These cinnamon bagels are fluffy and sweet, with a warm, spicy aroma that fills your kitchen. A little twist on a classic, they are easy to make and perfect for breakfast!
There’s just something about the combination of doughy goodness and cinnamon that makes mornings feel special! I love to slather mine with cream cheese for an extra treat. 😋
Ingredients & Substitutions
Bread Flour: This is key for chewy bagels. If you can’t find bread flour, all-purpose flour can work, but the texture won’t be as chewy. I’ve made them with both, and they still taste great!
Instant Yeast: Instant yeast is perfect since it doesn’t need proofing. If you only have active dry yeast, that’s fine too; just proof it in warm water first. Don’t worry, the bagels will still turn out delicious!
Ground Cinnamon: The main flavor here! You could swap with pumpkin pie spice if you’re feeling adventurous. I love adding a touch more cinnamon for a stronger taste.
Granulated Sugar: This helps the yeast work better and adds sweetness. You can use honey or maple syrup as alternatives, but reduce the liquid slightly to match the sugar’s volume.
Brown Sugar: Optional, but it gives an extra hint of caramel flavor. If you don’t have it, just skip it or use a bit more granulated sugar.
How Do I Shape Bagels Properly?
Shaping bagels may seem tricky, but with a little practice, you’ll get the hang of it! Be gentle to keep the airy texture. Here’s how:
- After the dough has risen and you punch it down, divide it into 8 equal pieces.
- Shape each piece into a tight ball and let them rest for a few minutes.
- To create the hole, poke your finger through the center of the ball, stretching it gently until it’s about 2 inches wide.
- Don’t worry if they look a bit uneven; they’ll puff up when boiled and baked!
Being patient during this step really pays off with the final look and texture. Enjoy your cinnamon bagels!
How to Make Cinnamon Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour (plus extra for dusting)
- 2 tsp instant yeast
- 1 ½ cups warm water (around 110°F / 43°C)
- 2 tbsp granulated sugar
- 1 ½ tsp salt
- 2 tbsp ground cinnamon (plus extra for coating)
For the Coating:
- 2 tbsp brown sugar (optional, for sweetness in coating)
- 1 tsp ground nutmeg (optional, for extra spice in coating)
For Dusting and Boiling:
- Cornmeal or additional flour for dusting the baking sheet
- 1 tbsp baking soda (for boiling water)
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time and then about 1 hour for the dough to rise. After shaping and boiling, you’ll have around 25 minutes of baking time. In total, you should set aside about 2 hours from start to finish before enjoying your delicious bagels!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix the warm water and granulated sugar until the sugar dissolves completely. Now, sprinkle the instant yeast over the water and let it sit for about 5–10 minutes until it becomes foamy. This means your yeast is active and ready to go!
2. Mix the Ingredients:
Add the bread flour, salt, and 2 tablespoons of ground cinnamon to the yeast mixture. Stir everything together until you have a rough dough. Don’t worry if it looks a little shaggy at first; that’s totally normal!
3. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 8–10 minutes. Keep going until it feels smooth and stretchy. This step is important for developing the bagels’ chewy texture!
4. Let the Dough Rise:
Place the kneaded dough into a lightly oiled bowl. Cover it with a damp cloth or some plastic wrap and let it rise in a warm spot for about 1 hour, or until it has doubled in size. You can use your oven with the light on as a nice warm place!
5. 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, then use your finger to poke a hole through the center. Gently stretch the hole to about 2 inches wide, forming the classic bagel shape!
6. Let Them Rest:
Place the shaped bagels onto a baking sheet that’s lightly dusted with cornmeal or flour. Cover them and let them rest for 10–15 minutes while you prepare the next steps.
7. Prepare the Cinnamon Coating:
In a shallow dish, mix together some extra ground cinnamon, sugar, and nutmeg (if using). This will be the delicious coating for your bagels!
8. Boil the Bagels:
Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Carefully add each bagel to the boiling water and let them cook for about 1 minute on each side. Once done, remove them and place them on a clean towel to drain.
9. Coat the Bagels:
While the bagels are still damp from the boiling, roll or sprinkle them generously in the cinnamon-sugar-nutmeg mixture to coat all sides. This will give them that lovely sweet flavor!
10. Bake the Bagels:
Line a baking sheet with parchment paper and place the coated bagels on it. Bake in your preheated oven for 20–25 minutes, or until they are golden brown and cooked all the way through.
11. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack before slicing. Enjoy your homemade cinnamon bagels fresh, or toasted with butter, cream cheese, or your favorite spread!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour, but keep in mind that the texture might be denser. You may also want to add a little more water to help achieve the right dough consistency.
How Can I Make These Bagels Vegan?
To make these bagels vegan, simply ensure that the sugar used is vegan-friendly, as some sugars are processed with animal products. Everything else in the recipe is already plant-based!
Can I Freeze the Bagels After Baking?
Absolutely! Once cooled, you can wrap each bagel tightly in plastic wrap and then place them in a freezer bag. They should be good for about 2-3 months. To reheat, just pop them in the toaster or oven straight from the freezer!
What’s the Best Way to Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate or freeze them to maintain freshness!
