Cinnamon Sugar Crunch Bagel

Prep Time: 30

Cook Time: 18

Proof the dough twice:: 1 15

Total Time: 2 3

Servings: large bagels

Calories: 388kcal

Author: Marvellina

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.

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US Customary - Metric

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

Video

Notes

Depending on humidity and the flour you use, you may need to add more liquid, but start with the amount stated on the recipe.

Nutrition