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Easiest Homemade Cinnamon Crunch Bagels. For your weekend bagel fix…and every day in between. Made using pantry staples, a good amount of cinnamon, and a touch of sweet brown sugar. These bagels are chewy, extra cinnamony, perfectly sweet, and have a little crunch with every bite. Perfect to make on the weekend and enjoy throughout the week…bagel exquisiteness.

overhead photo of Homemade Cinnamon Crunch Bagels

I’ve been on a big breakfast kick the last couple weeks. I go through phases sometimes, and right now I am very much into all the breakfast foods. Last week alone I shared breakfast style potatoes and these (springy) lemon ricotta blueberry pancakes.

But this week? It is all about bagels. More specifically, cinnamon crunch bagels. 100% inspired by the Panera Bread cinnamon crunch bagels I used to love so much as a kid (anyone else?!). I created my own homemade version, and I dunno, I think they might just be better. To be fair, I have not had the Panera version since I was probably 10 years old. So it’s been a while, but, going from memory, I kinda think my homemade version is better.

Why? They have the perfect ratio of chewy bagel, to cinnamon sugar crunch. Meaning, they’re heavy on the cinnamon crunch, and that’s just the way they should be.

bageling boiling in water

Homemade Cinnamon Crunch Bagels before baking

Here’s the story.

I’ve actually been working on a good bagel recipe for over a year now. Yes, over a year. I first started the process back in January of 2018. And while I made multiple rounds of plain and sesame seed bagels, I just never came away with a bagel that was truly amazing. I gave up on the bagels sometime in February of 2018. But then January of 2019 rolled around and well…I had the desire to give the bagels another go.

After 4 or 5 rounds, I gave up. Again. It’s not that the bagels were bad, they tasted just fine. But you guys know me, I have my standards. I only like to share the very best recipes with you guys. Because of this I just never shared any of those bagels attempts.

But then I remember that a while back I created a recipe for cinnamon crunch bagels. As soon as I remember that, I knew I had to make a new and improved cinnamon crunch bagel. Because well, what’s better than a cinnamon crunch bagel?

Absolutely nothing.

Well, ok. I think this probably depends on just what you’re in the mood for. If you want a bagel…and you also want something sweet…then there’s nothing better than these bagels.

Homemade Cinnamon Crunch

Homemade Cinnamon Crunch Bagels on baking sheet

If you’ve never made bagels, do not fear, they are simple and easy, especially with this recipe.

My trick is to use instant yeast, which makes mixing up the dough super easy, and keeps the rising time very minimal. What’s really awesome, is that these bagels require no fancy ingredients. Just water, yeast, honey, flour, cinnamon, salt, and butter.

That’s it. And if you have a kitchen with anything stocked in it, then you most likely have these ingredients on hand.

Mix the dough, let it rise, and then shape the dough into bagels. Meaning, roll into balls, punch a hole through the center of each ball, and create a bagel shape. EASY.

The trickiest part about bagels is the boiling process, which truly isn’t tricky at all. Simply drop the bagels, a few at a time, into boiling water and boil until they float. Boiling the bagels before baking gives them the chew factor, and that classic “bagel” taste.

overhead photo of Homemade Cinnamon Crunch Bagels

Now, the key to these bagels is the cinnamon crunch topping. It’s just a simple mix of brown sugar, cinnamon, and butter. Simply sprinkle the topping over top each bagel before baking. As the bagels bake up, the topping melts and slowly begins to caramelize over the bagel, becoming crunchy.

DELICIOUS.

Homemade Cinnamon Crunch Bagels with bite taken out of bagel

I do want to note that the cinnamon sugar will fall off the top of the bagel and onto the pan. When this happens, just use a spoon to quickly, and carefully, scoop the sugar up off the pan. Then simply spoon it back over the bagel. This is why it’s important to line your baking sheets with parchment paper.

Once the bagels have cooled off slightly (like just not piping hot), be sure to enjoy one fresh out of the oven. These are great smeared with butter or cream cheese, and yes, the leftover bagels are beyond good toasted. These bagels make for a really fun weekday breakfast…or lunch!

