If you have a love for that perfect combination of chewy texture, rich tang, and a sweet, crunchy topping, then you are going to adore this Sourdough Cinnamon Crunch Bagels Recipe. These bagels take the classic, hearty allure of sourdough and elevate it with a delightfully spiced, sugary crust that crackles with every bite. From the tangy depth of the starter to the warm embrace of cinnamon and brown sugar, these bagels are a celebration of flavor and texture that any bread lover will cherish. Whether you’re baking for breakfast or a special brunch, this recipe promises a show-stopping addition to your baking repertoire.
Ingredients You’ll Need
This recipe shines because of its straightforward, pantry-friendly ingredients, each playing a crucial role in crafting bagels that are chewy on the inside with a satisfyingly sweet crunch on top. From the hearty bread flour to the magic of cinnamon sugar and the natural lift from the sourdough starter, every component is essential to get that authentic taste and texture you crave.
- 1 cup active sourdough starter: Provides natural yeast and tangy flavor essential for the bagel’s structure and taste.
- 1 1/4 cups warm water: Activates the starter and hydrates the dough for a soft, elastic texture.
- 2 tbsp honey: Adds a mild sweetness and aids in browning during baking.
- 4 cups bread flour: The backbone of the dough, giving bagels their signature chewiness thanks to its high gluten content.
- 1 1/2 tsp salt: Enhances flavor and controls yeast activity for a balanced rise.
- 1/2 cup brown sugar: Key in creating that luscious cinnamon crunch topping with richness and depth.
- 1 tbsp cinnamon: Infuses warming spice that perfectly complements the sourdough’s tang.
- 1/4 cup melted butter: Adds a glossy finish and helps the cinnamon sugar stick beautifully to the bagels.
- 1 tbsp baking soda: Used in the boiling water to give the bagels their classic chewy crust and to help develop color during baking.
How to Make Sourdough Cinnamon Crunch Bagels Recipe
Step 1: Combine Ingredients and Form Dough
Start by mixing your active sourdough starter with warm water and honey in a large bowl, which jumpstarts the fermentation and sweetness. Then, add the bread flour and salt, stirring until a sticky dough forms. This initial mix is key for building the bagel’s chewy texture and developing flavor from the starter.
Step 2: Knead Until Smooth and Elastic
Turn your sticky dough onto a clean surface and knead it for about 8-10 minutes. You want to work that dough until it’s smooth and elastic – this develops the gluten network which gives bagels their iconic chew. Cover the dough and let it rest for 30 minutes to relax the gluten.
Step 3: Stretch, Fold, and Repeat
Perform a series of stretch-and-folds to strengthen the dough’s structure. Stretch the dough gently and fold it over itself, then rest for 30 minutes. Repeat this cycle twice more, totaling about 90 minutes. This method improves the dough’s rise and chewiness without aggressive kneading.
Step 4: Overnight Rise
After the final fold, cover the bowl tightly and leave the dough to rise slowly overnight (8-12 hours) in a cool spot. This extended fermentation allows the sourdough flavor to develop deeply while keeping the texture perfect for bagels.
Step 5: Shape Your Bagels
Next, divide the risen dough into eight equal portions. Roll each into a tight ball and then poke a hole through the center, gently stretching it to form the classic bagel shape. Let the shaped bagels rest uncovered for 30 minutes, allowing the surface to dry slightly for better boiling results.
Step 6: Preheat Your Oven
Set your oven to 425 degrees Fahrenheit (218 degrees Celsius) so it’s hot and ready when you’re done boiling the bagels, ensuring a perfect bake.
Step 7: Boil Bagels with Baking Soda
Bring a large pot of water to a boil and add the baking soda. Boil each bagel for one minute on each side. This step is crucial to create that shiny, chewy crust unique to bagels and sets the stage for the crunchy topping.
Step 8: Add the Cinnamon Sugar Topping
After boiling, brush each bagel generously with melted butter, then sprinkle the cinnamon and brown sugar mixture on top. The butter acts as glue and melts into the sugar, forming that indulgent crunchy crust once baked.
Step 9: Bake to Golden Perfection
Place your prepared bagels on a baking sheet and bake for 20-22 minutes until they are gorgeously golden and the cinnamon sugar topping is crisp. Baking at high heat locks in moisture and creates that perfect crust.
Step 10: Cool and Enjoy!
Allow the bagels to cool slightly on a wire rack before digging in. This prevents burning your mouth and helps the flavors settle beautifully.
How to Serve Sourdough Cinnamon Crunch Bagels Recipe
Garnishes
These bagels are incredible on their own, but you can elevate them with toppings like a swirl of cream cheese, a drizzle of honey, or even a smear of almond butter. Fresh fruit or a sprinkle of toasted nuts add an exciting texture and flavor contrast.
Side Dishes
Serve these bagels alongside fresh fruit salads, yogurt parfaits, or a hearty bowl of soup for a balanced and delightful brunch. Their cinnamon crunch pairs especially well with maple syrup-infused sides and warm coffee or chai.
