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Sourdough Cinnamon Crunch Bagels Recipe

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4.2 from 35 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the bagels after boiling.
  7. 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.
  8. 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.
  9. Bake: Bake the bagels in the preheated oven for 20-22 minutes or until they are golden brown and crisp on the outside.
  10. 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

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Find it online: https://restaurantrecipesbook.com/sourdough-cinnamon-crunch-bagels-recipe-3/