising.
