These cinnamon bagels are warm, chewy, and packed with sweet cinnamon goodness! Perfect for breakfast or a snack, they make your mornings feel extra special.
Making them is a fun way to fill your kitchen with yummy scents. I love to toast mine and slather on some cream cheese—so delicious!
Key Ingredients & Substitutions
Bread Flour: This flour gives bagels their chewy texture. If you don’t have it, you can use all-purpose flour, but the texture won’t be quite the same. I often find that bread flour creates a nicer crust.
Cinnamon: The star of the show! For extra flavor, try using fresh ground cinnamon if you can find it. If cinnamon isn’t your thing, nutmeg can add a cozy warmth too.
Granulated Sugar: This helps with fermentation and browning. If you’re looking to reduce sugar, you can cut it down by half or use a sugar substitute like honey or agave syrup in small amounts.
Active Dry Yeast: Essential for rising! If you have instant yeast, you can use that instead—just mix it right in with the dry ingredients without activating it first.
Honey or Malt Syrup: These sweeteners help enhance the bagel’s flavor during boiling. If you don’t have them, brown sugar can work well too. It’s great to have alternatives!
How Do I Get My Bagels to Rise Perfectly?
The dough rising properly is key for fluffy bagels. Make sure your yeast mixture is bubbly and frothy; it shows that the yeast is active. If your kitchen is cool, consider putting the dough in a warm spot. I often let mine rise in the oven (turned off) with the light on for warmth.
- Use a large, lightly oiled bowl to prevent sticking.
- Cover the dough well to keep moisture in—this helps it rise better.
- Time your rise—look for the dough to double in size, which usually takes about an hour.
How to Make Delicious Cinnamon Bagels
Ingredients You’ll Need:
For The Dough:
- 4 cups bread flour (plus extra for dusting)
- 1 tablespoon ground cinnamon (plus extra for topping)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 tablespoon vegetable oil
For Boiling:
- 1 tablespoon honey or malt syrup
For Coating:
- Ground cinnamon and a little sugar mixed (for sprinkling)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep, plus about 1 hour for the dough to rise. After that, you’ll need about 30 minutes to shape, boil, and bake the bagels. So, overall, you’re looking at around 2 hours to have your fresh, homemade cinnamon bagels ready to enjoy!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes foamy. This means your yeast is active and ready to go!
2. Prepare the Dry Ingredients:
In a large mixing bowl, combine the bread flour, 1 tablespoon of ground cinnamon, the remaining sugar, and salt. Mix these dry ingredients together so they are evenly distributed.
3. Combine Wet and Dry Ingredients:
Add the yeast mixture and vegetable oil to the dry ingredients. Stir until a rough dough forms. Don’t be shy; get in there with your hands if needed!
4. Knead the Dough:
Turn the dough out onto a floured surface. Knead it for about 8-10 minutes until it feels smooth and elastic. If the dough sticks to your hands, sprinkle a little more flour to help with that.
5. Let the Dough Rise:
Place the kneaded dough in a lightly oiled bowl. Cover it with a clean towel or plastic wrap, and set it in a warm place. Let the dough rise for about 1 hour or until it has doubled in size. Patience makes perfect bagels!
6. Shape the Bagels:
After the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball and then poke a hole through the center with your finger. Gently stretch the hole to create the bagel shape.
7. Let the Bagels Rest:
Place the shaped bagels on a baking sheet lined with parchment paper. Let them rest for 15-20 minutes to puff up a bit before boiling.
8. Boil the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add the honey or malt syrup. Carefully boil the bagels, 2-3 at a time, for about 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
9. Sprinkle with Cinnamon Sugar:
While the bagels are still damp from boiling, generously sprinkle each one with the cinnamon-sugar mixture. This gives them that extra delicious topping!
10. Bake the Bagels:
Place the baking sheet in the oven and bake the bagels for 20-25 minutes or until they are golden brown. You’ll know they’re ready by the lovely smell filling your kitchen!
11. Cool and Serve:
Remove the bagels from the oven and let them cool on a wire rack before serving. Enjoy your warm, soft, cinnamon-scented treats!
Now, you’re all set to enjoy the delightful, chewy texture of your homemade cinnamon bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the bagels may not have the same chewy texture. Bread flour has a higher protein content which contributes to that classic bagel bite.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them! Just wrap individually in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Make This Recipe Vegan?
Absolutely! Replace the honey with maple syrup or agave syrup for boiling, and use a plant-based oil. The rest of the ingredients are vegan-friendly!
What If My Dough Isn’t Rising?
If your dough isn’t rising, check that your yeast is fresh and active. Warm water should be around 110°F (43°C); too hot can kill the yeast. If it still doesn’t rise, try moving it to a warmer spot in your kitchen.