Description
These cinnamon sugar crunch bagels are perfectly chewy on the inside with a sweet, buttery, caramelized topping. Freshly baked and warmly spiced, they make a comforting breakfast or snack.
Ingredients
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons honey
- 1 teaspoon salt
- 4 cups all-purpose flour
- 8 cups water
- 1 tablespoon baking soda
- 2 tablespoons sugar
- 4 tablespoons melted butter
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large bowl, mix warm water, honey, and yeast. Let it rest for 5–10 minutes until foamy.
- Add flour and salt to the yeast mixture, then knead the dough for about 8–10 minutes until smooth and elastic.
- Cover the dough with a clean cloth and let it rise in a warm place for 1 hour, or until doubled in size.
- Divide the dough into 12 equal pieces, shape into balls, then poke a hole in the center of each and gently stretch to form bagels.
- In a large pot, bring 8 cups of water with baking soda and sugar to a boil. Boil each bagel for 30 seconds per side, then remove and drain.
- Brush the boiled bagels with melted butter and sprinkle generously with a mixture of brown sugar and ground cinnamon.
- Place bagels on a parchment-lined baking sheet and bake at 425°F (220°C) for 18–20 minutes until golden brown.
- Allow bagels to cool slightly before serving. Enjoy warm.
Notes
- For extra crunch, sprinkle additional cinnamon sugar halfway through baking.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat in a toaster or oven for best texture.
- You can substitute instant yeast for active dry yeast; no proofing required.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg
