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It’s the perfect combination of a warm, chewy bagel interior with a crisp, sugary crust. Let’s dive into what makes this bagel so irresistible and why it’s quickly becoming a breakfast staple.
The Texture: Soft, Chewy Meets Crunchy
What sets the Cinnamon Sugar Crunch Bagel apart from a regular cinnamon bagel is its texture. The secret lies in the sugar topping, which caramelizes slightly during baking, creating a crisp, almost candied outer layer. This crunchy texture complements the chewy, dense dough of the bagel. When toasted, the bagel becomes even more delightful as the crunch intensifies, making each bite a gratifying experience.
How to store
1. For short-term storage: make sure the bagels have cooled down completely. If you plan to eat them in a day or two, place the bagels in an airtight container or seal them in a plastic bag. Keep them in a cool, dry place, away from direct sunlight or heat, to avoid condensation which can make the crunchy topping soggy.
2. For long-term storage: let the bagels cool completely if they’re freshly baked or toasted. Wrap each bagel tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bagels in a resealable freezer bag, making sure to squeeze out as much air as possible before sealing. To thaw, take a bagel out of the freezer and let it sit at room temperature for about 30 minutes, or pop it directly into the toaster oven at 350 F (180 C) for 5 minutes or so, for a quick refresh. This will help retain the crunch of the sugar topping.
Versatile and Delicious Pairings
One of the best things about a Cinnamon Sugar Crunch Bagel is its versatility. It can be enjoyed on its own as a sweet morning indulgence or paired with a variety of toppings for an elevated experience. Here are a few delicious pairing ideas:
1. Cream Cheese Spread: A classic bagel topping, cream cheese adds a cool, creamy contrast to the sweetness of the bagel. You can even try flavored cream cheeses like honey or maple for an extra layer of flavor
2. Nut Butter: Spread almond butter or peanut butter for a protein-rich and satisfying breakfast that complements the cinnamon notes.
3. Butter: A simple yet delightful combination, melted butter adds a luxurious richness to the already sweet and crunchy bagel.
Cinnamon Sugar Crunch Bagel
Ingredients
- 500 g bread flour plus more as needed
- 40 g sugar
- 9 g instant yeast
- 300 g water
- 6 g fine sea salt
- 30 g cooking oil
For boiling bagels (option 1):
- 2 litre water
- 60 g honey or barley malt syrup
For boiling bagels (option 2):
- 2 litre water
- 20 g non-diastatic malt powder
- 15 g sugar
Cinnamon sugar crunch topping:
- 60 g brown sugar
- 60 g sugar
- 30 g all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 28 g unsalted butter melted
Instructions
Prepare the dough:
- Place all ingredients in a large bowl of a stand mixer fitted with dough-hook attachment. Knead the dough at low speed for 8 minutes. You may need to stop and reposition the dough several times.
- Knead until the dough is smooth and stretchy. Add more liquid if it's too dry or add more flour if it's too wet. Bagels dough are usually at a stiffer side compared to regular bread dough, but shouldn't feel dry
- Pinch off a small amount of dough and then slightly flatten and very gently try to stretch the dough. If it's stretched and light can go through the stretch, the dough is done kneading. If the dough tears when you stretch, you need to knead the dough a bit more in the mixer. A well-developed gluten will also produced chewier bagels
Proof the dough:
- Lightly oil the bowl. Cover with a plastic wrap coated with cooking spray and let it proof at a warm place until it doubles in size, about 1 hour or longer (depending on the temperature). Once the dough is done proofing, preheat oven to 425 F (220 C) for conventional oven, 400 F (200 C) for convection oven
Prepare the topping:
- While waiting for the dough to proof, prepare the topping. Combine all the ingredients in a bowl and set aside
Shape the bagel:
- I call this a lazy method. Punch the dough down and divide into 8 equal pieces (roughly about 4 oz each). Pat the dough with your palm and then pull the edge towards center to form a dough ball. Repeat with the rest of the dough. Use a chopstick or your thumb to punch through the middle of the dough to make a hole and gently stretch it to resemble a bagel. Repeat with the remaining dough balls
Rest the bagels:
- Lined a large baking pan with a parchment paper. Lightly oiled the surface and place the shaped bagels on top and let them rest for 15-20 minutes at a warm place while you prepare the water bath or the steamer
Boil the bagels:
- Bring about 2 quarts of water to a boil in a shallow pot, at least about 1 1/2-inch deep. Add honey for option 1 or non-diastatic malt powder and sugar if doing option 2. This helps to brown the bagels nicely when you bake them.
- I lightly oiled my fingers and then gently pick up the bagel and lower it to the boiling water. Boil 2-3 bagels at a time (they expand) for about 60 seconds on each side. If you like the bagels really chewy, boil for 2 minutes on each side. Remove the bagels with a slotted spoon and transfer to a baking sheet lined with parchment paper, seam sides down. Sprinkle the wet bagels with cinnamon sugar topping
Baking:
- Baked in a preheated oven for 20-25 minutes or until golden brown
- Remove from the oven and let them cool on a cooling rack
