Description
Warm, homemade Cinnamon Sugar Bagels bring bakery-style comfort straight to your kitchen with minimal effort. Sweet cinnamon swirls and golden-brown edges promise a delightful breakfast treat you can savor with morning coffee or afternoon tea.
Ingredients
Scale
Dough Ingredients:
- 1 1/2 cups (355 ml) very warm water
- 2 packets (14 grams) active dry yeast
- 3 1/2 to 4 cups (440–500 grams) bread flour
- 3 tablespoons (45 grams) brown sugar
- 1 teaspoon (6 grams) salt
- 2 tablespoons (30 ml) honey
- 1 egg
Topping Ingredients:
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon (2 grams) cinnamon
Boiling Ingredients:
- Water for boiling
Instructions
- Activate the yeast by dissolving it with warm water (around 110°F) and brown sugar. Allow the mixture to become frothy and bubbly for 5 minutes.
- Combine flour and salt in a stand mixer. Gradually incorporate the activated yeast mixture, mixing until a cohesive dough forms. Adjust flour if the dough feels excessively sticky.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm location until it doubles in volume, approximately 1 hour.
- Divide the risen dough into 12 equal portions and shape into round balls. Allow the balls to rest for 5 minutes.
- Create bagel holes by pressing two fingers through the center of each dough ball.
- Prepare a boiling water bath with honey. Submerge each bagel for 45 seconds, flipping once to ensure even cooking.
- Remove boiled bagels with a slotted spoon and place on prepared baking sheets lined with Silpat mats or cooking spray.
- Brush the bagels with beaten egg and generously sprinkle the cinnamon-sugar mixture over the surface.
- Bake at 350°F for 15-20 minutes, rotating pans midway to ensure uniform golden-brown coloration.
- Cool slightly and serve warm or at room temperature. Store in an airtight container and consume within 2 days, or freeze for up to one month.
Notes
- Swap instant yeast for active dry yeast by reducing liquid temperature slightly and increasing proofing time to ensure proper activation.
- Knead dough thoroughly to develop gluten, creating chewier and more authentic bagel texture with strong elastic structure.
- Control moisture during mixing by adding flour gradually, preventing overly sticky or dry dough that could compromise final bagel quality.
- For gluten-free variation, substitute wheat flour with cup-for-cup gluten-free blend and add xanthan gum for improved structural integrity.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 198 kcal
- Sugar: 7 g
- Sodium: 207 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 31 mg