If you’re looking for something that’s delightfully sweet, beautifully spiced, and just a little bit indulgent, these Cinnamon Sugar Bagels are about to become your new favorite treat. Imagine the aroma of warm cinnamon wafting through your kitchen, followed by that irresistible crackle of cinnamon-sugar crust as you take your first bite. With a chewy, golden exterior and a soft, fragrant interior, these bagels are truly special—yet totally doable at home. Whether you’re a weekend baker or just curious to try your hand at bread making, you’ll find the process as fun as the delicious reward.
Ingredients You’ll Need
Bagels might seem like bakery magic, but every ingredient here has a purpose, coming together to craft the perfect mix of chewy, sweet, and spice. Each component contributes either structure, flavor, or that beautiful cinnamon swirl, so don’t skip a thing!
- Active Dry Yeast: This is the secret to getting those bagels to puff up, giving them a light and bouncy texture inside.
- Warm Water (110°F): Just the right temperature helps the yeast wake up and get to work on your dough—think of it as yeast’s cozy blanket.
- Granulated Sugar: A little sweetness to activate the yeast and also to lightly sweeten the bagel itself without overpowering it.
- Bread Flour: The high protein content creates that classic chewy bagel bite—regular flour just won’t give the same effect.
- Salt: A must for balancing out the sweetness and highlighting the cinnamon flavor throughout the dough.
- Ground Cinnamon: The star spice that infuses your bagels with warmth and a cozy aroma.
- Brown Sugar (for boiling water): Delivering a beautifully bronzed crust on every bagel after their quick bath.
- Egg White (for egg wash): This gives your bagels that irresistible shine and helps the topping stick.
- Cinnamon Sugar Mixture: The final flourish, a sparkly blend that caramelizes in the oven and adds a delightful crunch.
How to Make Cinnamon Sugar Bagels
Step 1: Activate the Yeast
Start by whisking the yeast and granulated sugar into warm water in a large bowl. Let it sit for about 5 to 10 minutes, until the mixture looks foamy on top. This foaming is proof your yeast is alive and ready to work its magic, ensuring your Cinnamon Sugar Bagels rise beautifully.
Step 2: Make the Dough
Add the bread flour, salt, and ground cinnamon into your yeast mixture. Stir everything together until a scrappy dough comes together, then tip it onto a lightly floured surface. Knead for 8 to 10 minutes, using the heel of your hand to stretch and fold, until the dough is smooth and elastic. This part is oddly calming, and it develops that signature bagel chew.
Step 3: First Rise
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise for about an hour. The dough should double in size, becoming pillowy and soft, which means it’s packed with airy bubbles for a light yet hearty bagel.
Step 4: Shaping the Bagels
Give your dough a gentle punch to release excess gas, then divide into eight equal pieces. Roll each piece into a ball, poke your thumb through the center, and gently stretch to form a classic bagel ring—bigger holes are better here to allow for expansion. Let the shaped dough rest for 10 minutes while you bring your water to a boil and prep the toppings.
Step 5: Boiling for That Classic Bagel Texture
To get that signature chew, boil your bagels! Add brown sugar to your pot of boiling water and poach each bagel for 30 to 60 seconds per side. This step is what makes homemade Cinnamon Sugar Bagels so much like the ones from your favorite bakery, creating the perfect crust.
Step 6: Topping and Baking
Place boiled bagels on a parchment-lined baking sheet. Brush each top with egg white, then shower generously with cinnamon sugar mixture. Bake at 425°F (220°C) for 20 to 22 minutes until deeply golden and crisp. Let them cool on a wire rack, resisting the urge to dive in right away (if you can!).
How to Serve Cinnamon Sugar Bagels
Garnishes
For an extra pop of sweetness and sparkle, brush your warm Cinnamon Sugar Bagels with a little melted butter, then give them another sprinkle of cinnamon sugar right before serving. A simple icing drizzle also looks beautiful—just mix a bit of powdered sugar with milk for a quick glaze.
