Description

Treat yourself to homemade Sourdough Cinnamon Crunch Bagels with their delightful crunch and warm cinnamon flavor. This recipe combines active sourdough, sweet brown sugar, and aromatic spices for a simple yet satisfying treat—ideal as breakfast, snack, or brunch.

Ingredients

Scale

100 g active sourdough starter (about ½ cup)
220 g water (about ¾ cup + 1 tbsp)
40 g brown sugar (about 2 tbsp)
1 tsp vanilla extract
5 g ground cinnamon (about 2 tsp)
440 g bread flour (about 3 ½ cups)
5 g salt (about ¾ tsp)
28 g salted butter, softened (about 2 tbsp)
1 large egg, whisked
60 g brown sugar (about ¼ cup, packed)
25 g granulated sugar (about 2 tbsp)
24 g bread flour (about 3 tbsp)
4 g ground cinnamon (about 1 ½ tsp)
42 g butter, melted (about 3 tbsp)
1.6 l water (about 7 cups)
36 g brown sugar (about 3 tbsp)

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Instructions

In a stand mixer, combine the sourdough starter, water, brown sugar, vanilla extract, ground cinnamon, bread flour, and salt.
Use the dough hook to knead on medium-high speed until combined, then add the softened butter.
Continue kneading for 5-7 minutes until the dough is smooth and elastic.
If not using a mixer, mix the ingredients in a large bowl and knead by hand on a clean surface for 7-10 minutes.
Check if the dough is ready: it should feel soft, elastic, and slightly tacky, pulling away from the bowl and passing the windowpane test.
For the windowpane test, stretch a small piece of dough between your fingers; if it stretches thin enough to let light through without tearing, it’s ready.
If sticky, gradually add flour, one tablespoon at a time, until manageable.

Notes

Store bagels in an airtight container to keep them fresh.
For a richer flavor, consider freezing the bagels and toasting them before serving.
Experiment with different toppings like sesame seeds or everything bagel seasoning.

Nutrition

Serving Size: 1 bagel
Calories: 250
Sugar: 12g
Sodium: 200mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg