If you’re looking for a breakfast that straddles the line between cozy indulgence and artisan craft, these Sourdough Cinnamon Crunch Bagels are an absolute game-changer. Imagine the deep, tangy flavor of sourdough, a swirl of cinnamon warmth, and a joyous finale of crunchy cinnamon cereal on top. Every bite is a celebration—a toasty crust giving way to a perfectly chewy crumb, crowned by that irresistible sweet crunch. Whether you’re a seasoned bagel baker or trying your hand at it for the first time, this recipe will have you swooning at your own kitchen table. Let’s get into the delicious details, because once you try these Sourdough Cinnamon Crunch Bagels, your morning routine may never be the same!
Ingredients You’ll Need
One of the best parts about making Sourdough Cinnamon Crunch Bagels is how a handful of simple, familiar ingredients unite to craft something unforgettable. Each ingredient has its role—building dough strength, enhancing flavor, adding that signature crunch, or giving the bagels their supple, chewy bite.
- Active sourdough starter (1 cup): Your wild, bubbly starter brings tang and a complex depth you just can’t get with commercial yeast.
- Warm water (1 1/4 cups): Warms up your dough and encourages starter activity for a robust rise.
- Honey (3 tablespoons, divided): Sweetens the dough gently and helps create a glossy crust during boiling.
- Bread flour (4 cups): The higher protein content ensures wonderfully chewy bagels.
- Salt (1 1/2 teaspoons): Enhances flavor and strengthens the dough’s structure.
- Ground cinnamon (2 teaspoons): Adds a comforting, aromatic note that’s essential for that cinnamon swirl character.
- Brown sugar (1 tablespoon): Boosts flavor depth and sweetness without overpowering.
- Granulated sugar (1 tablespoon): Balances all the warm spice and tang with a bit more sweetness.
- Vanilla extract (1 teaspoon): Provides a warm, rounding note underlining the cinnamon magic.
- Crushed cinnamon cereal (1/2 cup): That iconic Cinnamon Toast Crunch gives a playful, crispy finish and a nostalgic hit.
- Melted butter (1 tablespoon, for brushing): Ensures a decadent, golden top that helps cereal pieces stick.
- Water for boiling (8 cups): Essential for poaching and developing a chewy crust.
- Baking soda (1 tablespoon): Gives these bagels their signature deep, bakery color and exterior chew.
How to Make Sourdough Cinnamon Crunch Bagels
Step 1: Mix the Wet Ingredients
Start your Sourdough Cinnamon Crunch Bagels by whisking together the active starter, warm water, and two tablespoons of honey in a large mixing bowl. This little moment is where science meets magic—the honey gently feeds your starter while the water creates the perfect cozy environment for your dough to thrive.
Step 2: Build the Dough
Add in the bread flour, salt, cinnamon, brown sugar, and vanilla extract. Mix until a shaggy dough forms. Now, it’s time to knead! You can use a stand mixer or get your hands in there for 8 to 10 minutes until everything becomes smooth, supple, and elastic. You’re building the backbone of your bagel here—the better the knead, the better your chew.
Step 3: Bulk Fermentation
Cover your bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 4 to 6 hours, or until doubled. This slow, leisurely rise coaxed out by your wild sourdough starter is where that signature flavor develops. Don’t rush it—good things are happening!
Step 4: Shape the Bagels
Once your dough has puffed up, gently turn it out onto a lightly floured surface. Divide into 8 equal pieces, shape each into a ball, then poke a hole in the center and gently stretch to form classic bagel rings. Set them on a parchment-lined baking sheet, cover with a damp towel, and let them rest for another 30 minutes. This brief nap lets the gluten relax and makes the next steps easier.
Step 5: Boil for That Signature Chew
Preheat your oven to 425°F (220°C). In a large pot, bring 8 cups of water to a lively boil, then stir in the baking soda and remaining tablespoon of honey. Working in batches, carefully drop your shaped bagels into the boiling water and simmer each one for 30 to 45 seconds per side. This step gives your Sourdough Cinnamon Crunch Bagels their glossy sheen and iconic chewy exterior.
Step 6: Top and Bake
After boiling, let each bagel drain for a moment, then brush the tops with melted butter. Press the buttered tops into a plate of crushed cinnamon cereal—this crunchy, nostalgic topping is what makes these bagels stand out. Return the bagels to your lined baking sheet and bake for 20 to 25 minutes, until golden brown with a crisp, crackly crust. The aroma alone will make your kitchen feel like a top-tier bakery!
Step 7: Cool and Enjoy
Let your beautiful Sourdough Cinnamon Crunch Bagels cool slightly before diving in. This helps the interior finish setting, and you’ll get those perfect slices if you decide to toast or serve with spreads.
