Sourdough Cinnamon Crunch Bagels are a delightful way to start your day, showcasing a golden-brown crust that cradles a tender, chewy interior. The aroma wafting through your kitchen will have you dreaming of cozy mornings and indulgent brunches. These bagels elevate your typical breakfast experience, inviting you to savor each bite with a satisfying crunch and warm cinnamon flavor reminiscent of your favorite baked treats.

Pin this for later!

What sets this recipe apart is its wonderful combination of sourdough and sweet cinnamon. Not only are they simple to make, but you may find they become a staple for everything from weekday breakfasts to celebratory brunches. With just a few pantry staples, you can create something that feels completely gourmet yet is easy enough for anyone to try. I’d love for you to give these a taste; they might just become your new favorite!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Cinnamon Crunch Bagels
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Cinnamon Crunch Bagels

Why You’ll Love This Recipe

Simple & Quick: Takes just 30 minutes of prep time and then allows for a leisurely rise as you go about your morning routine.
Irresistible Flavor: The sweet, spicy crunch of cinnamon sugar combined with the soft chewiness of the bagel is simply divine.
Eye-Catching Appeal: These stunning bagels, with their crunchy topping and lovely golden color, look as fabulous as they taste.
Flexible Serving: Perfect for breakfast, brunch, or an anytime snack when you want something special.
Diet-Friendly Options: If needed, you can easily adapt this recipe for gluten-free diets or use non-dairy options.

Ingredients You’ll Need

100 g active sourdough starter (about ½ cup): This is the heart of your bagels, providing the tangy flavor and chewy texture. An active starter is crucial for optimal rise.
220 g water (about ¾ cup + 1 tbsp): Warm water helps activate the yeast in your starter and ensures a smooth dough.
40 g brown sugar (about 2 tbsp): Adds sweetness and depth of flavor to the bagel dough itself.
1 tsp vanilla extract: A hint of vanilla adds a pleasant scent and flavor that complements the cinnamon beautifully.
5 g ground cinnamon (about 2 tsp): Essential for that warm, spicy flavor throughout the bagels.
440 g bread flour (about 3 ½ cups): This high-gluten flour gives your bagels their required chewiness.
5 g salt (about ¾ tsp): A necessary flavor enhancer that balances the sweetness.
28 g salted butter (about 2 tbsp): Salty butter adds richness and flavor to the dough.
1 large egg, whisked: This is for an egg wash that gives the bagels a lovely golden-brown sheen after baking.
60 g brown sugar (about ¼ cup, packed): Used in the crunch topping; packed brown sugar gives a rich flavor.
25 g granulated sugar (about 2 tbsp): Adds sweetness and contrast in texture to the crunch topping.
24 g bread flour (about 3 tbsp): This is mixed into the topping for structure and crunch.
4 g ground cinnamon (about 1 ½ tsp): Provides additional warmth and flavor to the topping.
42 g butter, melted (about 3 tbsp): This helps form the crumbly topping that makes each bite oh-so-satisfying.
1.6 l water (about 7 cups): For boiling the bagels, ensuring that unique chewy texture.
36 g brown sugar (about 3 tbsp): To sweeten the boiling water, helping create a chewy crust.

