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Cinnamon Sugar Bagels Recipe

Cinnamon Sugar Bagels Recipe
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★★★★★

4.9 from 16 reviews

These Cinnamon Sugar Bagels are soft, chewy, and bursting with a sweet cinnamon sugar topping. Made from scratch with an overnight proofing process, these homemade bagels offer a delightful balance of rich molasses flavor and warm cinnamon sweetness. Perfect for breakfast or a snack, they’re golden brown with a shiny crust and generously coated in a buttery cinnamon sugar blend.

Ingredients

Scale

For Bagel Dough

  • 2 cups plus 2 tablespoons lukewarm water (110°F or 43°C)
  • 1 tablespoon plus several tablespoons for boiling molasses
  • 2 teaspoons active dry yeast
  • 7 cups bread flour
  • 2 teaspoons Morton kosher salt
  • Cornmeal (for dusting)

For Cinnamon Sugar Topping

  • 1/2 cup firmly packed dark brown sugar
  • 6 tablespoons bread flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter (melted)
  • 3 teaspoons ground cinnamon
  • 1 large egg

Instructions

  1. Activate Yeast: In a small bowl, combine warm water (110°F/43°C), 1 tablespoon molasses, and active dry yeast. Whisk until dissolved and let it sit for about 5 minutes until the mixture becomes foamy on top, indicating the yeast is active.
  2. Mix Dough: In a stand mixer bowl, whisk together bread flour and kosher salt. Using the dough hook attachment, add the yeast mixture to the flour on low speed until a shaggy dough forms. Scrape the sides, then increase to medium speed to incorporate more flour. Increase to medium-high speed and knead the dough for 10 minutes until it’s flexible, bouncy, and stretchy with visible gluten strands.
  3. First Rise: Shape the dough into a tight ball and place it in a clean bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until doubled in size, approximately 60–90 minutes.
  4. Prepare Baking Sheets: While dough rises, generously dust two baking sheets with cornmeal and set aside.
  5. Divide and Shape: Punch down the risen dough to release gas. On a clean, un-floured surface, divide the dough into 4-ounce (113 gram) pieces using a bench scraper or knife. Roll each piece into a ball, then use both thumbs to create a hole in the center, stretching it to form a 4-inch (10 cm) diameter ring without flattening excessively.
  6. Second Proof: Place shaped bagels about 2 inches (5 cm) apart on the cornmeal-dusted sheets and cover tightly with plastic wrap to prevent air exposure. Refrigerate overnight for 12–18 hours for the dough to proof slowly.
  7. Preheat Oven: Place pizza stones on the upper and lower thirds of the oven and preheat to 450°F (230°C), allowing at least 30 minutes for stones and oven to fully heat.
  8. Make Cinnamon Sugar Topping & Egg Wash: In a small bowl, whisk dark brown sugar, bread flour, melted butter, granulated sugar, and cinnamon until combined. In another bowl, whisk the egg with 1 tablespoon (14 grams) water to create an egg wash.
  9. Boil Bagels: Fill a large pot or Dutch oven halfway with water and bring to a rolling boil. Add molasses tablespoon by tablespoon until water is dark brown. Remove bagels from fridge; gently place as many as fit comfortably into boiling water. Boil each side for 30 seconds, then remove with a slotted spoon to a wire rack.
  10. Top Bagels: Immediately brush boiled bagels with egg wash and generously sprinkle about 1 tablespoon (15 ml) of the cinnamon sugar topping on each bagel. Repeat for all bagels.
  11. Bake: Carefully transfer cornmeal from baking sheets onto the hot pizza stones to prevent sticking. Place bagels about 2 inches (5 cm) apart on the stones. Bake for 15–19 minutes, rotating halfway through, until bagels are golden brown and shiny. Monitor closely to avoid over-browning.
  12. Cool: Remove bagels from oven and cool completely on a wire rack before serving.

Notes

  • If you don’t have a stand mixer, knead the dough by hand on a floured surface for 15-20 minutes until smooth and elastic.
  • Room temperature and humidity affect rising times; adjust proofing as necessary.
  • Boiling bagels in molasses water adds a subtle sweetness and helps develop a shiny crust.
  • Cornmeal on baking sheets prevents sticking and adds a slight crunch to the bottoms.
  • Use pizza stones for even heat distribution and a crisp crust; if unavailable, use baking sheets but increase baking time slightly.
  • Store bagels in airtight containers; they are best eaten fresh but can be frozen and toasted later.

Nutrition

Keywords: cinnamon sugar bagels, homemade bagels, breakfast bagels, sweet bagels, molasses bagels, cinnamon bagels

Find it online: https://yumwithmia.com/cinnamon-sugar-bagels-recipe/