Cinnamon Sugar Crunch Bagels are a tasty treat that combines the chewy goodness of bagels with a sweet, crunchy topping. The cinnamon and sugar blend brings back memories of cozy mornings!
These bagels make breakfast fun! I love to slice them in half and spread some cream cheese on top. Trust me, it’s a game-changer for that sweet and creamy combo! 😋
Key Ingredients & Substitutions
Active Dry Yeast: This helps the bagels rise. If you run out of it, you can use instant yeast; just skip the proofing step and mix it directly into the dry ingredients.
Warm Water: Using warm water activates the yeast better. If you can’t measure the temperature, feel it with your hands–it should be warm, not hot. Cold water won’t activate the yeast properly.
All-Purpose Flour: This is essential for structure. You could try bread flour for a chewier bagel or even whole wheat for a healthier option, but it might change the texture a bit.
Cinnamon: Ground cinnamon adds warmth and flavor. If you’re not a fan, try nutmeg or pumpkin pie spice for a different twist!
Cornflakes: These give a delightful crunch. Use any crunchy cereal you love, or skip it if you want a simpler coating.
How Do I Achieve the Perfect Bagel Shape?
Shaping your bagels may seem tricky at first, but it’s all about practice. Here’s how to do it smoothly:
- After dividing the dough, roll each piece into a round ball.
- Use your finger to poke a hole in the center, then gradually stretch it out. Make the hole a bit bigger than you think—it will shrink during boiling and baking.
- Keep your hands floured to prevent sticking as you shape the dough.
Remember, it doesn’t have to be perfect–the imperfections will make your bagels unique! Enjoy the process.
How to Make Cinnamon Sugar Crunch Bagels
Ingredients You’ll Need:
For The Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F / 45°C)
- 3 tbsp granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tsp ground cinnamon (for dough)
- 2 tbsp unsalted butter, melted (optional for brushing before baking)
For Boiling:
- 2 quarts water
- 1 tbsp granulated sugar
For Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/4 cup crushed cornflakes or crunchy cereal for extra texture
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours in total. You’ll need about 15-20 minutes for preparation, 1 to 1.5 hours for the dough to rise, and 20-25 minutes to boil, coat, and bake your bagels. In the end, you’ll have delicious, homemade bagels to enjoy!
Step-by-Step Instructions:
1. Prepare the Yeast:
In a small bowl, dissolve the active dry yeast and 1 tablespoon of granulated sugar in warm water. Let it sit for about 5-10 minutes until it becomes foamy. This means your yeast is activated and ready to go!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, remaining sugar, salt, and 1 teaspoon of ground cinnamon. Mix well so all the ingredients are evenly distributed.
3. Combine and Knead:
Pour the yeast mixture into the bowl with the dry ingredients. Stir until a dough begins to form. Then, transfer the dough to a floured surface and knead it for about 8-10 minutes, until it feels smooth and elastic.
4. Let the Dough Rise:
Place your kneaded dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
5. Preheat the Oven:
While your dough is rising, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
6. Shape the Bagels:
Once the dough has risen, punch it down gently. Divide it into 8 equal pieces. Shape each piece into a round ball, and then poke a hole in the center with your finger, stretching it to create bagel shapes.
7. Boil the Bagels:
In a large pot, bring the 2 quarts of water and 1 tablespoon of sugar to a boil. Reduce the heat to a simmer, then carefully add the bagels, cooking them 2-3 at a time for 1 minute on each side. Use a slotted spoon to remove them and let them drain on a kitchen towel.
8. Prepare the Coating:
While the bagels are boiling, mix together the sugar, cinnamon, and crushed cornflakes in a shallow dish for the crunchy coating.
9. Coat the Bagels:
While the bagels are still warm, lightly brush them with melted butter (if using) and roll them in the cinnamon sugar crunch mixture until they are fully coated.
10. Bake the Bagels:
Place the coated bagels on the prepared baking sheet. Bake for 18-22 minutes or until they are golden brown and deliciously aromatic!
11. Cool & Serve:
Let the bagels cool on a wire rack before serving. Enjoy the delightful crunch and sweet cinnamon flavor as a perfect breakfast treat or snack!
This recipe yields crispy, sweet, cinnamon-spiced bagels with a fun cereal crunch coating—delicious for any time of day!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! If using instant yeast, there’s no need to proof it first. Just mix it directly into your dry ingredients with the flour, salt, and sugar, then proceed with the recipe as directed.
How Should 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. Just wrap each bagel tightly in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make These Bagels Without Sugar?
You can reduce the sugar in the dough if you’re looking for a less sweet version, but keep in mind that the sugar helps with browning and flavor. The cinnamon sugar coating, however, is key for that sweet crunch, so consider keeping that part in!
What If My Dough Doesn’t Rise?
If your dough hasn’t risen after 1.5 hours, it might be due to old yeast or insufficient warmth in your rising area. Try finding a warmer spot, like near an oven that’s been preheated and turned off. If your yeast was expired, it’s best to start again with fresh yeast!