How to Make Sourdough Cinnamon Crunch Bagels

Mix the Dough: In the bowl of a stand mixer, combine the sourdough starter, water, 40 g brown sugar, vanilla extract, 5 g ground cinnamon, 440 g bread flour, and 5 g salt. Use the dough hook attachment to knead on medium-high speed until combined. Then, add the 28 g salted butter and continue kneading for 5-7 minutes until the dough is smooth and elastic.
No Mixer Option: If you don’t have a stand mixer, mix all the ingredients in a large bowl and then knead by hand on a clean surface for 7-10 minutes, ensuring it feels soft yet elastic.
Check for Readiness: The dough should feel slightly tacky but not overly sticky and should pass the “windowpane test,” where a small piece stretches thin enough to let light through.
First Rise: Lightly grease a medium bowl with oil or butter and place the dough inside. Cover with greased plastic wrap or a damp towel and let rise at room temperature for 3-6 hours, until the dough has risen by at least 50%.
Refrigerate the Dough: After the initial rise, transfer the covered bowl to the refrigerator to ferment for 8-24 hours, enhancing flavor and texture.
Prepare for Shaping: The next day, line a baking sheet with parchment paper and cut 8 squares of parchment to rest the shaped bagels on. This will make transferring them easier later.
Divide the Dough: Remove the dough from the fridge and divide it into 8 equal portions (about 120 g each). Roll each into a tight ball and let them rest for 15 minutes before shaping.
Shape the Bagels: Poke a hole through the center of each dough ball with your thumb, gently stretching it into a ring about 1½-2 inches wide. If the dough feels stiff, allow it to rest for 5-10 minutes. If it becomes sticky, chill briefly.
Second Rise: Place each shaped bagel on its parchment square and cover loosely with greased plastic wrap. Let them rise for 1-2 hours until puffy.
Preheat the Oven: While the bagels rise, preheat your oven to 220°C (425°F).
Boil the Bagels: In a large pot, combine the 1.6 l water and 36 g brown sugar, bringing it to a gentle boil over medium-high heat. Carefully drop in the bagels, peeling off the parchment squares with tongs. Boil each side for 30-40 seconds, working in batches of 2-3.
Prepare the Crunch Topping: In a small bowl, mix together the 60 g brown sugar, 25 g granulated sugar, 24 g bread flour, and 4 g ground cinnamon. Stir in the 42 g melted butter until it reaches a crumbly texture.
Brush & Top: Once the bagels are boiled, place them back on the parchment-lined baking sheet. Brush each generously with the whisked egg followed by spooning and gently pressing the cinnamon crunch topping onto each one.
Bake: Bake the bagels in the preheated oven for 20-25 minutes until golden brown and the topping is crisp. The internal temperature should be between 200°F-210°F (93.3°C-98.9°C).
Cool Down: Let the bagels cool on a wire rack for at least 15-20 minutes. The topping will become even crunchier as they cool.

Storing & Reheating

Store your Sourdough Cinnamon Crunch Bagels at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate them in a sealed container for up to a week. You can freeze these delightful bagels for up to 3 months. Just wrap them tightly in plastic wrap, then place them in a freezer bag. When ready to enjoy, pop them in a toaster or warm them in an oven at 350°F (175°C) for about 10 minutes to bring back their lovely texture.

Chef’s Helpful Tips

Make sure your sourdough starter is active and bubbly for the best rise and flavor.
If your dough is too sticky while shaping, sprinkle a little flour on your work surface instead of adding too much flour in the mix.
For an extra touch, consider adding a bit of nutmeg to the cinnamon topping for more depth of flavor.
Always rotate your baking sheet halfway through to ensure even browning.
If the bagels become too puffy during the second rise, you can gently deflate them before boiling.

Sourdough Cinnamon Crunch Bagels not only make breakfast exciting but also offer room for experimentation. You might find yourself playing with the spices or trying out different toppings. Enjoying these bagels fresh from the oven, with their crisp topping and fluffy center, is an invitation to savor life’s small pleasures.

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture will be slightly different. Bread flour has a higher protein content, giving bagels their characteristic chewiness.

How can I make these bagels more crunchy?

For a crunchier topping, you can increase the quantity of sugar in the topping mixture or add some chopped nuts to the crumble before baking.

Can I make these bagels ahead of time?

Absolutely! After shaping, you can place them in the fridge overnight before boiling and baking them in the morning. This allows for convenience without sacrificing flavor.

What toppings can I use aside from the cinnamon crunch?

Feel free to get creative! You can top them with sesame seeds, poppy seeds, or even everything bagel seasoning for a salty twist.

More Breakfast and Brunch Recipes

👉 If you make my Sourdough Cinnamon Crunch Bagels recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.