If you’re searching for a breakfast that’s part bakery treat, part homemade comfort, these Sourdough Cinnamon Crunch Bagels are about to become your new morning obsession. Imagine a soft, chewy bagel with the tang of sourdough, a swirl of fragrant cinnamon in every bite, and a crackly, sweet topping that shatters delightfully with every mouthful. These bagels turn any day into a special occasion, whether you’re savoring them warm from the oven or toasting leftovers for a quick pick-me-up. It’s the best of cozy and crave-worthy, all in one beautiful, cinnamon-scented package.

Sourdough Cinnamon Crunch Bagels Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple pantry staples can create something so extraordinary. Each ingredient in these Sourdough Cinnamon Crunch Bagels brings its own magic, contributing to the signature taste, irresistible texture, and that signature golden color.

Active sourdough starter: The heart and soul of these bagels, lending tangy flavor and gorgeous rise.
Warm water: Helps activate the starter and brings the dough together smoothly.
Bread flour: Gives the bagels their classic chewy bite and sturdy structure.
Sugar: Adds a touch of sweetness to the dough for balance.
Salt: Essential for enhancing flavor and strengthening the dough.
Ground cinnamon: Woven into both the dough and the topping for that irresistible aroma and warmth.
Water for boiling: The key to achieving that shiny, classic bagel crust.
Honey or brown sugar (for boiling): Adds subtle sweetness and a gorgeous golden finish.
Granulated sugar (for topping): The base of the crunchy cinnamon coating.
Unsalted butter (melted): Helps the cinnamon sugar topping cling and adds rich flavor.

How to Make Sourdough Cinnamon Crunch Bagels

Step 1: Mix and Knead the Dough

In a large mixing bowl, combine your active sourdough starter, warm water, bread flour, sugar, salt, and ground cinnamon. Mix until everything comes together into a shaggy dough, then turn it out onto a lightly floured surface. Knead for 8 to 10 minutes, letting your hands work their magic until the dough is smooth and elastic. This step ensures your bagels bake up perfectly chewy, with just the right amount of spring.

Step 2: First Rise

Transfer the kneaded dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise at room temperature for 4 to 6 hours. You’re waiting for the dough to double in size, which means those wild sourdough yeasts are working hard to create flavor and lift.

Step 3: Shape the Bagels

Once your dough has risen, punch it down to release any big air bubbles. Divide it into 8 equal pieces—don’t worry about perfection here, rustic is beautiful! Roll each piece into a ball, then poke your finger through the center and gently stretch to form a classic bagel shape. Place them on a parchment-lined baking sheet.

Step 4: Overnight Rest

Cover your shaped bagels and let them rest in the refrigerator overnight. This slow, cold fermentation deepens the flavor and makes the next day’s bagel-making even easier. Plus, you’ll love waking up knowing fresh Sourdough Cinnamon Crunch Bagels are just a few steps away.

Step 5: Boil the Bagels

Preheat your oven to 425°F (220°C). In a large pot, bring 8 cups of water and 2 tablespoons of honey or brown sugar to a boil. Boil the bagels in batches, giving each one a 1-minute bath on each side. This essential step gives your bagels their signature chewy crust and helps the cinnamon crunch topping stick.

Step 6: Add the Cinnamon Crunch Topping

In a small bowl, mix together granulated sugar and ground cinnamon. Brush each boiled bagel with melted butter, then generously sprinkle with the cinnamon sugar mixture. This is the secret to that irresistible, bakery-style crunch!

Step 7: Bake to Perfection

Slide your topped bagels into the preheated oven and bake for 20 to 22 minutes, until golden brown and crisp. Let them cool just enough to handle—if you can wait that long—before digging into your homemade Sourdough Cinnamon Crunch Bagels.

How to Serve Sourdough Cinnamon Crunch Bagels

Garnishes

A pat of salted butter melting into the nooks and crannies, a swipe of tangy cream cheese, or a sprinkle of crushed cinnamon cereal on top (before baking!) all make these bagels feel extra special. For a pretty finish, a light dusting of powdered sugar just before serving makes them look bakery-worthy.

Side Dishes

Pair your Sourdough Cinnamon Crunch Bagels with a fresh fruit salad, a yogurt parfait, or a steaming mug of chai or coffee. The sweet-spiced flavors play beautifully with creamy, tart, or juicy sides, making breakfast or brunch feel complete and satisfying.

Creative Ways to Present

Try slicing your bagels and using them for decadent French toast, or making breakfast sandwiches with whipped ricotta and sliced strawberries. For brunch gatherings, stack them high on a platter with a variety of spreads—think honey butter, cinnamon cream cheese, or even a chocolate hazelnut spread—for a build-your-own bagel bar that will have everyone swooning.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Sourdough Cinnamon Crunch Bagels in an airtight container at room temperature for up to three days. They’ll stay soft and flavorful, though that top crunch is always best on day one.

