These cinnamon bagels are a treat for anyone who loves a little sweetness in their breakfast. With a warm cinnamon flavor and a chewy texture, they’re perfect for toasting!
There’s something special about biting into a fresh bagel, especially with a sprinkle of sugar on top. I love enjoying them with cream cheese or just plain. Yum! 😋
Key Ingredients & Substitutions
Bread Flour: This type of flour gives the bagels a chewy texture. You can use all-purpose flour in a pinch, but the texture might not be as authentic.
Ground Cinnamon: A must for flavor! If you want a twist, try adding some nutmeg or cardamom for a unique taste.
Instant Yeast: This is great for quick rises. If you only have active dry yeast, use it, but let it sit with warm water for 5-10 minutes before mixing.
Molasses or Honey: These are optional for the boiling water, but they add a lovely flavor. Brown sugar can be a great alternative if you don’t have either.
Cinnamon Sugar Mix: Easily make your own by mixing equal parts granulated sugar and ground cinnamon. Adjust the ratio to your taste preference!
How Do I Knead the Dough to Perfection?
Kneading is crucial for building the right texture in bagels. Here’s how to do it effectively:
- After mixing the ingredients, turn the dough onto a floured surface.
- Fold the dough in half towards yourself, then push it away using the heel of your hand.
- Rotate the dough a quarter turn and repeat the folding and pushing for about 8-10 minutes.
- If the dough sticks, sprinkle with a little more flour, but aim to keep it slightly tacky for the best bagel texture.
Don’t rush this step; the more you knead, the better the dough will develop!
How to Make Delicious Cinnamon Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour (plus extra for kneading)
- 1 tablespoon ground cinnamon (for dough)
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 ½ cups warm water (about 110°F/43°C)
- 2 tablespoons granulated sugar
- 1 tablespoon molasses or honey (optional, for boiling water)
For the Coating:
- 1/4 cup cinnamon sugar mix (for coating; mix ground cinnamon and granulated sugar)
How Much Time Will You Need?
This recipe will take about 2 to 2 ½ hours in total. You’ll spend about 15 minutes on prep, then let the dough rise for about 1 to 1 ½ hours. Boiling and baking the bagels will take around 30 minutes. In just a little while, you’ll have homemade bagels to enjoy!
Step-by-Step Instructions:
1. Mixing the Ingredients:
Start by grabbing a large mixing bowl. In it, combine the bread flour, 1 tablespoon of ground cinnamon, instant yeast, salt, and granulated sugar. Mixing these dry ingredients well ensures your bagels will have an even flavor throughout!
2. Forming the Dough:
Next, gradually add the warm water to the dry mixture. You can use a wooden spoon or your hands to mix it until a rough dough comes together. Don’t worry if it looks a little messy at first!
3. Kneading the Dough:
Now, turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If your dough feels too sticky, sprinkle on a little extra flour—but keep it slightly tacky for the best texture! When you’re done, shape it into a nice ball.
4. Letting the Dough Rise:
Place the dough in a lightly greased bowl and cover it with a damp towel or some plastic wrap. Let it rise in a warm spot for about 1 to 1 ½ hours, or until it has doubled in size. This step is crucial for making your bagels fluffy!
5. Shaping the Bagels:
Once the dough has risen, gently punch it down to release the air. Now divide the dough into 8 equal pieces. Roll each piece into a smooth ball and use your finger to poke a hole in the center. Gently stretch the hole to about 2 inches in diameter to form your bagel shape.
6. Resting the Bagels:
Place the shaped bagels on a parchment-lined baking sheet. Cover them and let them rest for about 15 minutes while you prepare to boil them. This will help them keep their shape!
7. Prepping for Boiling:
As the bagels rest, go ahead and preheat your oven to 425°F (220°C). Also, bring a large pot of water to a boil. If you want added flavor, stir in the molasses or honey, but this step is optional.
8. Boiling the Bagels:
Carefully add the bagels to the boiling water in batches. Boil each side for about 1 minute. Use a slotted spoon to carefully remove them and let them drain a little on a wire rack.
9. Coating with Cinnamon Sugar:
While the bagels are still slightly wet from boiling, roll each one generously in the cinnamon sugar mixture until fully coated. This is where they get their sweet, lovely crust!
10. Baking the Bagels:
Arrange the coated bagels back on the parchment-lined baking sheet. Now it’s time to bake them! Pop them into your preheated oven and let them bake for 20-25 minutes or until they’re golden brown and cooked through.
11. Cooling and Serving:
Once they’re done baking, remove the bagels from the oven and allow them to cool on a wire rack. They’re best enjoyed warm with cream cheese, butter, or your favorite spread. Enjoy your delicious homemade cinnamon bagels!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour, but keep in mind that the texture will be denser. You may need to adjust the amount of water slightly, as whole wheat flour absorbs more liquid.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it could be because your yeast is old or your water was too hot, killing the yeast. Make sure to test your yeast for freshness by mixing it with warm water and a little sugar; if it bubbles, it’s good to use!
How Long Can I Store Leftover Bagels?
Store your leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, place them in the freezer for up to 3 months. Just toast them straight from the freezer or let them thaw at room temperature before enjoying!
Can I Add Other Flavors or Ingredients to the Dough?
Absolutely! You can mix in ingredients like raisins, nuts, or even chocolate chips for a tasty twist. Just make sure that any additions don’t exceed 1 cup, so the dough maintains the right consistency.
