Bedazzle your breakfast with a fluffy, sweet Cinnamon Bagel—the perfect complement to a cup of coffee or tea.
If you were anything like me as a college kid cramming for exams, then you know how crucial a quick and satisfying breakfast can be. During finals week, my school friends and I would swing by the local café for bagels and coffee. My go-to sweet treat for our study sessions was a cinnamon bagel with cream cheese and a chai latte. In the back of my mind, I always thought, “Gosh, it would be nice to make these myself so I can save money and meal prep for the week.”
Well, with this handy recipe, I can! And as it turns out, cinnamon bagels are absolutely worth the effort it takes to make them from scratch. Sweet, chewy, and wholesome, cinnamon bagels can be part of a brilliant and filling breakfast or brunch. Whether you’re a scholarly social butterfly like I was or a busy parent trying to nourish your child well in the morning, this recipe comes in clutch.
I recommend making a dozen cinnamon bagels on the weekend so that you have plenty to enjoy throughout the week. They taste fresher than store-bought bagels, and they make your whole kitchen smell like a bakery. Who wouldn’t want to wake up to the dreamy scent of cinnamon sugar wafting through the house?
Why bagels are boiled and baked
Prior to discovering homemade bagel recipes like this one, I thought that bagels were only baked. But if that were the case, they wouldn’t have such a smooth shape and texture. The dynamic process of boiling and baking enhances the bagel’s glossy finish and chewy interior. So if you want a satisfying bite from start to finish, it’s best to boil them before baking. This will ensure you end up with a bakery-worthy bagel that you can enjoy in the comfort of your own home!
How do I store leftovers?
Once cooled to room temperature, cinnamon bagels can be stored in an airtight container or paper bag on the counter for up to 3 days. If you need longer storage, refrigerate them for up to 5 days or freeze them for 2-3 months. If frozen, let them thaw in the fridge overnight before enjoying cold or toasting to your liking.
Serving suggestions
Want to do as I did during my college years? Try my go-to sweet study brunch, which consisted of a cinnamon bagel with Strawberry Cream Cheese, a side of Easy Sweet Potato Hash Browns, and a creamy Chai Latte. Otherwise, cinnamon bagels go great with plain cream cheese, Walnut Butter, and banana slices, or Greek Yogurt and honey. For a refreshing drink to go with it, try a Homemade Caramel-Vanilla Iced Coffee.
Ingredients
- 1 1/4 cups warm water 105°F to 115°F
- 1 tablespoon instant yeast
- 2 1/2 tablespoons granulated sugar divided
- 4 cups bread flour plus extra for dusting
- 1 1/4 teaspoons salt
- 2 tablespoons vegetable oil
- 3 teaspoons ground cinnamon divided
- 1 egg white
- 1 tablespoon water for egg wash
- 3 tablespoons brown sugar for topping
Instructions
- In a large bowl, mix the warm water, instant yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5 minutes until it becomes frothy.
- Add the bread flour, remaining granulated sugar, salt, vegetable oil, and 2 teaspoons of ground cinnamon to the yeast mixture. Stir until a shaggy dough forms. If the dough is too sticky, add 1 tablespoon of flour at a time until it is easier to work with.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm spot for about 1-2 hours or until it's doubled in size.
- Gently punch down the dough and turn it onto a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball and use your finger to poke a hole about 2 inches in diameter through the center.
- Fill a large pot with water and bring it to a rolling boil. Carefully lower a few bagels into the water at a time. Boil each bagel for about 1 minute on each side. Remove the bagels with a slotted spoon and let them drain on a clean towel.
- Preheat your oven to 425°F. In a small bowl, whisk together the egg white and 1 tablespoon water to form an egg wash. Brush the boiled bagels completely with the egg wash. Mix the remaining 1 teaspoon of ground cinnamon with 3 tablespoons of brown sugar, and sprinkle it evenly over each bagel.
- Place the bagels on a parchment-lined baking sheet and bake for 15 to 20 minutes until they turn golden brown. Allow them to cool completely on a rack before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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