Freezing

To freeze, let the bagels cool completely, then stash them in a freezer-safe bag or container. They’ll stay fresh for up to two months. Just remember to separate them with a sheet of parchment or wax paper to prevent sticking.

Reheating

For the best texture, thaw frozen bagels overnight in the fridge or for an hour at room temp, then pop them in a toaster oven or bake at 350°F until warmed through. This brings back their signature crunch and makes them taste bakery-fresh.

FAQs

Can I make Sourdough Cinnamon Crunch Bagels without an active sourdough starter?

For the classic tang and chewy texture, a bubbly, active sourdough starter is essential. If you don’t have one, you can use a commercial yeast recipe, but the flavor won’t be quite the same.

What’s the secret to getting that crunchy cinnamon topping?

Brushing the boiled bagels with melted butter before sprinkling on the cinnamon sugar ensures the topping sticks and caramelizes perfectly in the oven. For even more crunch, add a sprinkle of crushed cinnamon cereal before baking.

Can I make these bagels ahead of time?

Absolutely! The overnight fridge rest is part of the recipe, and you can even boil and top the bagels, then refrigerate or freeze them unbaked. Pop them in the oven straight from the fridge (adding an extra minute or two to bake time) for fresh bagels anytime.

Can I use whole wheat flour instead of bread flour?

You can swap up to half the bread flour for whole wheat if you love a heartier flavor, but using all whole wheat will make the bagels denser and less chewy. Bread flour gives the best classic texture.

How do I know when my bagels are fully baked?

Your Sourdough Cinnamon Crunch Bagels should be a deep golden brown and feel firm to the touch. If you tap the bottom, they should sound hollow—just like classic bakery bagels!

Final Thoughts

If you’ve never baked bagels before, there’s no better place to start than with these Sourdough Cinnamon Crunch Bagels. The process is simple, the results are stunning, and each bite is pure joy. Gather your ingredients, invite a friend, and treat yourself to a batch—homemade mornings have never tasted so good!

Sourdough Cinnamon Crunch Bagels Recipe

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4.5 from 20 reviews

Author: admin
Total Time: 55 minutes active time (plus rising and chilling)
Yield: 8 bagels 1x
Diet: Vegetarian

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Description

These Sourdough Cinnamon Crunch Bagels combine the tangy depth of a sourdough starter with a sweet cinnamon sugar topping that adds a delightful crunch. Perfect for breakfast or brunch, this recipe yields soft and chewy bagels with a golden, crisp crust coated in a buttery cinnamon sugar blend.

Ingredients

Scale

For the Bagels:

1 cup active sourdough starter
1 1/4 cups warm water
4 cups bread flour
2 tablespoons sugar
2 teaspoons salt
2 teaspoons ground cinnamon

For Boiling:

8 cups water
2 tablespoons honey or brown sugar

For the Cinnamon Crunch Topping:

1/2 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

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Instructions

Prepare the Dough: In a large mixing bowl, combine the sourdough starter, warm water, bread flour, sugar, salt, and ground cinnamon. Mix together until a dough forms.
Knead the Dough: Knead the dough on a lightly floured surface for 8 to 10 minutes until it becomes smooth and elastic. This developing gluten will ensure a chewy texture.
First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise at room temperature for 4 to 6 hours or until it has doubled in size. This slow fermentation enriches flavor.
Shape the Bagels: Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your finger, gently stretching to form the classic bagel shape.
Chill Overnight: Place the shaped bagels on a parchment-lined baking sheet, cover, and refrigerate overnight. This resting period develops flavor and texture.
Preheat the Oven: The next day, preheat your oven to 425°F (220°C) to prepare for baking.
Boil the Bagels: In a large pot, bring 8 cups of water and 2 tablespoons of honey or brown sugar to a boil. Boil the bagels in batches for 1 minute per side to set their shape and create a shiny crust.
Prepare the Topping: In a small bowl, mix the granulated sugar and cinnamon. Brush each boiled bagel with melted butter, then generously sprinkle with the cinnamon sugar mixture for a sweet crunch.
Bake: Transfer the bagels back to the baking sheet and bake for 20 to 22 minutes until golden brown and crisp on the outside.
Cool and Serve: Allow bagels to cool slightly before serving to let the flavors set and the texture stabilize.

Notes

For an extra crunch, sprinkle crushed cinnamon cereal on top of the bagels before baking.
Store cooled bagels in an airtight container for up to 3 days.
Bagels can be frozen for longer storage; thaw and toast when ready to enjoy.

Prep Time: 30 minutes (plus 4-6 hours rising and overnight refrigeration)
Cook Time: 25 minutes
Category: Breakfast
Method: Baking and Boiling
Cuisine: American