If there’s one breakfast treat that feels like a warm hug in every bite, it’s the beloved bagel—especially when it’s infused with the cozy spice of cinnamon and made with a tangy sourdough twist. This Sourdough Cinnamon Crunch Bagels Recipe is not just any bagel recipe; it’s a delightful mashup of chewy, fluffy sourdough dough and a sweet, crunchy cinnamon topping that adds texture and depth like no other. Perfect for mornings when you want to savor something homemade, comforting, and a little bit special, these bagels combine slow fermentation with that irresistible crunch. Let me walk you through how to bring these beauties from kitchen to plate!
Ingredients You’ll Need
Getting the ingredients right is half the magic in this recipe. Each one plays a crucial role in achieving the perfect bagel: the sourdough starter gives a tangy undertone and natural leavening, cinnamon adds warm spice, and the crunchy topping provides that unforgettable texture that makes these bagels shine.
- 1 cup active sourdough starter (fed and bubbly): Acts as the natural yeast, providing flavor and lift to the dough.
- 1¼ cups warm water: Hydrates the flour and activates the starter for the perfect dough consistency.
- 1 tablespoon honey: Adds a touch of sweetness to balance the sourness and help with browning.
- 4 cups bread flour: Provides needed gluten structure for that classic chewy bagel bite.
- 1 teaspoon ground cinnamon: Infuses the dough with a subtle hint of spice, enhancing the cinnamon crunch topping.
- 1½ teaspoons salt: Enhances all the flavors in the dough and tightens gluten for great texture.
- For the cinnamon crunch topping:
- ½ cup brown sugar: Brings rich sweetness and moisture to the crunchy topping.
- 1 tablespoon ground cinnamon: Packs a powerful cinnamon punch in the topping layer.
- 2 tablespoons butter (softened): Helps bind the topping ingredients and adds richness.
- ¼ cup crushed cornflakes or turbinado sugar: Creates the signature crunch and visual appeal on top.
- For boiling:
- 1 tablespoon baking soda: Essential for boiling the bagels to get that shiny, chewy crust.
How to Make Sourdough Cinnamon Crunch Bagels Recipe
Step 1: Prepare the Dough
Start by combining your fed and bubbly sourdough starter, warm water, and honey in a large bowl or the bowl of your stand mixer. This mixture is your dough’s life force—it activates the natural yeast and begins building flavor. Next, add the bread flour, cinnamon, and salt, mixing until it all comes together into a shaggy dough. Knead this dough vigorously for 8 to 10 minutes until it’s silky, smooth, and elastic. Don’t rush this part! That kneading makes a huge difference in the texture. Cover the bowl and let the dough rise at room temperature for 8 to 12 hours, or overnight, until it’s doubled in size and smelling tangy and inviting.
Step 2: Shape the Bagels
Once your dough has beautifully risen, gently turn it out onto a floured surface. Divide it into 8 equal pieces—the perfect size for a hearty breakfast bagel. Shape each piece into a ball, then poke a hole through the center and gently stretch it to form the classic bagel shape. Be careful to keep the hole large enough since it will shrink during resting and baking. Cover your bagels and allow them to rest for about 30 minutes; this lets the dough relax so it bakes evenly and puffs up nicely.
Step 3: Boil the Bagels
No true bagel is complete without a quick boil, and this step is key for getting that signature shiny, chewy crust. Preheat your oven to 425°F while you bring a large pot of water to a rolling boil. Add the baking soda to the water—this alkaline bath helps develop a beautiful crust color and chewiness. Boil each bagel for 30 seconds on each side. Don’t crowd the pot; do this in batches if needed. After boiling, transfer the bagels to a parchment-lined baking sheet, ready for their crunchy cinnamon topping.
Step 4: Add the Cinnamon Crunch Topping
While your bagels are swimming in their soda bath, whip up the crunchy cinnamon topping by mixing brown sugar, ground cinnamon, softened butter, and crushed cornflakes or turbinado sugar. This mixture adds sweetness, spice, and a glorious crispy texture on top. Gently press the topping onto each boiled bagel—this extra love on top is what truly elevates this bagel experience into something memorable.
Step 5: Bake to Perfection
Pop the topped bagels into your preheated oven and bake for 20 to 22 minutes. The smell alone will make your kitchen feel cozy and heavenly. When the bagels are golden brown and the topping crisps up nice and crunchy, they’re done. Transfer to a wire rack to cool slightly before indulging. Trust me—this patience pays off in every crunchy, chewy bite!
How to Serve Sourdough Cinnamon Crunch Bagels Recipe
Garnishes
The Sourdough Cinnamon Crunch Bagels Recipe shines on its own, but a little fresh cream cheese or cinnamon butter can elevate them to pure breakfast bliss. Spread a generous layer while the bagels are still slightly warm for melty goodness that complements the crunchy topping perfectly. Fresh fruit preserves or a drizzle of honey also pair beautifully to enhance the cinnamon’s natural sweetness.
Side Dishes
Pair these bagels with a hot cup of coffee or chai tea for a cozy morning combo. If you want to round out your breakfast, a bowl of fresh berries, Greek yogurt, or even scrambled eggs on the side balances sweet and savory beautifully. The complex texture and flavor of these bagels make them versatile enough to enjoy with many breakfast classics.
