Cinnamon Crunch Sourdough Bagels Recipe (2024)

This cinnamon crunch sourdough bagels recipe is just what you need when you are wanting to make something just a little bit more special and festive for breakfast or brunch! You and your friends or family are in for a treat with these sweet and crunchy sourdough bagels!

Cinnamon Crunch Sourdough Bagels Recipe (1)

In our home, we value eating foods from scratch over buying things that are premade and filled with additives and extra filler ingredients that only bring harm to the body. These extra fillers are added to preserve the shelf life, enhance the flavor, and sometimes even make things more addictive.

Since we try our best to avoid these things, if we want bread or bagels, I love to use my sourdough starter to make the things we enjoy! I have loved learning how to make artisan bread, sandwich bread, pancakes, cinnamon rolls, dinner rolls and more with sourdough. Because these sourdough breads are fermented and rely on wild yeast in our own home and environment, they are much easier to digest and gut healthy.

This cinnamon crunch sourdough bagels recipe is definitely a treat, and not something we have on a regular basis, but it is super fun and delicious for special occasions. And I don’t feel as bad serving them knowing it is made with all whole, organic ingredients with NO harmful additives!

Cinnamon Crunch Sourdough Bagels Recipe (2)

TIPS TO KNOW BEFORE YOU BEGIN:

  • Use a kitchen scale for weighing the bagel dough ingredients – this yields the most accurate and consistent results. The dough will be a bit tougher. This is normal for bagel dough.
  • Feed your sourdough starter at least 6 hours before starting this recipe so it is nice and bubbly when you are ready to begin making the dough.
  • I usually start the dough around 7-8 pm. The dough is ready for shaping/baking in the morning for a delicious, warm breakfast!
  • If you choose to do the cinnamon swirl filling, try to leave about half an inch space at the end of the dough on each side so that when you pinch the dough together, it sticks better. If the filling reaches the ends, the bagel may split apart when boiling/baking in the oven. Still edible, just not a round bagel 🙂

Why do you boil bagels before baking?

Boiling the bagel dough in water mixed with baking soda and sugar helps to seal the dough. This is what gives it that crusty outer layer. Do not skip this step! It is easy and quick, and gives the bagel that perfect outer texture.

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HOW TO MAKE THIS CINNAMON CRUNCH SOURDOUGH BAGELS RECIPE

Tools you may need:

Weigh ingredients and Mix the dough for the sourdough bagels recipe

Using a kitchen scale, weigh your ingredients and add sourdough starter, water, and honey to a stand mixing bowl and whisk until combined. I just place the stand mixing bowl on the scale, tare the weight of it, and then add everything directly to the mixing bowl.

Add flour (unbleached bread or all-purpose will work, I prefer organic) and sea salt to the wet ingredients. Mix slowly in stand mixer using a dough hook until dough comes off the sides of the bowl. If you do not have a stand mixer, simply mix the dough using a dough whisk and your hands. You will need to knead the dough a bit until it is smooth.

Bulk Rise

Cover bowl with plastic wrap or damp kitchen towel. Let the dough sit for 8-12 hours or until it has doubled in size. This may vary based on the temperature in your home.

Once it has doubled, it is time to divide and shape the dough!

Shape & add cinnamon filling

Place the dough out on a clean counter (without flour) and divide it into 8 equal parts. If you want to be exact, you can get your kitchen scale out!

Mix up the cinnamon-brown sugar filling.

Roll each piece of dough out into a rectangle – about 3 x 5 inches. Along the long end, sprinkle about 1/4 tsp of cinnamon sugar mix in a straight line, leaving about 1/2 inch space at either end empty. Roll the dough over the cinnamon sugar mix and repeat with 1/4 tsp cinnamon sugar. Next, roll once more and repeat. Roll over the last time and pinch the dough together so that it is closed and forms a 5 inch long log.

Twist the log and bring the two ends together to form a circle. Pinch the ends together and place on a parchment paper or silicone baking mat lined baking sheet. Repeat for each dough piece.

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Second Rise (1 hour) & prepare Cinnamon Crunch Topping

Cover with lightweight slightly damp tea towel and let the bagels rise a second time, 30 minutes to 1 hour or until the dough is puffy.

When the dough is close to finishing its second rise, preheat the oven to 425℉ and boil water in a large pot with 1 tablespoon of sugar and 1 tablespoon of baking soda.

Mix up the cinnamon crunch topping- in a small bowl, combine the brown sugar, sugar, cinnamon and room temperature butter.

