If you’ve ever craved a bagel that strikes the perfect balance between tangy, sweet, and irresistibly crunchy, you are going to love this Sourdough Cinnamon Crunch Bagels Recipe. These bagels boast a beautifully chewy sourdough base with a delightful cinnamon-spiced crust that crisps up just right. Whether you’re making a cozy breakfast or a special snack, this recipe brings together simplicity and flavor in the most rewarding way. Let me walk you through every step to master these charmingly crunchy, cinnamon-kissed treats!
Ingredients You’ll Need
With just a handful of straightforward ingredients, each plays a vital role in crafting the texture, flavor, and aroma that make these bagels stand out. From the tangy depth of sourdough starter to the warm sweetness of cinnamon sugar, these components come together like old friends.
- 1 cup active sourdough starter: Provides natural leavening and a lovely tangy flavor that sets these bagels apart.
- 1 1/4 cups warm water: Hydrates the dough perfectly for that chewy crumb.
- 2 tbsp honey: Adds a touch of natural sweetness, balancing the sourdough’s acidity.
- 4 cups bread flour: The high-protein flour gives the bagels their signature chewiness.
- 1 1/2 tsp salt: Enhances all the flavors and strengthens the dough.
- 1/2 cup brown sugar: For that rich, caramel-like sweetness in the cinnamon crunch topping.
- 1 tbsp cinnamon: Infuses the crunchy topping with warm, comforting spice.
- 1/4 cup melted butter: Adds richness and helps the cinnamon sugar stick beautifully.
- 1 tbsp baking soda: Used in the boiling water bath to create that shiny, chewy crust.
How to Make Sourdough Cinnamon Crunch Bagels Recipe
Step 1: Mix and Form Dough
Start by combining your active sourdough starter with warm water and honey in a large bowl. This mixture awakens your starter’s natural power while sweetening the dough just a touch. Then, stir in the bread flour and salt until it forms a sticky, shaggy dough that’s ready to be worked on.
Step 2: Knead for Smoothness
Knead the dough vigorously for 8 to 10 minutes until it becomes smooth and elastic. This step is crucial to develop gluten, which ensures your bagels will have that satisfying chew. After kneading, cover the dough and let it rest for 30 minutes to relax the gluten strands.
Step 3: Stretch, Fold, and Rest
This process might sound fancy, but it’s simple and effective. Stretch the dough out gently and fold it over itself, then rest it again. Repeat this stretch-and-fold cycle every 30 minutes for about 90 minutes. This technique boosts the dough’s strength and creates beautiful texture without heavy kneading.
Step 4: Overnight Rise
Cover the dough one final time and let it rise slowly overnight, for 8 to 12 hours. This long fermentation deepens the flavor and develops that classic sourdough tang which perfectly complements the cinnamon crunch.
Step 5: Shape the Bagels
Once your dough has risen, divide it into 8 equal pieces. Shape each piece into a tight ball, then poke a hole through the center and gently enlarge it to form a classic bagel shape. Allow the shaped bagels to rest for another 30 minutes to puff slightly.
Step 6: Preheat and Prepare Boiling Water
Get your oven preheated to a toasty 425°F (218°C). Meanwhile, bring a large pot of water to a boil and stir in the baking soda. This alkaline bath is key for developing that shiny crust and chewy interior that define a great bagel.
Step 7: Boil the Bagels
Drop each bagel carefully into the boiling water with baking soda and let them cook for 1 minute on each side. This step gelatinizes the crust so your bagels will bake up beautifully crisp on the outside.
Step 8: Apply Cinnamon Sugar Topping
Brush the boiled bagels with melted butter to help the cinnamon-sugar mixture stick. Then generously sprinkle the brown sugar and cinnamon blend all over the tops. This crunchy, sweet coating is the star of the Sourdough Cinnamon Crunch Bagels Recipe.
Step 9: Bake to Golden Perfection
Place your topped bagels on a baking sheet and bake for 20 to 22 minutes, or until they turn that gorgeous golden brown and develop a satisfyingly crisp crust. The aroma filling your kitchen is sure to make your mouth water.
Step 10: Cool and Enjoy
Let the bagels cool slightly before digging in. This short wait ensures the crumb sets up perfectly while letting you anticipate the wonderful first bite.
How to Serve Sourdough Cinnamon Crunch Bagels Recipe
Garnishes
These bagels shine on their own, but topping with a smear of cream cheese or a dollop of honey butter can take your experience to another level. For an extra touch, try fresh slices of apple or a sprinkle of toasted nuts on the cream cheese for added texture and sweetness.
Side Dishes
Pair your bagels with a warm cup of coffee or spiced chai for the ultimate cozy breakfast. A side of fresh fruit like berries or tangy Greek yogurt balances the sweet crunch and keeps your meal bright and fresh.
