These Cinnamon Bagels are a warm and tasty treat that’s perfect for breakfast or a snack! They are soft, chewy, and covered in sweet cinnamon sugar, making them hard to resist!
I love to toast mine and spread a little cream cheese on top. It’s like a cozy hug in every bite! Plus, they’re fun to make at home—great way to impress your friends!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bagels, giving them that classic chewy texture. If you’re looking for a healthier option, you can replace some of the white flour with whole wheat flour, but you might need a bit more water.
Active dry yeast: Essential for the dough to rise! If you have instant yeast on hand, you can use that instead—just add it directly with the flour. It’s easier and doesn’t require proofing.
Cinnamon: This ingredient brings wonderful flavor. If you want to mix it up, try adding different spices like cardamom for an interesting twist! Ground ginger is another fun option.
Brown sugar: It adds depth of flavor due to its molasses content. You can swap it for white sugar, but your bagels might miss out on that subtle richness. Honey is also a sweet option.
Honey or malt syrup: Used in the boiling water for flavor and sheen. If you don’t have these, a tablespoon of sugar will work too! Just aim for something sticky to get that classic bagel finish.
How Do I Achieve the Perfect Bagel Shape?
Shaping bagels can be tricky if you’re new to it. Here’s a simple way to get those rings just right:
- After punching down the dough, divide it into 8 equal pieces to ensure uniformity.
- Roll each piece into a smooth ball, then use your thumb to poke a hole in the center.
- Gently widen the hole while stretching the dough, aiming for about a 3-inch diameter. Don’t worry if it isn’t perfect; each bagel has its own character!
Remember, the hole may close up during boiling and baking, so make it a bit larger than you want.
How to Make Delicious Cinnamon Bagels
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (about 110°F)
- 1 tbsp granulated sugar
- 1 1/2 tsp salt
- 2 tbsp ground cinnamon
- 1/4 cup brown sugar
- 1 tbsp ground nutmeg (optional, for extra spice)
- 2 tsp ground allspice (optional)
- 1 tbsp vegetable oil (for greasing)
For Boiling:
- 1 tbsp honey or malt syrup
For the Topping:
- Optional: a little cinnamon sugar mix for topping
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and shaping, plus 1.5 hours for the dough to rise and an additional 20 minutes for baking. So, expect to spend about 2 hours in total, but most of that time is just letting the dough do its thing!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing the warm water and granulated sugar in a large bowl. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it gets foamy. This shows that the yeast is active and ready to go!
2. Mix the Ingredients:
Add the flour, salt, 1 tablespoon of cinnamon, brown sugar, nutmeg, and allspice (if you’re using it) to the yeast mixture. Stir everything together until it forms a rough dough. Don’t be afraid to get your hands in there if it helps!
3. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes. You want it to become smooth and elastic. If you have a stand mixer with a dough hook, mix it for about 6-7 minutes instead!
4. Let the Dough Rise:
Once kneaded, place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place. Keep an eye on it—after about 1 to 1.5 hours, it should double in size!
5. Shape the Bagels:
After the dough has risen, punch it down to release the air. Divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your thumb. Stretch the dough gently to create a ring about 3 inches in diameter.
6. Preheat the Oven:
As you shape your bagels, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This way, you’ll be ready to bake as soon as they’re finished boiling!
7. Boil the Bagels:
Bring a large pot of water to a boil, adding the honey or malt syrup to the water. Carefully drop in the bagels, 2-3 at a time, boiling them for about 1 minute on each side. Use a slotted spoon to remove them and place them on the prepared baking sheet.
8. Add the Cinnamon Topping:
Combine the remaining tablespoon of cinnamon with a little sugar in a small bowl. While the bagels are still wet from boiling, sprinkle the cinnamon sugar evenly on top to coat them.
9. Bake the Bagels:
Pop the bagels into the preheated oven and bake for 15-20 minutes. They should come out golden brown and delicious looking!
10. Cool and Serve:
Once they’re done baking, remove the bagels from the oven and let them cool on a wire rack. After they’ve cooled a bit, they’re ready to enjoy! Cream cheese or butter makes a delightful topping!
Enjoy your homemade cinnamon bagels warm right away or toasted later for a delicious treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that it may result in denser bagels. If you do use it, you might need to add a little extra water for the right dough consistency.
What If I Don’t Have Active Dry Yeast?
If you have instant yeast, feel free to use that instead! You can add it directly with the flour without proofing it in warm water.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag and toast them straight from the freezer when you’re ready to eat.
Can I Add Other Toppings?
Absolutely! Feel free to get creative. You can top your bagels with sesame seeds, poppy seeds, or even a drizzle of icing for a sweet treat!
