These Cinnamon Sugar Crunch Bagels are a yummy treat to start your day! With a crispy outside and a soft, chewy center, they’re coated in sweet cinnamon sugar that will make your taste buds dance.
Honestly, what’s better than a warm bagel? I love slathering mine with cream cheese or just enjoying them plain. It’s like a warm hug in bagel form! 🥯✨
Key Ingredients & Substitutions
Bread Flour: This flour gives the bagels their chewy texture. If you don’t have bread flour, you can substitute it with all-purpose flour, but the texture won’t be quite the same. I find bread flour makes a big difference!
Active Dry Yeast: This is crucial for making the dough rise. If you have instant yeast, you can use that instead without dissolving it first. Just mix it into the dry ingredients for convenience.
Cinnamon: Ground cinnamon is key for flavor, but if you’re looking for something different, nutmeg or pumpkin pie spice can work as substitutes. I love adding a pinch of nutmeg for an extra twist!
Cornflakes: They add crunch, but you can use other crispy cereals or even crushed nuts for a different texture. I often use bran flakes when I want a fiber boost!
Egg White: This is used for the egg wash. If you’re vegan or allergic, simply brush with a bit of plant-based milk or a mixture of water and cornstarch.
How Do You Get the Perfect Bagel Shape?
Shaping bagels might seem tricky, but it’s quite easy with a little practice. After you’ve kneaded the dough and it’s risen, follow these steps:
- Divide the dough into equal pieces and roll each into a ball.
- Poke a hole through the center with your finger, making sure to keep the edges thick for the bagel shape.
- Gently stretch the dough to form a wider hole, about 2-3 inches in diameter. This helps the bagel hold its shape while cooking.
- Don’t worry if they don’t look perfect; they’ll puff up during boiling and baking!
Let them rest for a bit before boiling. This brief time helps them maintain their shape. Happy bagel making!
How to Make Cinnamon Sugar Crunch Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour, plus extra for dusting
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water (110°F/43°C)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil (for dough)
For the Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup finely crushed cornflakes or crispy cereal
- 1 large egg white (for egg wash)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, 1 hour for the dough to rise, and then about 25 minutes for boiling and baking the bagels. In total, you’re looking at around 1 hour and 40 minutes from start to finish before you can enjoy your delicious bagels!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing the yeast and 1 tablespoon of sugar in a small bowl with warm water. Let it sit for about 5 minutes until it gets foamy. In a large bowl, combine the bread flour and salt. Make a well in the center and pour in your yeast mixture and vegetable oil. Mix everything until you have a rough dough. Knead this dough on a floured surface for about 8-10 minutes until it’s nice and smooth. Put the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
2. Shape the Bagels:
After the dough has risen, punch it down to release any air. Divide it into 6 equal pieces. Roll each piece into a ball. To form the classic bagel shape, poke a hole through the center of each ball with your finger and gently stretch it to be about 2-3 inches in diameter. Place your shaped bagels on a lined baking sheet and cover them for about 10 minutes to relax.
3. Preheat and Prepare Topping:
While your bagels are resting, preheat the oven to 425°F (220°C). In a small bowl, mix together the additional granulated sugar, ground cinnamon, and crushed cornflakes. This will be your delicious topping!
4. Boil the Bagels:
Fill a large pot with water and bring it to a gentle boil. Carefully drop the bagels into the boiling water in batches, boiling each side for about 1 minute. Use a slotted spoon to remove them and let them drain. Place them on a cooling rack or a baking sheet lined with parchment paper.
5. Apply Egg Wash and Topping:
In a small dish, beat the egg white lightly. Brush each boiled bagel with the egg white to help the toppings stick. Then, generously sprinkle the cinnamon sugar and cornflake mixture on top, pressing down lightly to make sure it adheres well.
6. Bake the Bagels:
Put your bagels in the preheated oven and bake for 15-20 minutes until they are golden brown and have a crunchy top. Once done, take them out and let them cool on a wire rack before digging in.
Enjoy your crunchy, cinnamon-sugar coated bagels fresh, plain, or with your favorite spreads!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can substitute all-purpose flour for bread flour, but the texture will be slightly softer. Bread flour provides more chewiness due to its higher gluten content, which is ideal for bagels.
What If I Don’t Have Active Dry Yeast?
If you have instant yeast, you can use that instead without dissolving it in warm water first. Just mix it directly with the dry ingredients to simplify the process.
Can I Prepare the Dough the Night Before?
Absolutely! You can prepare the dough, let it rise, and then cover it tightly and refrigerate overnight. Just let it come to room temperature before shaping and boiling the bagels the next day.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage; just make sure they are fully cooled before wrapping them tightly and placing them in the freezer. To enjoy, thaw at room temperature or toast them straight from the freezer!