Creative Ways to Present
Try slicing your bagels sideways and making cinnamon crunch bagel sandwiches with mascarpone and sliced pears, or even a breakfast stack with scrambled eggs and crispy bacon. Presentation is all about fun—serve them on a rustic wooden board to showcase their artisanal vibe.
Make Ahead and Storage
Storing Leftovers
Leftover bagels keep well in an airtight container at room temperature for 2 to 3 days without losing their crunch. To retain the full texture, avoid wrapping them too tightly in plastic, which can cause sogginess.
Freezing
Freeze bagels by wrapping each one individually in parchment paper and then placing them in a freezer-safe bag. They can last up to 3 months this way and maintain their texture and flavor beautifully when thawed.
Reheating
To revive the crispy crust and tender inside, slice the bagel and toast it lightly. For a softer touch, warm it wrapped in foil in a 350°F oven for 10 minutes. Either method restores the delightful crunch and cinnamon aroma fresh from the oven.
FAQs
Can I use regular flour instead of bread flour?
While you can substitute all-purpose flour, bread flour is preferred as its higher protein content gives the bagels their classic chewiness and structure.
Do I need to have an active sourdough starter for this recipe?
Yes, an active sourdough starter is essential because it naturally ferments the dough, creating the unique texture and tangy flavor that define these bagels.
Can I make these bagels without the boiling step?
Boiling the bagels before baking is key for achieving that shiny crust and chewy texture, so skipping it will result in a different, less authentic bagel experience.
Is it okay to use regular sugar instead of brown sugar for the topping?
Brown sugar adds a richer, caramel flavor which pairs perfectly with cinnamon, but regular granulated sugar can be used if needed, though the taste will be lighter.
How long does the dough need to rise if I’m short on time?
An overnight rise is best for flavor development, but if necessary, you could shorten the rise to 4-6 hours at a warmer temperature. Just expect slightly less depth of flavor.
Final Thoughts
Making the Sourdough Cinnamon Crunch Bagels Recipe is a truly rewarding experience that fills your home with mouthwatering aromas and leaves you with incredible, bakery-quality bagels. These bagels offer a perfect balance of tangy sourdough flavor and sweet, crunchy cinnamon topping that’s hard to resist. I encourage you to give this recipe a try—you’ll be amazed at how simple ingredients and a little patience can create such magic in your kitchen!
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Sourdough Cinnamon Crunch Bagels Recipe
- Total Time: 9 hours 7 minutes
- Yield: 8 bagels 1x
Description
These Sourdough Cinnamon Crunch Bagels are a delightful twist on traditional bagels, featuring a naturally fermented sourdough base, a sweet cinnamon sugar topping, and a crunchy texture. Perfect for breakfast or a snack, they combine the tanginess of sourdough with warm cinnamon and a satisfyingly crisp exterior.
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
Poaching Liquid
- 1 tbsp baking soda
- Water for boiling (enough to boil bagels)
Instructions
- Mix and form dough: In a large bowl, combine the active sourdough starter, warm water, and honey. Gradually add the bread flour and salt, mixing until a sticky dough forms.
- Knead dough: Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
- Stretch and fold cycles: Perform a series of stretch and fold techniques on the dough, then let it rest for 30 minutes. Repeat this process to complete a total of 90 minutes of fermentation and gluten development.
- Bulk fermentation: After the final fold, cover the dough tightly and allow it to rise overnight for 8-12 hours at room temperature to develop flavor and texture.
- Shape bagels: Divide the risen dough into 8 equal pieces. Shape each piece into a smooth ball and create a hole in the center to form classic bagel shapes. Let the shaped dough rest for 30 minutes to relax the gluten.
- Preheat oven: Preheat your oven to 425°F (218°C) to prepare for baking.
- Poach bagels: Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Boil each bagel for 1 minute on each side; this step gives the bagels their characteristic chewy crust.
- Add topping: Brush the boiled bagels generously with melted butter, then sprinkle the cinnamon mixed with brown sugar over the top for a crunchy, sweet finish.
- Bake: Arrange the bagels on a baking sheet lined with parchment paper and bake them in the preheated oven for 20-22 minutes until they turn golden brown and crisp.
- Cool and serve: Remove the bagels from the oven and let them cool slightly before enjoying the perfect balance of chewy and crunchy textures with a cinnamon sweetness.
Notes
- Make sure your sourdough starter is active and bubbly for the best rise and flavor.
- Boiling the bagels with baking soda is essential to the bagel’s chewy texture and glossy crust.
- You can adjust the cinnamon sugar topping to your taste or try adding nuts for extra crunch.
- Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Allow the bagels to cool fully before slicing to avoid gummy texture inside.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
