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Cinnamon-Sugar Crunch Bagels Recipe

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4 from 15 reviews

These Cinnamon-Sugar Crunch Bagels feature a perfectly chewy interior with a sweet and crunchy cinnamon-sugar topping. Made using a preferment followed by a kneaded dough enriched with vanilla and cinnamon, these bagels are boiled before baking to achieve their classic texture. Finished with a buttery, cinnamon-spiced crunch, they provide a delightful breakfast treat or snack for any time of the day.

Ingredients

Preferment Ingredients

  • 1 cup (120g) King Arthur Unbleached Bread Flour
  • 1/8 teaspoon table salt
  • 1/16 teaspoon instant yeast
  • 1/3 cup (75g) water, cool

Dough Ingredients

  • All the preferment
  • 3/4 cup (170g) water, warm
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 tablespoon (13g) light brown sugar, packed
  • 3/4 teaspoon instant yeast
  • 1 1/4 teaspoons table salt
  • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
  • 1/4 teaspoon ground cinnamon, Vietnamese cinnamon preferred
  • 1/4 cup (35g) King Arthur Cinnamon Sweet Bits, optional

Topping Ingredients

  • 2 tablespoons (27g) light brown sugar, packed
  • 1 tablespoon granulated sugar
  • 1 tablespoon coarse sparkling sugar or turbinado sugar
  • 2 tablespoons (15g) King Arthur Unbleached Bread Flour
  • 3/4 teaspoon ground cinnamon, Vietnamese cinnamon preferred
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 tablespoon (14g) butter, melted

Boiling Water Bath

  • 8 cups (1808g) water
  • 2 tablespoons (42g) honey

Glaze

  • 1 large egg, beaten with 1 tablespoon water (egg wash)

Optional Toppings

  • King Arthur Cinnamon Sweet Bits
  • Coarse sparkling sugar

Instructions

  1. Make the preferment: In a large bowl or stand mixer bowl, combine the preferment ingredients to form a shaggy, stiff dough. Knead gently by hand for about one minute until fully combined. Cover and let rest at room temperature for 4 to 14 hours until it expands and becomes bubbly.
  2. Prepare the dough: Add the warm water, vanilla extract, light brown sugar, instant yeast, salt, bread flour, and ground cinnamon to the bowl with the preferment. Mix until the dough comes together, then knead by hand for up to 15 minutes or 8-10 minutes with a stand mixer until elastic and supple.
  3. Add Cinnamon Sweet Bits: Incorporate the cinnamon sweet bits during the final 2 minutes of kneading to evenly distribute throughout the dough.
  4. First rise: Place the dough in a lightly greased bowl, cover, and let it rest for 2 to 2 1/2 hours until doubled in size.
  5. Divide and pre-shape: Turn the dough onto a clean surface, gently deflate it, and divide into 6 equal pieces (approximately 120g each). Fold edges into the center of each piece and pinch to seal, setting each aside.
  6. Shape balls: Roll each pre-shaped piece seam-side down on an unfloured surface in a circular motion to form tight balls with smooth surfaces, adding minimal flour only if dough is excessively sticky. Place shaped balls on a lightly floured surface and cover for 10 to 15 minutes.
  7. Prepare baking sheet: Line a baking sheet with parchment paper and lightly grease it or sprinkle with cornmeal, semolina, or farina to prevent sticking.
  8. Shape bagels: Using your finger, poke a hole through the center of each dough ball and gently widen to 2-3 inches diameter rings. Place shaped bagels onto the prepared baking sheet, cover with a reusable cover or lightly greased plastic wrap, and let rest for about 30 minutes until slightly puffy.
  9. Preheat oven: Preheat your oven to 450°F (232°C).
  10. Make the topping: In a small bowl, whisk together light brown sugar, granulated sugar, coarse sparkling sugar, flour, and cinnamon. Add vanilla extract and melted butter, stirring until the mixture resembles wet sand.
  11. Boil the bagels: In a large, wide pot, combine water and honey, bringing to a boil. Add bagels two or three at a time to prevent crowding. Boil each side for 60 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
  12. Apply egg wash and toppings: Brush each boiled bagel with the egg wash. Sprinkle the cinnamon-sugar topping evenly over all bagels, pressing gently to adhere. Optionally, sprinkle with additional Cinnamon Sweet Bits or coarse sparkling sugar for extra crunch.
  13. Bake: Bake bagels for 18 to 22 minutes, rotating the pan halfway through to promote even browning. If the topping darkens too quickly, tent loosely with aluminum foil to prevent burning.
  14. Cool: Remove bagels from the oven and transfer to a wire rack to cool completely before serving.
  15. Storage: Consume bagels the same day for best quality. Store leftovers in a paper bag for up to 2 days. Avoid freezing as the sugary topping may become sticky. Refresh by toasting or warming loosely wrapped in foil at 350°F until heated through.

Notes

  • The preferment can be rested anywhere from 4 to 14 hours depending on your schedule; longer times develop more flavor.
  • Use Vietnamese cinnamon for the best aromatic flavor in both dough and topping.
  • Keep boil water depth at least 1 1/4 inches to allow bagels to float and boil evenly.
  • For a tight, chewy bagel crust, avoid adding too much flour during shaping; the dough should stick slightly to create surface tension.
  • If topping darkens too fast in oven, tent bagels loosely with foil to prevent burning.
  • Bagels are best enjoyed fresh; the sugar topping becomes sticky when frozen and thawed.
  • For extra sweetness and texture, add more Cinnamon Sweet Bits or sparkling sugar after applying the egg wash.

Find it online: https://miracooking.com/cinnamon-sugar-crunch-bagels-recipe-2/