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Cinnamon Crunch Bagels Recipe

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These Cinnamon Crunch Bagels are a delicious homemade treat combining a soft, chewy texture with a sweet cinnamon sugar swirl and crunchy topping. Perfect for breakfast or a snack, they feature a classic boiled-then-baked method to achieve the traditional bagel chewiness with a delightful cinnamon twist throughout the dough and sprinkled sugar topping.

Ingredients

Dough Ingredients

  • 1 tablespoon instant yeast
  • 2 cups all purpose flour (or substitute bread flour)
  • 2 cups white whole wheat flour (or substitute all purpose or bread flour)
  • 3 tablespoons vital wheat gluten (optional; omit if using bread flour)
  • 1 tablespoon cream of tartar
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 1/2 cups water

Cinnamon Sugar Swirl

  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon

Boiling Water Bath

  • 4 cups water
  • 2 tablespoons brown sugar

Topping

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3 teaspoons ground cinnamon

Instructions

  1. Combine Cinnamon Sugar Swirl: In a small bowl, mix together the granulated sugar and ground cinnamon, then set aside for later use in kneading the dough.
  2. Mix Dry Ingredients: In a large mixing bowl, combine instant yeast, all purpose flour, white whole wheat flour, vital wheat gluten (if using), cream of tartar, brown sugar, and salt. Stir these to blend evenly.
  3. Add Water and Stir: Heat 1 1/2 cups water to 100-125°F as per yeast instructions. Add warm water to dry ingredients, stirring just until the flour is moistened.
  4. Knead Dough: Using a stand mixer fitted with a dough hook, knead on medium-low speed for 10 minutes, or knead by hand on a floured surface for 10-15 minutes until the dough is stiff, smooth, and holds its shape.
  5. Incorporate Cinnamon Sugar Swirl: Sprinkle your work surface generously with the prepared cinnamon sugar mixture. Knead the dough a few turns on this sugar to create a cinnamon swirl throughout the dough.
  6. First Rise: Lightly grease a mixing bowl, place the dough inside, cover, and let rise for 1 to 1 1/2 hours until the dough is noticeably puffy, but not necessarily doubled.
  7. Divide and Rest: Divide the dough into 8 equal portions and shape each into a smooth round ball. Place on a greased cookie sheet, cover lightly with plastic wrap sprayed with cooking spray, and let rest for 30 minutes.
  8. Preheat and Prepare Water Bath: Preheat oven to 425°F. In a deep, wide pot, bring 4 cups water and 2 tablespoons brown sugar to a gentle boil. Lightly grease a large baking sheet or line with parchment paper.
  9. Shape Bagels: Poke a hole through the center of each dough ball using your index finger, then twirl to stretch the hole to about 2 inches in diameter. The finished bagels will be about 4 inches wide. Transfer shaped bagels to the prepared baking sheet.
  10. Boil Bagels: Working in batches, place bagels carefully into the simmering water. Boil for 2 minutes on the first side, flip, then boil for 1 additional minute on the other side. Remove with a slotted spoon and return to the baking sheet.
  11. Apply Topping: Combine white sugar, brown sugar, and ground cinnamon in a small bowl. Sprinkle the topping evenly over each boiled bagel.
  12. Bake: Bake bagels in the preheated oven for 20 to 25 minutes until golden brown and cooked through.
  13. Cool: Transfer baked bagels to a wire rack and allow them to cool completely before serving.

Notes

  • Vital wheat gluten is optional but adds softness and chewiness; omit if using bread flour.
  • Heating water properly is crucial for yeast activation and proper dough consistency.
  • Boiling bagels before baking creates the classic dense and chewy texture.
  • Use a slotted spoon to carefully handle bagels during boiling to avoid damage.
  • Resting the dough balls after shaping helps with final texture and rise.
  • You can substitute white whole wheat flour with more all-purpose or bread flour for a lighter texture.

Find it online: https://yumntasty.com/cinnamon-crunch-bagels-recipe/