Homemade Cinnamon Sugar Bagels
Homemade cinnamon sugar bagels filled with cinnamon baking chips. Soft, chewy, and perfectly sweet with a golden cinnamon crust.
Ingredients
Ingredients For the Dough
- 693 grams (5 ½ cups + 4 tablespoons) bread flour
- 7 grams (2 ¼ teaspoons) instant yeast
- 16 grams (1 tablespoon + 1 teaspoon) sugar
- 8 grams (1 ½ teaspoons) salt
- 4 grams (1 ½ teaspoons) ground cinnamon
- 416 milliliters (1 ¾ cups) warm water 120–130°F (49–54°C)
- 100 grams (½ cup) cinnamon baking chips homemade or store-bought
Ingredients For Boiling
- 2 liters (8 cups) water
- 15 milliliters (1 tablespoon) honey, barley malt syrup, or molasses
Cinnamon Sugar Topping
- 50 grams (4 tablespoons) granulated sugar
- 2.5 grams (1 teaspoons) ground cinnamon
Instructions
- Mix all the dry ingredients in a stand mixer bowl with a dough hook. Add the warm water, and mix on speed 1 until smooth, then knead on speed 3 for about 10 minutes until dough is firm and elastic.
- Add the cinnamon baking chips and continue kneading for 1–2 more minutes on low speed (speed 1). The dough might come apart, in which case knead by hand until it comes back together. The dough will feel a little sticky, but that's perfectly fine.
- Cover with a damp cloth and let rise in a warm spot for 1 hour, or until the dough doubles. You can do this in an oven that's turned off, but with the light on.
- Turn dough onto a clean surface. Divide into 8 portions of about 155 grams each and shape each piece into a tight ball. Cover with a damp towel and rest for 10 minutes.
- Meanwhile, preheat oven to 450°F (230°C). Line baking sheet with parchment paper. Bring a large pot of water to a boil and stir in honey, barley malt syrup, or molasses. Mix the remaining sugar and cinnamon for the topping and set aside.
- Poke a hole through each dough ball and very gently stretch while spinning it to form a bagel shape. Handle lightly to avoid degassing.
- Gently drop the bagels into the simmering water, 3-4 at a time depending on the size of the pot. Boil for 30-40 seconds per side. Remove with a slotted spoon and briefly blot bottoms on a towel (keep tops wet for toppings).
- Sprinkle the cinnamon sugar mix on top of the bagels. Arrange on lined baking sheets and bake for 20-25 minutes at 450°F (230°C), or until golden.
- Remove from baking sheet and place them on a cooling rack.
- Slice and fill them up with your desired fillings
- Store in a sealed bag at room temperature for up to 2 days.
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