Cinnamon Sugar Bagels

These Cinnamon Sugar Bagels are soft, chewy, and filled with real cinnamon flavor in every bite.

After making plenty of versions simply topping plain bagels with cinnamon sugar, I wanted a recipe that had that same flavor baked right into the dough.

The challenge was keeping the dough easy to handle and preventing the cinnamon mixture from leaking out during baking, which is what usually happens when you mix sugar and cinnamon directly into bread dough.

The solution was simple: I started with my plain bagel recipe and added cinnamon baking chips, also called cinnamon sweet bits.

They blend into the dough perfectly, melt slightly as they bake, and give you pockets of warm cinnamon sweetness without making the dough sticky or messy.

My sourdough bagel recipe can be used for this if you have a sourdough starter and extra time, but this recipe is quick, consistent, and easy to fit into any schedule.

Jump to:

• Ingredients For Cinnamon Sugar Bagels
• Equipment Needed To Make Plain Bagels
• How to Shape Bagels
• Boiling Cinnamon Sugar Bagels
• Get The Perfect Crunch On Top of Cinnamon Sugar Bagels
• Make Ahead Instructions
• Storage
• Bagel Pairings: What Goes Well With Cinnamon Sugar Bagels?
• FAQ
• Make These Cinnamon Sugar Bagels In Bulk For Gifting or For Sale
• Homemade Cinnamon Sugar Bagels
• Related Recipes
• subscribe to get my recipes

Ingredients For Cinnamon Sugar Bagels

You only need a handful of simple ingredients to make these bagels that are soft, chewy, and lightly sweet - with little bursts of cinnamon flavor in every bite.

• Flour: This recipe calls for bread flour, but yes, you can use all-purpose flour and here is why:

Bread flour is typically recommended for bagels because it has a higher protein content (usually around 12-13%) compared to all-purpose flour, which is closer to 10-11%. The extra protein means more gluten forms when the dough is mixed and kneaded, giving classic bagels their signature chewy, dense texture and strong structure. That structure helps trap gas and hold shape during boiling and baking, which is ideal for that traditional, firm New York-style bagel.

But if you're not aiming for a super dense or high-gluten result, all-purpose flour is a great choice. It has enough protein to create good texture and chew, but less gluten strength means the dough doesn't trap as much gas. The result is a slightly softer, more tender bagel - still chewy, but not tough or overly bready. It's also easier for beginners to handle because the dough feels less stiff and easier to shape.

• Warm water: Brings the dough together and activates the yeast.
• Yeast: Instant yeast makes the process fast and reliable, with a quick rise.
• Salt: Balances flavor.
• Sugar: Adds a light sweetness and helps the crust brown beautifully.
• Ground cinnamon: A small amount to deepen the flavor and tie everything together.
• Cinnamon baking chips (or cinnamon sweet bits): These melt slightly into the dough, giving you little pockets of cinnamon flavor throughout.

See recipe card for quantities.

Equipment Needed To Make Plain Bagels

You can knead this dough by hand, but it's firm and needs about 10 minutes of kneading to build strength - so it's a good workout.

A stand mixer makes things much easier. It's what I used for the photos and videos in this recipe to show how approachable the process can be. You'll just need to hold the mixer steady, since the dough is dense. If your mixer is older, give it a quick break halfway through to avoid overheating.

If you bake bagels often or plan to make them in batches to freeze or gift, I recommend investing in a mixer designed to handle bread dough easily. This is the mixer I use and love (use code MARIA for a discount and free shipping).

You'll also need a kitchen scale for uniform bagels. If you don't have one, divide the dough into four equal pieces, then cut each in half to make eight bagels.

Other necessary equipment includes:

• A large pot to boil your bagels in. A 6qt Dutch oven would be great for boiling cinnamon sugar bagels and also for baking other types of bread.
• A baking sheet, such as this ½ baking sheet that fits 8 cinnamon sugar bagels perfectly
• Parchment paper liners for your baking sheets

How to Shape Bagels

In this recipe, I'm showing you the easiest shaping method:

There are other shaping methods that create a more uniform look, but we'll go over those in a future recipe.

Boiling Cinnamon Sugar Bagels

Boiling is what turns this simple dough into a real bagel. It gives that shiny, chewy crust while keeping the inside soft and flavorful.

When the bagels hit the boiling water, the heat instantly sets the crust and locks in moisture. This helps them keep their shape and that dense, classic texture.

I usually recommend 1 minute boil on each side, but for this recipe we are going to make it shorter, so the cinnamon sugar bitd don't melt too much.

Get The Perfect Crunch On Top of Cinnamon Sugar Bagels

After boiling, top them with the cinnamon sugar mix in the recipe. The sugar caramelizes as the bagels bake, giving you that crisp, sweet crust.

Make Ahead Instructions

After shaping your bagels, place them on a parchment-lined baking sheet lightly dusted with semolina to prevent sticking. Cover with plastic wrap and refrigerate overnight (up to 12 hours). When ready to bake, let them sit at room temperature for about 20-30 minutes while you preheat the oven and boil your water. Then boil, top, and bake as directed.

If you want to make them ahead for later, you can also freeze the shaped, unboiled bagels on a tray until solid, then transfer to a freezer bag. Thaw overnight in the fridge, and in the morning bring them out to room temperature for about 20-30 minutes while you preheat the oven and boil your water. Then boil, top, and bake as directed.

Storage

Once baked and completely cooled, store cinnamon sugar bagels in an airtight container or zip-top bag at room temperature for up to 3 days.

Avoid refrigerating - it dries them out and dulls the flavor. For longer storage, freeze instead.

To freeze, slice in half first and place parchment between the halves so they don't stick. Store in a freezer-safe bag for up to 3 months.

Bagel Pairings: What Goes Well With Cinnamon Sugar Bagels?

These bagels are sweet and perfect on their own, but they pair beautifully with:

• Butter or cinnamon sugar butter - simple and warm.
• Honey walnut or maple pecan cream cheese - sweet and creamy.
• Vanilla whipped cream cheese - for a dessert-style treat.
• Nut butters - peanut, almond, or cashew with sliced banana.
• Ricotta and honey - soft, light, and perfect for breakfast.
• Jam or fruit preserves - raspberry, strawberry, or apple butter.

FAQ

Related Recipes

Looking for other recipes like this? Try these: