These Cinnamon Sugar Crunch Bagels are the ultimate breakfast treat! With a soft inside and a sweet, crunchy topping, they make mornings feel extra special.
If you love the smell of cinnamon in the morning, you’re in for a treat! I like to enjoy mine warm with a bit of butter—sooo good. You’ll want to make a dozen to share… or not! 😉
Key Ingredients & Substitutions
Bread Flour: Bread flour gives these bagels their chewy texture, perfect for bagels. If you don’t have it, you can use all-purpose flour, but the texture might be slightly softer.
Instant Yeast: Instant yeast is fast-acting, which is great for quick rises. If you have active dry yeast, you can use it, but remember to proof it in warm water first before adding it to the dry ingredients.
Warm Water: Maintaining the right temperature (110°F/43°C) is key for activating the yeast. If you don’t have a thermometer, aim for water that feels warm but not hot to the touch.
Cornflakes: These add a nice crunch. If you prefer, you can substitute with crushed graham crackers or even chopped nuts for a different texture. Just make sure they’re finely crushed!
How Do You Get That Perfect Bagel Shape?
Shaping bagels might feel tricky, but it’s essential for that classic look and texture. Don’t rush this step!
- Once you’ve divided the dough, make sure to lightly flour your hands and the surface to prevent sticking.
- Roll each portion into a ball, then poke your finger through the middle. Gently stretch it to form a ring, making sure it’s about 3-4 inches across. This will give the bagel enough room to puff up during boiling and baking.
- Make sure your hole is big enough—about the size of a golf ball—since it’ll shrink as the bagels rise and bake.
How to Make Cinnamon Sugar Crunch Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 4 cups bread flour
- 2 tsp instant yeast
- 1 ½ tsp salt
- 1 ¼ cups warm water (about 110°F/43°C)
- 1 tbsp granulated sugar
For Boiling:
- 2 quarts water
- 1 tbsp baking soda
For the Cinnamon Sugar Crunch Coating:
- ½ cup granulated sugar
- 2 tbsp ground cinnamon
- 2 tbsp finely crushed cornflakes (for extra crunch)
- 2 tbsp melted unsalted butter
How Much Time Will You Need?
This recipe takes about 2 to 2.5 hours in total. This includes 10-15 minutes for preparing the dough, about 1.5 hours to rise, and around 45 minutes for boiling, coating, and baking the bagels. Some of this time is waiting, so you can relax while your bagels rise!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix the bread flour, instant yeast, salt, and granulated sugar together. Gradually add the warm water little by little, stirring until the dough begins to come together in a rough shape.
2. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it with your hands for about 8-10 minutes. You’re looking for a smooth and elastic feel. If the dough is too sticky, sprinkle a little more flour as needed.
3. First Rise:
Place your kneaded dough into a lightly oiled bowl. Cover it with a clean towel or plastic wrap, then set it somewhere warm. Let it rise for about 1 to 1.5 hours or until it’s doubled in size. Patience is key here!
4. Shape the Bagels:
After the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal pieces. Take each piece and roll it into a ball. Then poke a hole through the center with your finger and gently stretch it to create a ring about 3-4 inches wide.
5. Second Rise:
Place your shaped bagels on a parchment-lined baking sheet. Cover them again and let them rise for another 20-30 minutes. This helps them stay fluffy!
6. Prepare the Cinnamon Sugar Coating:
In a shallow bowl, combine the granulated sugar, ground cinnamon, and crushed cornflakes. This will be the sweet and crunchy coating for your bagels!
7. Boil the Bagels:
In a large pot, bring 2 quarts of water to a rolling boil. Add the baking soda carefully (it will bubble!). Boil the bagels in batches for about 1 minute on each side. Use a slotted spoon to remove them, then place them on a rack to drain briefly.
8. Brush with Butter and Coat:
While the bagels are still warm, brush each one with melted butter. Then, dredge each bagel generously in the cinnamon sugar crunch mixture, pressing lightly to make sure it sticks well.
9. Bake:
Transfer your coated bagels back to the parchment-lined baking sheet. Preheat your oven to 425°F (220°C). Bake the bagels for about 15-20 minutes until they turn golden brown and crispy.
10. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. They are best served warm or at room temperature. Enjoy them with a nice cup of coffee or your favorite spread!
Now you’re all set to enjoy your delicious homemade cinnamon sugar crunch bagels! Happy baking!
Can I Use Regular All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the bagels may have a slightly softer texture. Bread flour has a higher protein content which contributes to the chewy texture that classic bagels have.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and let it rise, then cover it tightly and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature before shaping and boiling the bagels.
Can I Omit the Cornflakes in the Coating?
Yes, if you don’t have cornflakes or prefer not to use them, you can simply increase the amount of sugar and cinnamon in the coating. You can also use crushed graham crackers or chopped nuts for added crunch if desired.
How Should I Store Leftover Bagels?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw at room temperature when you’re ready to enjoy!
