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
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
Nutrition
- Serving Size: 1 bagel
- Calories: 290
- Sugar: 10 g
- Sodium: 410 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 5 mg