Side Dishes
Pair your bagels with fresh fruit, a dollop of tangy cream cheese, or a spread of rich, salted butter. For breakfast or brunch, they’re fantastic alongside yogurt parfaits or a hot mug of coffee or chai, which really highlights the cinnamon notes.
Creative Ways to Present
For a fun twist, slice your Cinnamon Sugar Bagels and turn them into sweet bagel sandwiches—try filling them with whipped cream cheese and a few thin apple slices or slathering with nut butter and banana. You can even cut them into cubes and bake as a bread pudding, or serve them as the base for a decadent breakfast sandwich with berries and a honey drizzle.
Make Ahead and Storage
Storing Leftovers
If you’ve managed to save a few bagels (trust me, it’s tough!), keep them in an airtight container or bag at room temperature for up to two days. They stay freshest on day one, but a quick toast the next day brings them back to life.
Freezing
Cinnamon Sugar Bagels freeze extremely well! Slice them first for easy toasting, then store in a zip-top freezer bag with as much air pressed out as possible. They’ll keep for up to three months—just grab one whenever a cinnamon craving strikes.
Reheating
To bring your bagels back to warm, soft perfection, just pop them straight from the freezer into the toaster or oven. They recapture their original texture and flavor, making every bite taste freshly baked.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute instant yeast in the same amount—just mix it right into the dry ingredients and skip the activation step, since instant yeast doesn’t need to be proofed first.
How much ahead can I make the dough?
You can prepare the dough the night before! Let it rise once as directed, then refrigerate overnight. In the morning, let it come to room temperature before shaping and boiling as usual.
My dough didn’t rise well. What went wrong?
This is usually due to either expired yeast or water that’s too hot or too cool. Make sure your yeast is fresh and the water is just warm to the touch, about 110°F—too hot or too cold can prevent the yeast from working its magic.
Can I make mini-bagels with this recipe?
Yes, just divide the dough into more pieces—12 or 16 small rounds work well. Keep an eye on the baking time; they’ll need less, usually about 15 minutes.
What if I want even more cinnamon flavor?
Feel free to add another half teaspoon of cinnamon to the dough, or swirl a little cinnamon sugar into the center of your formed bagels before boiling for a burst of extra spice!
Final Thoughts
If you’re eager to bake something cozy, comforting, and a little bit impressive, Cinnamon Sugar Bagels will absolutely deliver. Nothing beats the satisfaction of pulling a tray of golden, cinnamon-scented bagels from your own oven—except, perhaps, enjoying them warm with your favorite spread. Go ahead and give these a try; your kitchen (and everyone who visits it) will thank you!
Print
Cinnamon Sugar Bagels Recipe
- Total Time: 1 hour 52 minutes
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
These homemade Cinnamon Sugar Bagels are a delightful twist on traditional bagels. The perfect blend of sweetness and spice, they make a delicious breakfast treat or anytime snack.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water (110°F)
- 2 tablespoons granulated sugar
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Boiling and Finishing:
- 1 tablespoon brown sugar (for boiling water)
- 1 egg white (for egg wash)
- 1/4 cup cinnamon sugar mixture (2 tablespoons granulated sugar + 1/2 teaspoon cinnamon)
Instructions
- Dissolve the Yeast: In a large bowl, dissolve the yeast and granulated sugar in warm water. Let sit for 5–10 minutes until foamy.
- Mix the Dough: Stir in bread flour, salt, and ground cinnamon. Knead on a lightly floured surface until smooth and elastic.
- Rise the Dough: Place the dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Shape the Bagels: Divide dough, shape into bagels, and let rest for 10 minutes.
- Boil and Bake: Boil bagels, brush with egg white, sprinkle with cinnamon sugar, and bake until golden brown.
- Cool and Serve: Cool on a wire rack before serving.
Notes
- For extra sweetness, brush with melted butter and more cinnamon sugar after baking.
- Bagels freeze well; slice and store in an airtight bag, toasting before serving for best texture.
- Prep Time: 1 hour 30 minutes (includes rising time)
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 230
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
