Sourdough Cinnamon Crunch Bagels are a delicious homemade breakfast treat that combines the tangy, chewy texture of sourdough with the sweet, cinnamon-infused crunch of a topping. With a golden, crispy exterior and a soft, airy crumb, these bagels offer the perfect balance of savory and sweet. Whether you’re enjoying them with butter or cream cheese, they’re sure to become your new go-to bagel recipe!
Why You’ll Love This Recipe
If you’re a fan of both sourdough bread and cinnamon rolls, these Sourdough Cinnamon Crunch Bagels are the best of both worlds. The sourdough starter gives the bagels a complex, tangy flavor, while the cinnamon sugar topping adds a sweet, crunchy finish that makes these bagels irresistible. They’re perfect for breakfast, brunch, or a midday snack, and with their soft, chewy interior and golden, crisp exterior, every bite is a treat. Plus, the combination of homemade sourdough and cinnamon sugar makes them a fun and rewarding baking project!
Ingredients
For the bagels:
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1 cup active sourdough starter
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1 1/4 cups warm water
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2 tbsp honey
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4 cups bread flour
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1 1/2 tsp salt
For the cinnamon sugar topping:
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1/2 cup brown sugar
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1 tbsp cinnamon
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1/4 cup melted butter
For the boiling water bath:
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1 tbsp baking soda
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a large bowl, combine the sourdough starter, warm water, and honey. Mix in the flour and salt until a sticky dough forms.
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Knead the dough for 8-10 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes.
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After 30 minutes, stretch and fold the dough. Let it rest again for 30 minutes, then stretch and fold it once more. Repeat this resting and folding process twice over the next 90 minutes.
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After the last fold, cover the dough and let it rise overnight at room temperature for 8-12 hours.
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The next day, divide the dough into 8 equal pieces. Roll each piece into a ball and poke a hole through the center of each ball to shape it into a bagel. Let the shaped bagels rest for 30 minutes.
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Preheat the oven to 425°F (218°C).
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In a large pot, bring water to a boil and add the baking soda. Carefully drop the bagels into the boiling water, cooking each bagel for 1 minute per side.
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While the bagels are boiling, mix together the brown sugar and cinnamon for the topping.
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Once the bagels are boiled, remove them from the water and place them on a baking sheet. Brush each bagel with melted butter and sprinkle generously with the cinnamon sugar mixture.
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Bake the bagels in the preheated oven for 20-22 minutes, or until golden and crisp on top.
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Allow the bagels to cool for a few minutes before enjoying!
Servings and Timing
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Servings: 8 bagels
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Prep time: 30 minutes (plus overnight ferment)
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Cooking time: 22 minutes
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Total time: ~14 hours (including rising time)
Variations
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Flavored Toppings: Experiment with different toppings such as maple sugar, chopped nuts, or a drizzle of glaze for added sweetness and texture.
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Savory Option: For a savory twist, you could omit the cinnamon sugar topping and top the bagels with garlic, onion, or even cheese before baking.
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Smaller Bagels: If you prefer smaller bagels, you can divide the dough into more pieces to make bite-sized bagels.
Storage/Reheating
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Storage: These bagels are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze the bagels and thaw them as needed.
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Reheating: To reheat, simply toast the bagels or warm them in the oven for a few minutes until they’re crisp and delicious again.
FAQs
1. Can I use a regular yeast instead of sourdough starter?
Yes, you can substitute active dry yeast for the sourdough starter. Use 2 tsp of yeast, but note that the flavor will be different and not as tangy.
2. Can I make the dough ahead of time?
Yes, this dough benefits from long fermentation, so you can let it rise overnight as instructed, or you can refrigerate it for up to 24 hours after mixing to develop even more flavor.
3. What can I do if I don’t have a sourdough starter?
If you don’t have a sourdough starter, you can either buy one or make your own. Alternatively, you can use yeast as a substitute for the starter.
4. Why do I need to boil the bagels before baking?
Boiling the bagels before baking gives them their characteristic chewy texture and shiny, golden crust. The baking soda in the boiling water helps achieve that perfect bagel crunch.
5. Can I freeze these bagels?
Yes, you can freeze these bagels. Let them cool completely, then wrap them tightly and store them in the freezer for up to 3 months.
6. Can I make the bagels smaller or larger?
Absolutely! You can divide the dough into more or fewer pieces to adjust the size of the bagels to your preference.
7. Can I use a different type of flour?
You can experiment with whole wheat flour or all-purpose flour, but bread flour is recommended for its higher protein content, which helps the bagels rise and maintain their chewy texture.
8. How do I get the perfect cinnamon crunch topping?
Make sure to generously coat the bagels with the cinnamon sugar mixture while the bagels are still hot from the oven, as this will allow the sugar to adhere to the butter and create a crunchy, sweet topping.
9. Can I add other flavors to the bagel dough?
Yes! You can add ingredients like raisins, dried fruit, or nuts to the dough for a more complex flavor.
10. How can I tell if my bagels are done baking?
The bagels should be golden brown and sound hollow when tapped on the bottom. If they’re golden and firm, they’re ready!
Conclusion
Sourdough Cinnamon Crunch Bagels are the perfect combination of tangy, chewy, and sweet, making them an irresistible homemade breakfast treat. The sourdough twist adds complexity to the flavor, while the cinnamon sugar topping brings a delightful crunch that will make these bagels stand out at any breakfast or brunch gathering. With their soft, chewy interior and golden, crisp exterior, these bagels are sure to be a hit with everyone. Happy baking!
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Sourdough Cinnamon Crunch Bagels
Sourdough Cinnamon Crunch Bagels combine the tangy chew of homemade sourdough with a sweet, cinnamon-sugar topping. With a golden, crispy exterior and soft, airy interior, these bagels are the perfect breakfast treat. Easy to make and full of flavor, they offer the best of both sourdough bread and cinnamon rolls, making them irresistible!
- Total Time: ~14 hours (including rising time)
- Yield: 8 bagels
Ingredients
For the bagels:
1 cup active sourdough starter
1 1/4 cups warm water
2 tbsp honey
4 cups bread flour
1 1/2 tsp salt
For the cinnamon sugar topping:
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup melted butter
For the boiling water bath:
1 tbsp baking soda
Instructions
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In a large bowl, combine sourdough starter, warm water, and honey. Add flour and salt to form a sticky dough.
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Knead the dough for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes.
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Stretch and fold the dough, rest for 30 minutes, then repeat for a total of 90 minutes.
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After the final fold, cover the dough and let it rise overnight for 8-12 hours.
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The next day, divide dough into 8 equal pieces. Shape each into a ball and create a hole in the center to form a bagel. Rest for 30 minutes.
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Preheat oven to 425°F (218°C).
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Boil water with baking soda, and cook bagels for 1 minute per side.
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Brush bagels with melted butter and sprinkle with cinnamon sugar.
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Bake for 20-22 minutes, until golden and crisp.
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Cool slightly before enjoying!
Notes
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Variations: Experiment with maple sugar, chopped nuts, or a drizzle of glaze. For a savory twist, skip the cinnamon sugar and use garlic or cheese.
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Storage: Store bagels at room temperature for up to 2 days, or freeze for up to 3 months.
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Reheating: Toast or warm in the oven to re-crisp.
- Prep Time: 30 minutes (plus overnight ferment)
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking, Boiling
- Cuisine: American
- Diet: Vegetarian
