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Cinnamon Bagels with Crunchy Topping

Total Time

Prep: 40 min. + rising Bake: 15 min. + cooling

Makes

1 dozen

Once you get the hang of it, you won’t believe how simple it is to make a delicious cinnamon bagel (or a dozen!) right in your kitchen. —Kristen Streepey, Geneva, Illinois
Cinnamon Bagels with Crunchy Topping Recipe photo by Taste of Home
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Ingredients

  • 2-1/4 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 4 tablespoons brown sugar, divided
  • 3 teaspoons ground cinnamon
  • 1-1/2 teaspoons salt
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • TOPPING:
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup butter, melted

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.
  2. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Preheat oven to 425°. Punch down dough. Divide and shape into 12 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 1-1/2-in. hole. Place on a floured surface. Cover with a kitchen towel; let rest 10 minutes.
  4. Fill a Dutch oven two-thirds full with water and remaining 1 tablespoon brown sugar; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
  5. In a small bowl, make topping by mixing sugar, brown sugar and cinnamon. Dip bagels in butter, then into sugar mixture. Place 2 in. apart on greased baking sheets. Sprinkle remaining sugar mixture over top. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 bagel: 213 calories, 4g fat (3g saturated fat), 10mg cholesterol, 329mg sodium, 40g carbohydrate (13g sugars, 2g fiber), 4g protein.

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