Boil, Top with Cinnamon Crunch and Bake Sourdough Bagels Recipe

Once the water is boiling, use a slotted spoon to gently place 3-4 bagels in the water at a time – depending on the size of your pot. Do not overcrowd. Boil for one minute, flip the bagel, and then boil for another minute. Drain the excess water and place on lined baking pan.

Brush the tops of each bagel with melted butter. Then add the cinnamon crunch topping to each bagel.

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Bake in oven for 20-25 minutes or until top is golden.

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Once the bagels are done cooking, allow to cool on a baking rack for 15-30 minutes. Enjoy while they are warm with butter or cream cheese. Store extra bagels in airtight container or ziplock bag for 3-4 days.

OTHER SOURDOUGH RECIPES TO TRY!

  • Sourdough Orange Cinnamon Rolls
  • Artisan Rustic Sourdough Bread
  • Sourdough Sandwich Bread
  • Pumpkin Spice Sourdough Bagels
  • Sourdough Croissants
  • Sourdough Dinner Rolls

Pin it for Later or Share with a Friend!

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If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram@oursimplegraces

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Cinnamon Crunch Sourdough Bagels Recipe

Yield: 8 Bagels

Prep Time: 35 minutes

Cook Time: 25 minutes

Additional Time: 13 hours

Total Time: 14 hours

This cinnamon crunch sourdough bagels recipe is just what you need when you are wanting to make something just a little bit more special and festive for breakfast or brunch!

Ingredients

Sourdough Bagels

  • 150 grams sourdough starter, active & bubbly - fed in the past 6-8 hours
  • 250 grams filtered water
  • 28 grams honey
  • 500 grams unbleached flour, all-purpose or bread flour
  • 10 grams sea salt
  • 1 Tbs sugar - to add to the boiling water
  • 1 Tbs baking soda - to add to the boiling water

Cinnamon Swirl Filling

  • 2 Tbs brown sugar
  • 1 Tbs cinnamon

Cinnamon Crunch Topping

  • 1/4 C brown sugar
  • 3 Tbs cane sugar
  • 1 1/2 Tbs cinnamon
  • 4 Tbs unsalted butter, room temperature + 1 Tbs for brushing bagels

Instructions

Weigh ingredients and Mix the dough

  1. Using a kitchen scale, weigh your ingredients and add sourdough starter, water, and honey to a stand mixing bowl and whisk until combined. I just place the stand mixing bowl on the scale, tare the weight of it, and then add everything directly to the mixing bowl.
  2. Add flour (unbleached bread or all-purpose will work, I prefer organic) and sea salt to the wet ingredients. Mix slowly in stand mixer using a dough hook until dough comes off the sides of the bowl. If you do not have a stand mixer, simply mix the dough using a dough whisk and your hands. You will need to knead the dough a bit until it is smooth.

Bulk Rise

  1. Cover bowl with plastic wrap or damp kitchen towel. Let the dough sit for 8-12 hours or until it has doubled in size. This time may vary based on the temperature in your home.

Shape & add cinnamon filling

  1. Place the dough out on a clean counter (without flour) and divide it into 8 equal parts. If you want to be exact, you can get your kitchen scale out!
  2. Mix up the cinnamon-brown sugar filling.
  3. Roll each piece of dough out into a rectangle - about 3 x 5 inches. Along the long end, sprinkle about 1/4 tsp of cinnamon sugar mix in a straight line, leaving about 1/2 inch space at either end empty. Roll the dough over the cinnamon sugar mix and repeat with 1/4 tsp cinnamon sugar. Roll once more and repeat previous steps. Roll over the last time and pinch the dough together so that it is closed and forms a 5 inch long log.
  4. Twist the log and bring the two ends together to form a circle. Pinch the ends together and place on a parchment paper or silicone baking mat lined baking sheet. Repeat for each dough piece.

Second Rise (1 hour) & prepare Cinnamon Crunch Topping

  1. Cover with lightweight slightly damp tea towel and let the bagels rise a second time, 30 minutes to 1 hour or until the dough is puffy.
  2. When the dough is close to finishing its second rise, preheat the oven to 425℉ and boil water in a large pot with 1 tablespoon of sugar and 1 tablespoon of baking soda.
  3. Mix up the cinnamon crunch topping- in a small bowl, combine the brown sugar, cane sugar, cinnamon and room temperature butter.

