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+ servings

Cinnamon Crunch Bagels

Chewy cinnamon bagels are baked with a sugar and cinnamon mixture on top to make a yummy, crunchy coating.
Prep Time1 hr
Cook Time20 mins
Rising Time12 hrs
Total Time13 hrs 20 mins
Servings: 8 bagels


For the bagels:

  • 1 ½ teaspoons instant yeast
  • 1 ½ cups warm water
  • 22 ounces bread flour (I measured in grams for more precision - 623 grams)
  • 4 teaspoons ground cinnamon divided
  • 2 teaspoons salt
  • 4 teaspoons molasses
  • 3 tablespoons cornmeal for dusting
  • 2 tablespoons butter melted
  • ¼ cup Turbinado sugar
  • ¼ cup brown sugar

For the bagel bath:

  • 3 quarts water
  • 1 ½ tablespoons molasses
  • 1 tablespoon baking soda
  • 1 teaspoon salt


For the bagel dough:

  • Place warm water in a small bowl. Sprinkle instant yeast over the water and let it sit to foam a little. It should take no more than 10 minutes. If it does not foam, the water was not the right temperature or the yeast is dead (expired). Prepare large baking sheet by dusting with cornmeal. Set aside.
  • Combine flour, salt, 2 teaspoons cinnamon, and molasses in the bowl of a stand mixer using a dough hook. Add in yeast mixture and mix on low or until dough starts to come together, about 4 minutes. Now it's time to knead the dough. Increase speed to medium-low and beat for 7-10 minutes or until the dough is smooth and stiff. It should not be sticky, whatsoever.
  • Remove dough from bowl and onto clean work surface. Cut dough into 8 equal pieces. Roll into smooth bowls and place on prepared baking sheet. Cover with plastic wrap and let the dough sit, untouched, for 5 minutes.
  • Once rested, remove one dough ball from baking sheet, Using your thumb, poke a hole all the way through the center of the ball. Using your thumb as a guide, expand the hole to make the bagel shape. The dough should form a 4-inch bagel. Repeat with the other dough balls. Place the dough balls back onto baking sheet and cover tightly with plastic wrap. Place in refrigerator to rise overnight (about 12-14 hours).
  • When you're ready to make the bagels, remove them from the refrigerator to get room temperature. Place pizza stone in the oven and preheat to 450 degrees. Let it preheat for 30 mins-1 hour. Before we bake, we'll dip the bagels in a bath. See below.

For the bagel bath:

  • While the oven preheats, let's dip the bagels in a bath to give them the shiny exterior. Fill large pot with 3 quarts of water and bring to a rolling boil. Reduce to a gentle simmer and then add molasses, baking soda, and salt. Give it a stir to combine.
  • Place 3-4 bagels into bath and let them poach for 45 seconds. Flip and poach for another 45 seconds on the other side. Remove from liquid with a slotted spoon. Place onto cornmeal baking sheet. Repeat with rest of the bagels.
  • Once all bagels have bathed, melt the butter and brush onto the tops of the bagels. Mix sugars together with remaining 2 teaspoons of cinnamon. Sprinkle about 1 tablespoon on top of each bagel.
  • Once oven is preheated, place parchment paper on pizza stone and add all bagels to pizza stone using a large spatula or pizza peel. If your pizza stone isn't large enough to hold all the bagels, bake them in batches. Bake bagels for 15-18 minutes or until they reach a nice golden brown top and the sugar mixture has firmed up. Rotate bagels if some are browning faster than others.
  • Remove from oven and let the bagels cool for at least 10 minutes before serving. Slice with a serrated knife and serve with your favorite spreads, like butter or cream cheese! Bagels are best on the day they're baked. But you can freeze the leftovers for up to two months. To defrost, microwave for 30 seconds.