Next Post
This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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.
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.
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.
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!
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.
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.
Ingredients
- 2 cups warm water
- 2 packets instant yeast
- 2 tablespoons honey
- 3 1/2 cups all-purpose flour
- 2 cups white whole wheat flour or pastry flour (or more all-purpose)
- 1 tablespoon ground cinnamon
- 1 teaspoon kosher salt
Cinnamon Crunch Layer
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons salted butter, melted
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.
I secretly wish for “more” cinnamon crunch on my panera bagels every time I order them and now I am the cinnamon crunch gate keeper. This was delicious.
Haha love that! I am really glad these turned out so well for you, Denise! Thank you! xTieghan
Tasted amazing . I only need the cinnamon crunch recipe . The only issue is I totally forgot this is going to burn in the oven . I had to slice the end of bagel . It was yummy though. Another mishap was The topping melted the next day. Lol. I live in warm Florida . I should’ve expected it.
So sorry to hear this, thanks for giving the recipe a try! xT
This has been the perfect fall break activity for my daughter and me. So delicious!
Thank you Laura! xTieghan
I made these this morning, they’re super easy and yummy! Thanks for the recipe 🙂
Thank you for trying this! I am really glad it turned out so well for you! xTieghan
Hi! I can’t wait to try this recipe. I only have active dry yeast (the pandemic is making it hard to find anything else!). Should I use the same amount as called for in the recipe? Thanks so much!
Hi Caroline,
Yes, use the same amount of active yeast and then just be sure to activate the yeast before using it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I wish the rise time was put in the beginning of recipe. 50 minutes total time is very deceiving and can no way make them fresh for breakfast in an hour. I made them, and one didn’t come out of water bath, it looked soggy. The crunch topping turned soggy on bottom and somewhat melted on top by next day. They tasted good, though, and might try them again.
Hi Arlene! I am sorry to hear that. Please let me know if there are any questions I can help with! xTieghan
This was my first time making bagels and I LOVED THEM!!!!!!!!!!!!!!!! BIG THUMBS UP!!! God bless!!
Thank you so much Clare! xTieghan
The only problem is that the crunch slipped right off the wet dough in the oven. It mustve been a wee bit slimey. yikes. other than that, these bagels were to die for. oooo lala
The only problem is that the crunch slipped right off the wet dough in the oven. It mustve been a wee bit slimey. yikes. other than that, these bagels were to die for. oooo lala
Hi Grace! I am really glad you liked these. Are there any questions I can help you with? xTieghan
These were easy to make! It was my very first time using yeast and making bread. Thanks! I look forward to trying everything bagels next!
I am really glad you decided to try this one! Thank you so much for trying this recipe! xTieghan
Could I use bread flour for the entire recipe? I have all purpose, bread and pastry flour.
Hi Bonnie,
I would use the all purpose flour and the pastry flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was my first attempt at making bagels. Very pleased with how they turned out! Thanks!!!
Thank you Lorie! I am glad you tried this recipe for the first! xTieghan
Is it okay to use unsalted butter in the topping? Is there something extra I should do if I use unsalted butter?
Hi Jake,
Yes this is totally fine, I would add 1/4 teaspoon of salt. I hope this helps, please let me know if you have any other questions! xTieghan
Third time’s a charm! I finally got these to work for me! I did make some tweaks to the recipe. For future bakers, I only boiled them for 1 minute on each side. And, I baked at 400 for 20 mins. Oh, and IMO, you can’t swap out the flours. I tried all AP and it wasn’t great! The AP/WF combo turned out perfect, though! Tieghan, it might be helpful for us novice bread makers to show how to work with doughs, even if it’s a separate blog post that’s more of a teaching moment than an actual recipe. Anyway, I’m on my way to perfect bagels! Thanks for giving me the confidence to just go for it! – Lindsey
Hi Lindsey! I am so glad you kept trying until these worked! Thank you so much for trying them! xTieghan
Hello! My son is requesting cinnamon bagels and this recipe sounds great however, I only have active dry yeast (not instant). What would you do differently? Same amount but allow a longer rise time? Any help/suggestions would be amazing! Thank you!
Hi Veronica,
You can use the active yeast you will just need to proof in the 2 cups of warm water and then continue with the recipe. I hope you love them and please let me know if you have any other questions! xTieghan
I made these bagels last night (queue stress baking to self-soothe!) and they are so delicious! I mixed the whole wheat flour I had left in my pantry with all purpose flour and they still came out of the oven tasting amazing.
I was intimidated by the thought of making bagels but this is much easier than anticipated.
We have no bagels in our stores here in New Jersey right now, but I don’t even want to go back to brand name bagels anyway!
Thank you, Tieghan!
Haha well perfect! I am so glad these turned out so well for you Brenna! Thank you so much! xTieghan