Cinnamon bagels are warm, chewy delights, perfect for breakfast or a snack. With a hint of sweet cinnamon, they’re so good that you might not want to share!
Honestly, there’s nothing like the smell of fresh cinnamon bagels baking. I love spreading a bit of cream cheese on mine for a tasty treat that feels special every time! 😋
Key Ingredients & Substitutions
Bread Flour: This flour has a higher protein content, perfect for chewy bagels. If you don’t have it, all-purpose flour can work, but the texture might be slightly softer.
Active Dry Yeast: Essential for rising, but you can also use instant yeast. Just mix it directly into the flour without proofing.
Warm Water: The ideal temperature is key for activating yeast. If you’re short on warm water, you can use milk or nut milk for a richer flavor.
Cinnamon: This spice is what gives these bagels their signature flavor. You can try nutmeg or pumpkin pie spice in smaller amounts if you want to switch it up.
Brown Sugar: Used for the topping, brown sugar adds a hint of molasses. You can substitute it with granulated sugar, but the flavor will be less complex.
Unsalted Butter: Adding melted butter makes for a richer bagel. If needed, olive oil or a plant-based butter can serve as a healthier option.
How Do I Knead Dough for Perfect Bagels?
Kneading dough helps build gluten, giving bagels their characteristic chewiness. Here’s how to do it right:
- Start with a floured surface to prevent sticking.
- Push the dough away using the heel of one hand, then fold it over with the other hand.
- Rotate the dough, repeat this process for about 8-10 minutes, until it’s smooth and elastic.
- If it feels sticky, lightly sprinkle more flour as needed. It shouldn’t be too dry either—just a nice balance!
Taking your time to knead well will pay off with bagels that are soft yet chewy, just like they should be!
How to Make Delicious Cinnamon Bagels
Ingredients You’ll Need:
For the Bagels:
- 3 1/2 cups bread flour (plus extra for dusting)
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F/43°C)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon ground cinnamon (for dough)
- 2 tablespoons unsalted butter, melted (optional for dough)
For the Cinnamon Sugar Coating:
- 1/4 cup brown sugar (for topping)
- 2 tablespoons ground cinnamon (for topping)
For Dusting:
- 1 tablespoon cornmeal or semolina (for dusting baking sheet)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus 2 hours for rising and baking. You’ll spend some time kneading the dough and cooking the bagels, but the delicious outcome will be well worth it!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, mix together the warm water, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let this sit for about 5-10 minutes. You want to see it become frothy, which means the yeast is alive and ready to use!
2. Make the Dough:
In a large mixing bowl, combine the bread flour, the remaining sugar, salt, and 1 tablespoon of ground cinnamon. Pour in the yeast mixture and melted butter (if you’re using it). Mix everything together until a dough starts to form.
3. Knead the Dough:
Move the dough to a floured surface and knead it for about 8-10 minutes. You’re looking for a smooth and elastic consistency. If it’s too sticky, feel free to sprinkle a little more flour as needed.
4. First Rise:
Place the kneaded dough into a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 to 1 1/2 hours. You want it to double in size.
5. Shape the Bagels:
After the dough has risen, punch it down to release any air. Divide it into 8 equal pieces. Roll each piece into a ball and then make a hole in the center with your finger, stretching it out to create a bagel shape that is about 2-3 inches in diameter.
6. Prepare the Cinnamon Sugar Coating:
In a shallow bowl, mix together the brown sugar and remaining 1 tablespoon of ground cinnamon to make your topping ready.
7. Boil the Bagels:
Bring a large pot of water to a boil and then reduce it to a gentle simmer. Using a slotted spoon, carefully lower the bagels into the water, boiling them in batches for 1-2 minutes on each side. Remove and let them drain on a clean kitchen towel.
8. Coat the Bagels:
While the bagels are still damp, generously roll or sprinkle them with the cinnamon sugar mixture to coat all sides nicely.
9. Second Rise:
Place the coated bagels on a baking sheet that you’ve dusted with cornmeal or semolina. Cover them and let them rise for another 15-20 minutes.
10. Bake:
Preheat your oven to 425°F (220°C). Bake the bagels for about 20-25 minutes or until they’re golden brown and firm to the touch.
11. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. They can be enjoyed warm or at room temperature, whether plain or slathered with your favorite spread.
Enjoy your warm and aromatic cinnamon bagels with a crisp crust and soft, chewy interior!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but keep in mind that the bagels may be slightly softer and won’t have the same chewiness that bread flour provides. If possible, stick with bread flour for the best results!
Can I Make These Bagels Vegan?
Absolutely! To make vegan cinnamon bagels, simply omit the unsalted butter or replace it with a plant-based butter or olive oil. The other ingredients are already vegan-friendly!
What Should I Do if My Yeast Isn’t Frothing?
If the yeast mixture doesn’t froth after 10 minutes, it might be inactive or the water temperature may have been too hot or too cold. Start over with fresh yeast and ensure your water is at the right temperature (around 110°F/43°C).
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag, and they’ll last for up to 3 months. Thaw and reheat in the oven for a fresh taste!