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
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
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