Creative Ways to Present
Try slicing and toasting the bagels, layering with smoked salmon, avocado, and fresh herbs for a savory twist. Or transform them into mini breakfast sandwiches filled with eggs and cheese. They also make delightful French toast when sliced thick and dipped in custard.
Make Ahead and Storage
Storing Leftovers
Store leftover bagels tightly wrapped in plastic wrap or a resealable bag at room temperature for up to 2 days. This keeps them soft and prevents them from drying out while the cinnamon crunch remains inviting.
Freezing
For longer storage, freeze the bagels individually wrapped for up to 3 months. Thaw at room temperature or toast directly from the freezer for a fresh-baked taste any time you desire.
Reheating
Reheat your bagels by toasting them lightly or warming in a 350°F oven for 5-7 minutes. Brushing a little butter before reheating enhances the flavor and helps refresh the crunchy topping.
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour is preferred for its higher gluten content that creates a chewy bagel, you can use all-purpose flour, but expect a slightly softer texture that might not have the same classic chewiness.
Is it necessary to boil the bagels before baking?
Yes, boiling the bagels briefly in water with baking soda is an essential step that gives bagels their characteristic chewy crust and glossy finish. Skipping this step will result in more bread-like rolls rather than authentic bagels.
How do I know if my sourdough starter is active?
An active sourdough starter will be bubbly and have a pleasant tangy aroma. It should double in size within 4-6 hours of feeding to ensure it has enough yeast and bacteria to leaven your dough properly.
Can I add raisins or nuts to this recipe?
Absolutely! Adding raisins or chopped nuts can add delightful texture and sweetness, but fold them gently into the dough during the final stretch-and-fold phase to avoid overworking your dough.
What can I do if I don’t have time for the overnight rise?
If you’re short on time, you can let the dough rise for about 3-4 hours at room temperature until doubled, but the flavor will be less developed and the texture not quite as chewy as with the slow fermentation.
Final Thoughts
This Sourdough Cinnamon Crunch Bagels Recipe is truly a joy to make and even more delightful to eat. From the deep, tangy flavor of the sourdough to the irresistible cinnamon sugar topping, it’s a recipe that brings warmth and happiness to your kitchen and table. Don’t hesitate to give this recipe a try—your mornings will thank you, and so will your friends and family!
Print
Sourdough Cinnamon Crunch Bagels Recipe
- Total Time: Approximately 10-12 hours including fermentation
- Yield: 8 bagels 1x
Description
These Sourdough Cinnamon Crunch Bagels combine the tangy depth of a natural sourdough starter with the sweet warmth of cinnamon sugar. Boiled briefly for that classic chewy bagel texture and baked until golden and crisp, they make a delightful breakfast or snack option with a unique twist of cinnamon crunch.
Ingredients
Dough
- 1 cup active sourdough starter
- 1 1/4 cups warm water
- 2 tbsp honey
- 4 cups bread flour
- 1 1/2 tsp salt
Topping
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 cup melted butter
Boiling Solution
- 1 tbsp baking soda
Instructions
- Mix Dough: In a large bowl, combine the active sourdough starter, warm water, and honey until well blended. Add the bread flour and salt, stirring to form a sticky dough.
- Knead the Dough: Knead the dough for 8-10 minutes on a floured surface or in a mixer until the dough is smooth and elastic. Cover the dough with a clean towel and let it rest for 30 minutes.
- Stretch and Fold: Perform a stretch and fold of the dough, then cover and let rest for 30 minutes. Repeat this stretch and fold process one more time, totaling 90 minutes of folding and resting to develop the gluten further.
- Bulk Fermentation: After the final fold, cover the dough and allow it to rise overnight in the refrigerator or at room temperature for 8-12 hours until it has fully fermented and risen.
- Shape Bagels: The next day, divide the dough into 8 equal pieces. Shape each piece into a smooth ball, then poke a hole through the center and stretch it to form classic bagel rings. Allow the shaped bagels to rest at room temperature for 30 minutes to relax the dough.
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the bagels after boiling.
- Boil Bagels: Bring a large pot of water to a boil and add the baking soda. Boil each bagel for 1 minute on each side; this step gives the bagels their distinctive chewy crust.
- Add Toppings: Remove the boiled bagels and place them on a baking sheet. Brush each bagel generously with melted butter, then sprinkle a mix of brown sugar and cinnamon evenly over the tops for a sweet, crunchy finish.
- Bake: Bake the bagels in the preheated oven for 20-22 minutes or until they are golden brown and crisp on the outside.
- Cool and Serve: Let the bagels cool slightly on a wire rack before serving to allow the crust to set and the flavors to meld.
Notes
- Using an active sourdough starter is key to good fermentation and flavor development.
- If you prefer a less sweet bagel, adjust the brown sugar topping to taste.
- Boiling the bagels with baking soda is essential for achieving their traditional chewy crust and texture.
- You can store leftover bagels in an airtight container for up to 2 days or freeze for longer storage.
- For an extra crunch, toast bagels lightly before serving.
- Prep Time: 20 minutes active prep, plus 9-12 hours fermentation and resting time
- Cook Time: 25 minutes (boiling plus baking combined)
- Category: Breakfast
- Method: Baking
- Cuisine: American
