These cinnamon bagels are a warm delight, perfect for breakfast or a snack! With a sprinkle of sweet cinnamon sugar on top, they are soft, chewy, and oh-so-delicious.
Making them at home means the whole house smells amazing! I love to enjoy mine fresh out of the oven, maybe with a little cream cheese. They always disappear fast!
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for making the bagels rise. If you’re out of active dry yeast, you can substitute it with instant yeast. Just use the same amount, but you don’t need to proof it in warm water first.
Bread Flour: Stick to bread flour for the best texture since it has a higher protein content. If you don’t have any, all-purpose flour can work in a pinch but will yield a slightly different texture.
Cinnamon: Ground cinnamon is key for the unique flavor here. If you want to mix it up, you could try adding nutmeg or a dash of cardamom for an extra spice twist.
Sugar: Besides sweetening, granulated sugar helps with browning. If looking for a healthier option, you could use coconut sugar or even honey, just remember it might change the texture a bit.
Melted Butter: This adds richness to the dough. If you prefer a dairy-free version, you can use olive oil or even coconut oil instead.
How Do You Knead Dough Properly?
Kneading dough is key to developing gluten, which gives the bagels their chewy texture. Here’s how to knead effectively:
- Lightly flour your work surface to prevent sticking.
- Push the dough away from you with the heel of your hand.
- Fold it over, give it a quarter turn, and continue pushing. Repeat this for about 8-10 minutes.
- If the dough sticks, sprinkle a bit more flour, but be careful not to add too much.
When it’s ready, the dough should be smooth and elastic, not sticky. This ensures your bagels will have the right texture once baked!
How to Make Delicious Cinnamon Bagels!
Ingredients You’ll Need:
For the Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 3 1/2 cups bread flour (plus extra for kneading)
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons melted butter (optional, for dough)
For Boiling:
- 2 quarts water
- 2 tablespoons sugar
- 1 tablespoon baking soda
For Topping:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, along with 1.5 hours for the first rise. You’ll spend a few more minutes shaping and boiling the bagels, followed by 20-25 minutes baking time. In total, plan for around 2 to 2.5 hours, including cooling time before serving.
Step-by-Step Instructions:
1. Activate the Yeast:
Start by taking a small bowl and dissolve the active dry yeast in warm water. Allow it to sit for about 5-10 minutes until it gets frothy. This means your yeast is alive and ready to help the bagels rise!
2. Make the Dough:
In a large mixing bowl, combine the bread flour, ground cinnamon, sugar, and salt. Once mixed, pour in the yeast mixture and the melted butter if you’re using it. Stir everything together until you form a dough.
3. Knead the Dough:
Turn the dough onto a floured surface and knead for about 8-10 minutes. You want the dough to become smooth and elastic. If it feels sticky, sprinkle a little more flour as needed.
4. First Rise:
Once kneading is done, place the dough in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Bagels:
After the dough has risen, punch it down to release any air. Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center using your finger and gently stretch it to form a ring about 3-4 inches in diameter.
6. Second Rise:
Place your shaped bagels on a parchment-lined baking sheet and cover them loosely. Allow them to rise for another 20-30 minutes. This will ensure they are fluffy!
7. Preheat Oven and Boil Water:
While the bagels are rising, preheat your oven to 425°F (220°C). In a large pot, bring 2 quarts of water to a boil, then add in the sugar and baking soda. This boiling step is key for that classic bagel texture!
8. Boil the Bagels:
Carefully drop the bagels into the boiling water, cooking 2-3 at a time. Boil them for 1-2 minutes on each side. Once done, use a slotted spoon to remove them and place them back on the baking sheet.
9. Add Cinnamon Sugar Topping:
In a shallow bowl, mix together the 1/2 cup of sugar and 2 teaspoons of cinnamon. While the bagels are still damp, roll or sprinkle each one generously with this mixture for a delicious topping!
10. Bake:
Place the bagels in your preheated oven and bake them for about 20-25 minutes, or until they are golden brown and have a crisp exterior.
11. Cool:
After baking, carefully remove the bagels from the oven and let them cool on a wire rack before serving. This will help them maintain their texture!
Enjoy your homemade cinnamon bagels warm or toasted with your favorite spread! They’re perfect for breakfast or a tasty snack!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can! If using instant yeast, you can mix it directly with the dry ingredients without activating it in warm water first. The same amount will work just fine.
What Should I Do If the Dough is Too Sticky?
If your dough is too sticky while kneading, sprinkle a little more flour gradually until it is manageable. Just be careful not to add too much, as that can make the bagels tough.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough ahead of time and let it rise in the fridge for up to 24 hours. Just bring it back to room temperature before shaping and boiling the bagels.
How to Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. To keep them longer, you can freeze them. Just thaw in the fridge or toast directly from frozen when ready to eat!