These Cinnamon Sugar Crunch Bagels are a tasty treat that combines the chewy goodness of bagels with a sweet cinnamon sugar topping. Perfect for breakfast or a quick snack!
I love to toast mine until they’re golden, then slather on some cream cheese. It’s a cozy way to start my day. Who can resist that crunchy topping? 😋
Key Ingredients & Substitutions
Bread Flour: This type of flour gives the bagels their chewy texture. If you don’t have bread flour, you can use all-purpose flour, but the bagels may be slightly less chewy.
Granulated Sugar: This sweetener helps with the bagel’s flavor and browning. You can substitute it with coconut sugar or honey if you’re looking for a healthier option; however, be aware that using honey may alter the texture slightly.
Instant Yeast: Instant yeast is easy and quick because it doesn’t require proofing. If you only have active dry yeast, you can use it too; just activate it in warm water first before adding to the dry ingredients.
Cinnamon: For the coating, ground cinnamon is key for that warm flavor. If you want to mix it up, you can try pumpkin pie spice or nutmeg for a different twist!
Cornflakes: Crushed cornflakes add crunch. If gluten-free is a priority, look for gluten-free cereals or nuts for a good substitute. I also love using crushed Rice Chex for a unique flavor.
How Do I Get My Bagels to Have the Perfect Chewy Texture?
The chewy and delicious texture mainly comes from the boiling step. Boiling the bagels before baking creates a crunchy crust and helps them rise correctly. Here’s how to get it right:
- Bring water to a rolling boil before adding the bagels. This ensures that they cook quickly.
- Add the brown sugar to the boiling water. This enhances the crust and gives it a nice flavor.
- Boil the bagels for 30-45 seconds on each side. Ensure they float to the top, which means they’re cooking correctly.
After boiling, make sure to drain them well before coating. This helps the butter and cinnamon sugar mix stick perfectly!
How to Make Cinnamon Sugar Crunch Bagels
Ingredients You’ll Need:
For The Bagels:
- 3 1/2 cups bread flour
- 1 tablespoon granulated sugar
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 1/4 cups warm water (about 110°F / 43°C)
For Boiling:
- 2 quarts water
- 2 tablespoons brown sugar
For Cinnamon Sugar Crunch Coating:
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup crushed cornflakes or crispy crunchy cereal
For Assembly:
- 2 tablespoons melted butter
How Much Time Will You Need?
This recipe will require about 15 minutes of active prep time, 1 hour for the first rise, 20-30 minutes for the second rise, and then about 20-25 minutes for baking. In total, you’re looking at around 2 hours from start to finish, but the wait is totally worth it for those delicious, crunchy bagels!
Step-by-Step Instructions:
1. Make the Bagel Dough:
Start by mixing the bread flour, granulated sugar, instant yeast, and salt in a large mixing bowl. Gradually pour in the warm water, mixing until a rough dough forms. Then, transfer the dough to a lightly floured surface and knead it for 8-10 minutes until it’s smooth and elastic—this will give your bagels that perfect chewy texture!
2. First Rise:
Next, place your dough in a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until the dough has doubled in size. This is when the magic happens!
3. Shape Bagels:
Once the dough has risen, punch it down gently to release the air. Divide the dough into 6 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger. Gently stretch the ball to create a bagel shape with a hole about 1.5 inches wide.
4. Second Rise:
Place your shaped bagels on a parchment-lined baking sheet, cover them, and let them rise again for about 20-30 minutes. This second rise helps achieve that light and fluffy texture inside.
5. Prepare Cinnamon Sugar Crunch Coating:
While the bagels are rising, mix together the granulated sugar, ground cinnamon, and crushed cornflakes (or your crunchy cereal of choice) in a shallow bowl. This will give the bagels their delicious, sweet coating.
6. Boil Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring the 2 quarts of water and the brown sugar to a boil. Carefully drop each bagel into the boiling water, boiling them for about 30-45 seconds on each side. Remove them with a slotted spoon and let them drain briefly on a rack.
7. Butter and Coat:
Brush each boiled bagel generously with melted butter. Right after, roll or sprinkle the cinnamon sugar crunch coating all over the bagel, pressing gently so it sticks well. This step is where the magic crunch happens!
8. Bake:
Place your coated bagels back on the parchment-lined baking sheet. Bake them in your preheated oven for 20-25 minutes, or until they’re golden brown and crunchy on the outside. You’ll love the delightful aroma filling your kitchen!
9. Cool and Serve:
Finally, let the bagels cool on a wire rack before serving them. Enjoy the wonderful crunch and sweet cinnamon sugar flavor! Perfect for breakfast or a tasty snack!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the texture of the bagels may be less chewy. For best results, stick with bread flour if you have it on hand!
How Do I Make My Bagels Crispier?
To achieve an extra crispy crust, you can bake the bagels for a few extra minutes. Just keep an eye on them to ensure they don’t get too dark!
What If I Don’t Have Instant Yeast?
If you only have active dry yeast, that works too! Just dissolve it in warm water first and let it sit for about 5-10 minutes until it gets frothy before mixing it with the dry ingredients.
Can I Freeze the Bagels?
Absolutely! Once the bagels are completely cool, you can freeze them in a resealable bag for up to 3 months. To enjoy, simply thaw at room temperature and toast for the best texture!