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
Scale
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.