How to Serve Sourdough Cinnamon Crunch Bagels
Garnishes
The bagels are undeniably fantastic on their own, but a drizzle of simple vanilla glaze or a pat of soft, salted butter transforms each bite into pure decadence. You can also dust a bit more cinnamon sugar or top with extra crushed cereal for an extra hit of sweetness and crunch. It’s fun to let everyone customize their own!
Side Dishes
Sourdough Cinnamon Crunch Bagels sing alongside creamy sides like Greek yogurt, fresh fruit, or a velvety latte. For those who want a heartier breakfast, try pairing with fluffy scrambled eggs or a scoop of cottage cheese topped with berries. Every bagel has its soulmate, whether you’re leaning into sweet, savory, or somewhere in between.
Creative Ways to Present
For a brunch party, slice your bagels and arrange them in a breadbasket with a colorful array of spreads—think whipped cream cheese, nut butter, or a maple-vanilla yogurt dip. Making a breakfast sandwich? Fill your Sourdough Cinnamon Crunch Bagel with bacon, egg, and a slice of sharp cheddar for a sweet-and-salty masterpiece. Or go bold and turn them into dessert by making “bagel bread pudding” or mini ice cream sandwiches!
Make Ahead and Storage
Storing Leftovers
Keep your bagels at peak freshness by storing them in an airtight container at room temperature for up to two days. If you know you won’t finish them right away, wait to add the cereal topping until just before serving to keep that signature crunch crisp and lively.
Freezing
Sourdough Cinnamon Crunch Bagels freeze beautifully. After cooling completely, wrap them individually in plastic wrap and place in a freezer-safe bag. They’ll taste just as scrumptious for up to three months—just bring them back to room temp or reheat as needed.
Reheating
For that fresh-baked texture, slice your bagel and toast it either in a toaster or in the oven. If reheating from frozen, let it thaw for a few hours or microwave gently before toasting. The aroma will fill your kitchen with all those cinnamon bakery notes once again!
FAQs
Can I use commercial yeast instead of sourdough starter?
If you don’t have a sourdough starter on hand, you can use 2 teaspoons of instant yeast and adjust the first rise time to about 1 to 2 hours. Keep in mind, though, you’ll lose that signature tang and character unique to Sourdough Cinnamon Crunch Bagels.
Can I make the bagels overnight?
Absolutely! After shaping, cover and refrigerate the shaped bagels overnight for a slow, flavorful rise. In the morning, simply boil, top, and bake as directed for a freshly prepared, time-saving treat.
What if I don’t have Cinnamon Toast Crunch cereal?
Feel free to swap in any favorite cinnamon-flavored cereal or even make your own crunchy topping with toasted breadcrumbs, brown sugar, and cinnamon for a homemade twist on the Sourdough Cinnamon Crunch Bagels.
How do I know my dough is properly kneaded?
Your dough is ready once it’s smooth, elastic, and slightly tacky but not sticky. If you give it a gentle windowpane test (stretch a bit between your fingers), it should hold together without tearing swiftly.
Are Sourdough Cinnamon Crunch Bagels healthier than regular bagels?
While these bagels are certainly a treat, the use of sourdough starter means easier digestibility and often less of a blood sugar spike than conventional white bagels, thanks to the wild fermentation. Enjoy them as an irresistible balance of indulgence and tradition!
Final Thoughts
I can’t wait for you to discover all the joy and comfort these Sourdough Cinnamon Crunch Bagels bring to your table. Whether you savor them fresh from the oven or tucked away for a busy weekday, they’re bound to become a family favorite. So gather your ingredients, let your starter bubble, and get ready to bake a little extra magic into your mornings!
Print
Sourdough Cinnamon Crunch Bagels Recipe
- Total Time: 6 hours 55 minutes
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sourdough bagels with a cinnamon crunch topping. These homemade bagels are perfect for a special breakfast treat.
Ingredients
Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 1 1/4 cups warm water
- 3 tablespoons honey (divided)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup crushed cinnamon cereal (such as Cinnamon Toast Crunch)
- 1 tablespoon melted butter (for brushing)
- 8 cups water
- 1 tablespoon baking soda
Boiling:
Instructions
- Mix the Dough: Combine sourdough starter, warm water, and 2 tablespoons of honey. Add flour, salt, cinnamon, brown sugar, and vanilla. Knead until smooth.
- Rise: Let the dough rise for 4–6 hours until doubled.
- Shape Bagels: Divide dough, shape into balls, then form into bagel shapes.
- Boil: Boil in water with baking soda and honey for 30–45 seconds per side.
- Bake: Brush with butter, coat in crushed cereal, then bake until golden.
Notes
- Drizzle with vanilla glaze for extra sweetness.
- Prepare ahead and refrigerate for a slower rise overnight.
- Prep Time: 30 minutes (plus 4–6 hours rise time)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 265
- Sugar: 9g
- Sodium: 360mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