Creative Ways to Present
For a crowd-pleasing brunch, slice the bagels and create mini cinnamon crunch bagel sandwiches filled with mascarpone and sliced apples or pears. You can also toast slices lightly and crumble over oatmeal or yogurt bowls for a delightful crunch boost. The sweetness and texture make this recipe wonderfully adaptable to any breakfast or snack scenario.
Make Ahead and Storage
Storing Leftovers
After enjoying fresh bagels, store any leftovers in an airtight container at room temperature for up to 2 days. To keep them soft yet chewy, avoid refrigerating as that can dry out the bread. A paper bag inside a container can help balance moisture without losing crunch in the topping.
Freezing
This Sourdough Cinnamon Crunch Bagels Recipe is freezer-friendly! Wrap individual bagels tightly in plastic wrap and place in a freezer bag for up to 3 months. Freezing preserves the flavor and texture well, so you can enjoy fresh-tasting bagels any time you need a quick treat.
Reheating
To bring your bagels back to fresh-from-the-oven perfection, toast them lightly or warm them in a preheated 350°F oven for 5 to 7 minutes. This refreshes the crunch topping and softens the crumb inside, making it feel like you just baked them yourself. Avoid microwaving as it tends to make bagels tough.
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour gives bagels that ideal chewiness due to higher gluten content, you can substitute all-purpose flour in a pinch. Just expect a slightly softer bagel texture, but still delicious!
What if my sourdough starter isn’t very active?
Make sure your starter is bubbly and has been fed within 4 to 6 hours before starting the recipe. If it’s sluggish, give it more feedings or extra time to reach peak activity for best rise and flavor.
Can I skip the cinnamon topping?
You can, but you’d be missing out on the signature crunch and sweet spice that makes this recipe special. If you want a simpler bagel, bake without the topping and enjoy a classic sourdough bagel flavor.
How do I get the perfect bagel shape?
After shaping the dough balls, poke a hole with your finger and gently stretch the hole out to about 2 to 3 inches in diameter. The hole shrinks during resting and baking, so bigger is better for that iconic bagel look.
Can I add raisins or nuts to the dough?
Absolutely! Adding mix-ins like raisins or chopped nuts will work nicely with this cinnamon bagel recipe. Fold them into the dough after the initial mixing to distribute evenly.
Final Thoughts
This Sourdough Cinnamon Crunch Bagels Recipe has quickly become one of my favorite ways to start the day because it combines the wholesome, tangy goodness of sourdough with a delightful crunch and sweet cinnamon flavor that feels simply indulgent. If you’re ready to elevate your breakfast game with something homemade and heartfelt, give these bagels a try—you’ll be hooked from the very first bite and eager to share this joyous recipe with friends and family.
Print
Sourdough Cinnamon Crunch Bagels Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 13 hours
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Cinnamon Crunch Bagels combine the tangy depth of naturally fermented sourdough with a sweet and crunchy cinnamon topping. Perfect for a cozy breakfast or brunch, these homemade bagels boast a chewy texture from the overnight rise and a delightful sweet crunch from the brown sugar and cornflake topping.
Ingredients
Bagel Dough
- 1 cup active sourdough starter (fed and bubbly)
- 1¼ cups warm water
- 1 tablespoon honey
- 4 cups bread flour
- 1 teaspoon ground cinnamon
- 1½ teaspoons salt
Cinnamon Crunch Topping
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter (softened)
- ¼ cup crushed cornflakes or turbinado sugar (for crunch)
For Boiling
- 1 tablespoon baking soda
Instructions
- Prepare the Dough: In a large bowl or stand mixer, combine the active sourdough starter, warm water, and honey. Stir in the bread flour, ground cinnamon, and salt until a rough dough forms.
- Knead the Dough: Knead the dough for 8 to 10 minutes until it becomes smooth and elastic. This can be done by hand on a floured surface or using a stand mixer with a dough hook.
- First Rise: Cover the dough with a clean towel or plastic wrap and let it rise at room temperature for 8 to 12 hours, or overnight, until it has doubled in size and is bubbly.
- Shape Bagels: Turn the risen dough onto a floured surface and divide it into 8 equal pieces. Shape each piece into a smooth ball. Poke a hole in the center of each ball with your finger and gently stretch to form a classic bagel shape.
- Rest Bagels: Place the shaped bagels on a floured surface or parchment-lined tray, cover them, and let them rest for 30 minutes to relax the dough and allow a slight rise.
- Preheat Oven and Boil Water: Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil and add 1 tablespoon of baking soda to it. The baking soda will help give the bagels their signature chewy crust.
- Boil Bagels: Boil each bagel in the simmering water for 30 seconds on each side. Use a slotted spoon to carefully transfer them from the water to a parchment-lined baking sheet.
- Make Cinnamon Crunch Topping: In a small bowl, mix together brown sugar, ground cinnamon, softened butter, and crushed cornflakes or turbinado sugar until combined. This mixture will create the sweet and crunchy topping.
- Apply Topping: Gently press the cinnamon crunch topping onto the tops of each boiled bagel, ensuring it adheres well.
- Bake Bagels: Place the baking sheet in the preheated oven and bake the bagels for 20 to 22 minutes, or until golden brown and the topping appears crunchy and caramelized.
- Cool and Serve: Remove the bagels from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy fresh for best flavor and texture.
Notes
- For extra crunch, sprinkle additional turbinado sugar on top of the cinnamon crunch topping just before baking.
- These bagels are best enjoyed fresh but can be frozen and toasted later to restore crispness.
- Try spreading with cream cheese or cinnamon butter for a delightful sweet breakfast treat.
