Cinnamon bagels are a warm and sweet treat that’s perfect for breakfast or a snack. The dough is soft, and the cinnamon sugar topping adds a lovely crunch!
There’s something cozy about the smell of fresh cinnamon bagels baking in the oven. I can never resist slathering mine with cream cheese—it’s like a hug for your tummy! ❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is crucial for the structure of the bagels. If you want a chewier texture, consider using bread flour instead. It has more protein and can help create that classic bagel bite.
Cinnamon: Ground cinnamon adds warmth and sweetness. If you prefer a spicy kick, you could mix in a pinch of nutmeg or even some allspice for a different flavor profile.
Active Dry Yeast: This ingredient helps the bagels rise. If you have instant yeast on hand, feel free to use it; just add it directly with the flour without dissolving. It’s a bit more forgiving!
Sugar: The sugar in the dough helps with browning and flavor. If you’re looking for a healthier option, honey or agave can work as sweeteners. Just reduce the water slightly since they are liquid sugars.
Cornmeal: It prevents sticking on the baking sheet. If you don’t have cornmeal, you can use flour instead. The key is to keep the bagels from sticking!
How Do I Achieve the Best Dough Consistency?
Getting the dough right is vital for bagels! You want a smooth and elastic dough. Make sure to measure your flour accurately and know how to knead properly to develop gluten.
- Start with the correct amount of flour. If the dough feels sticky, sprinkle in a bit more flour as you knead.
- Knead for 8-10 minutes until it feels smooth. A well-kneaded dough springs back when poked.
- Let it rise in a warm spot, covered. A pro tip is to preheat your oven for a minute and turn it off, then place the dough inside to rise.
How to Make Delicious Cinnamon Bagels!
Ingredients You’ll Need:
For the Dough:
- 4 cups all-purpose flour
- 1 tbsp ground cinnamon
- 2 tsp active dry yeast
- 1 1/2 cups warm water (around 110°F / 43°C)
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp vegetable oil
For the Topping:
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
For Dusting:
- 1 tbsp cornmeal
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 to 1.5 hours for the dough to rise, and another 20-25 minutes for baking. In total, you can expect about 2 hours from start to finish. But trust us, the delicious smell will be worth the wait!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water and 1 tablespoon of sugar. Add the active dry yeast and give it a gentle stir. Let this sit for about 5-10 minutes until it becomes frothy and bubbly. This means your yeast is ready to go!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, salt, and 1 tablespoon of ground cinnamon. Stir them together until they are well mixed.
3. Combine and Form the Dough:
Pour the frothy yeast mixture and vegetable oil into your bowl of dry ingredients. Mix everything together using a spoon or your hands until a firm dough starts forming.
4. Knead the Dough:
Sprinkle some flour on a clean surface and turn out the dough. Knead it for about 8-10 minutes until it feels smooth and elastic. If it’s sticky, add a little more flour as you knead!
5. Let it Rise:
Place your kneaded dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and put it in a warm spot. Let it rise for about 1 to 1.5 hours, or until it has doubled in size.
6. Prepare for Baking:
When the dough has risen, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and sprinkle some cornmeal on top to prevent sticking.
7. Shape the Bagels:
Gently punch down the risen dough to release air. Divide it into 8 equal pieces and shape each piece into a round ball. Then, poke a hole in the center of each ball with your thumb, stretching it to form a ring about 2-3 inches in diameter.
8. Boil the Bagels:
Fill a large pot with water and bring it to a boil. Reduce the heat to a simmer, then carefully drop the bagels in, boiling each side for about 1 minute. This helps give them that classic chewy texture!
9. Drain and Coat:
Use a slotted spoon to remove the boiled bagels and let them drain on a cooling rack for about a minute. Meanwhile, mix the 1/4 cup sugar and 2 teaspoons cinnamon in a shallow bowl.
10. Add the Topping:
While the bagels are still slightly damp, dip or sprinkle them generously with the cinnamon-sugar mixture. Make sure they’re well coated!
11. Bake the Bagels:
Place the coated bagels on your prepared baking sheet and bake for 20-25 minutes, or until they are golden brown and cooked through. Your kitchen will smell heavenly!
12. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack. Enjoy them plain, with butter, cream cheese, or your favorite spread!
Cinnamon bagels are a delightful treat for breakfast or a snack—happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the bagels may be denser. You might want to add a bit more water to the dough to maintain the right consistency, as whole wheat flour absorbs more moisture.
What Should I Do If My Yeast Doesn’t Foam?
If your yeast doesn’t foam after 10 minutes, it may be dead. This could be due to the water being too hot or too cold. Make sure your water is around 110°F (43°C) when activating the yeast, and try using a fresh packet of yeast if needed.
Can I Freeze the Bagels After Baking?
Absolutely! Once the bagels have cooled completely, store them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, just pop them in the toaster or microwave from frozen!
What’s the Best Way to Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them, but this may affect their texture. Reheat them in the oven for a crusty finish or in the microwave for a soft option!