Boil, Top with Cinnamon Crunch and Bake

  1. Once the water is boiling, use a slotted spoon to gently place 3-4 bagels in the water at a time - depending on the size of your pot. Do not overcrowd. Boil for one minute, flip the bagel, and then boil for another minute. Drain the excess water and place on lined baking pan.
  2. Brush the tops of each bagel with melted butter. Then add the cinnamon crunch topping to each bagel.
  3. Bake in oven for 20-25 minutes or until top is golden.
  4. Once the bagels are done cooking, allow to cool on a baking rack for 15-30 minutes. Enjoy while they are warm with butter or cream cheese.

Notes

Store extra bagels in airtight container or ziplock bag for 3-4 days.

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 451Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 973mgCarbohydrates: 87gFiber: 4gSugar: 18gProtein: 10g

Cinnamon Crunch Sourdough Bagels Recipe (2024)

FAQs

Why won't my sourdough bagels rise? ›

Why are my sourdough bagels flat? Flat bagels could be the result of proofing issues. Underproofed dough won't build enough air to puff up as they bake. While over proofed bagels will have an open crumb flatter profile, these are usually still delicious but will not taste like a signature bagel.

Why did my sourdough bagels turn out flat? ›

This is a sign of over proofing, and when this happened, I ended up with flat bagels (see photo above). Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking. To correct this, try to find a warm, — not hot — spot to rise your dough.

When to add inclusions to sourdough bagel? ›

The possibilities are endless 😌 there are usually 2 methods of adding inclusions. During your first set of folds, which is my favorite way, or through a process called lamination. You do this on your last set of folds, before the bulk ferment. Then let the dough rise for its bulk ferment and shape as normal.

Why are my sourdough bagels dense? ›

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.

What happens if sourdough doesn't rise enough? ›

My loaf is very dense and didn't rise.

Most likely when this happens, it's not you - it's your starter. If your loaf is dense, has uneven holes and a gummy texture, most likely there wasn't enough active wild yeast in your starter to make the bread develop and rise during baking.

How do you get the best rise on sourdough? ›

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

How to get bagels to rise more? ›

If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.

What does overproofed sourdough look like? ›

Over-proofed dough has rested too long, causing the yeast to produce too much carbon dioxide, weakening the gluten bonds. The surface of the dough may have a sagging, dimpled appearance rather than a smooth, rounded look. Here's an example of a severely overproofed sourdough bread sandwich loaf: An error occurred.

Can you over knead bagel dough? ›

Dense and Heavy

Despite getting some nice blistering, overworked doughs don't retain gas well and resist expansion, leading to a dense ring with a tight crumb.

Are sourdough bagels good for you? ›

By giving our bagel dough a long and slow fermentation with sourdough starter — we're talking 24-72 hours – wild yeast and bacteria degrade gluten proteins, breaks down complex starches (goodbye FODMAPs) and transforms grains into an easy-to-digest, nutritious staple food that supports a healthy gut microbiome.

What do you eat with sourdough bagel? ›

These New York-Style Blueberry Sourdough Bagels have a beautiful firm crisp crust, sweet blueberries bursting inside, with a chewy inside. I love enjoying them with whipped honey and cream cheese, but crispy bacon and burrata are also super delicious!

Can I proof my sourdough bagels in the fridge? ›

Overnight Proof

Transfer the dough to the refrigerator to proof overnight and for up to 48 hours. As mentioned in my sample schedule above, you can shape your bagels and then overnight proof them.

How to make sourdough bread lighter and fluffier? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

What is the perfect sourdough crumb? ›

Sourdough crumb should be even, meaning there won't be any areas that are super tight or with giant tunnels. The crumb should be light and fluffy - not wet and gummy. The holes inside the sourdough may seem shiny. This is a sign that the gluten is very well developed.

Can you let bagel dough rise overnight? ›

While Carla only calls for proofing the bagels for 2-3 hours, I always proof them overnight. That allows me to have fresh bagels for breakfast and because the dough is so dense, it rises reallllly slowly. That gives the baker lots of wiggle room for important tasks.

Why didn't my sourdough bagels float? ›

Related to Why Are My Sourdough Bagels Not Floating

The dough needs more air. The dough is too wet. The dough is sticky. The dough is not given enough time to proof.

Why are my bagels not rising? ›

An underdeveloped dough will produce bagels with a poor rise, fewer blisters, and a rougher sort of topography that may look like webbing, or like fingers stretching across the crust.

Why hasn't my bagel dough risen? ›

Let your dough proof at a high temperature (80–90°F or 27–32°C) and high humidity (about 75%) for at least 1 to 3 hours, as heat and moisture will make your dough rise faster. Add more yeast, blend in the starter, or knead in more flour to help initiate rising.

Why does my sourdough bubble but not rise? ›

If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results.

References

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