So, what are your weekend plans? hopefully bagel making and plenty of chill time. Yep, it’s much needed. See y’all Sunday!

overhead close up photo of Homemade Cinnamon Crunch Bagels

If you make these cinnamon crunch bagels, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Homemade Cinnamon Crunch Bagels.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10
Calories Per Serving: 952 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Cinnamon Crunch Layer

Instructions

  • 1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, honey, flour, whole wheat flour, cinnamon, and salt. Knead until the dough comes together, about 1-2 minutes. Cover and let sit in a warm place for 1-2 hours. 
    2. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
    3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet lightly with plastic wrap and let the bagels rise for about 15 minutes.
    4. To make the topping: In a bowl, combine the brown sugar, granulated sugar and cinnamon. Stir in 2 tablespoons melted butter. 
    5. Bring a large pot of water to a boil. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1 additional minute. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you've boiled all of the bagels.
    6. Brush each bagel with the remaining 2 tablespoons butter and spoon clumps of the brown sugar mix over the bagels (see above photo). This is going to be your "crunch" layer. Transfer to the oven and bake for 25-30 minutes, or until the bagels are golden brown, rotating the pans half way through cooking. Allow the bagels to cool. Slice, toast, eat whole, slathered with butter or cream cheese! Bagels will keep for 4-5 days in a sealed storage bag. 
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Comments

  1. Help! I made these and I dont know what I did wrong. They rose beautifully but ended up gummy and undercooked. Adding more time browned them better, but did not help with the gumminess. Where did I go wrong??

    Reply

    1. Hi Stephanie,
      So sorry you had some trouble with the bagels. Was there any leftover water piling up around the bagels before you baked them? If so, make sure the bagels have no water surrounding them by dabbing a paper towel against each bagel to ensure they are dry, then brush with egg and bake! Please let me know if you have any other questions. I hope you love this recipe! xTieghan

      Reply

  3. Hi Tiegan! Would I be able to replace the flour with 1:1 Gluten Free flour? I love all of your recipes btw! Thanks for sharing! 🙂

    Reply

    1. HI! I have never made this with GF flour so I can’t really say how it will turn out. If
      you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. HI! Yes, that will work great!! HI! The kale is added in step 2 and stirred into the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

    1. Hi Kristen! It is 2 more cups of all-purpose! So all together 5 1/2 cups of all-purpose flour! Please let me know if you have any other questions! I hope you love this! xTieghan

      Reply

    1. Hey Christine, did you try clumping the topping back on the bagels about halfway through cooking? I have found this helpful if you find the topping it melted off the bagels. Just scoop the topping up with a spoon, then place it back on the bagel, then continue baking.You might want to do this towards the end of baking as well. Hope that helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  8. I made these and they were ok but a little dry in the middle not sure what caused this . The dough seemed a bit dry and cracking while I was forming the bagel shape as well. They were still decent if toasted and a little cream cheese added but just a bit dry. I’m not sure what could correct that.

    Reply

    1. Hey Robin! It sounds like you used a bit too much flour. Trying using 1/2 cup less flour, then add in additional flour, only as needed, if the dough is sticky. This will ensure you don’t have a dry bagel. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

      Reply

  9. To get a perfect bagel, taste and texture you need to use high gluten flour and also add malt powder to the recipe. Use a ratio of 1% malt to 100% flour.

    Reply

    1. Hi Dee! Yes, freezing these works very well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. hi! (i’m rating it 5 starts because i know it will be good haha) my parchment paper says “oven safe up to 420° not 425 🙁 do you think i can still use it?

    Reply

    1. HI there! Yes, you can still use the parchment. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

      Reply

  12. I just tried these and sugar topping melted quite a bit and ended up burning the bottom of the bagels. Any suggestions for next time to prevent this?

    Reply

    1. Hey Courtney! I am so sorry you had some trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. next time, try using only 2 tablespoons butter for the topping and seeing if that helps. I do have some of the toppings melt off and onto the pan when I make these, but I just scoop it up and put it back on the buns. Please let me know if you have other questions. Hope I can help you! xTieghan

      Reply

  13. 5 stars
    Made these in my air fryer today and they turned out delicious! And my whole house smells like cinnamon. Thank you for this yummy recipe!

    Reply

  14. Is there another way yo make the dough other than a stand mixer? I don’t have one, and the pregnancy cravings for these bagels is killing my wallet!

    Reply

    1. Hi Carly! You can mix the dough by hand using a spatula and then hand kneading the dough on the counter for 5-10 minutes until it comes together and forms a smooth dough ball. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  15. 5 stars
    I love the Panera cinnamon crunch bagels.. but these!!! I ADORE
    I make bread all the time even sourdough, never tried bagels. I guess I thought they would be difficult
    They aren’t ! They are delicious! Please folks just try them you will never go back to the factory made ones again! Thank you for not giving up on bagels

    Reply