Cinnamon Sugar Bagels

Cinnamon Sugar BagelsOctober is almost over, and I am excited to share this month’s bagel for the Bagel Challenge! Cinnamon Sugar is Luke’s favorite bagel, and it took several attempts to get this bagel just right. The extra effort was definitely worth it- the bagels are deliciously sweet and bursting with cinnamon. I’ll always be partial to my pumpkin spice bagels, but these cinnamon sugar bagels are worthy competition.

I was inspired by Breugger’s cinnamon sugar bagel and Panera’s cinnamon crunch bagel. I love the texture of Bruegger’s bagel, but it lacks cinnamon flavor. Panera’s bagel is topped with an amazing crunchy cinnamon topping, but I was disappointed by the cake-like consistency. After experimenting, we were able to capture the texture of Bruegger’s bagel and the satisfying crunch of Panera’s.

These bagels may be a little too sweet for breakfast (my husband loudly disagrees), but they are perfect with a cup of tea or coffee in the afternoon. If there was ever a dessert bagel, this is it.

Cinnamon Sugar Bagels

Yield: 8 bagels

Cinnamon Sugar Bagels


  • • 2 ¼ teaspoons dry active yeast
  • • ¼ cup sugar
  • • 1 ⅓ cups warm water
  • • 3 ½ cups bread flour, plus extra for kneading
  • • 1 teaspoon salt
  • • 1 teaspoon vanilla
  • • 2 teaspoons cinnamon
  • Topping
  • • ¼ cup sugar
  • • ¼ cup brown sugar
  • • 2 teaspoons cinnamon


  1. Mix warm water and sugar in  a large bowl (or your stand mixer bowl), sprinkle yeast on top and let stand for 10 minutes.

  2. After 10 minutes, add the remaining ingredients and mix well until dough forms a shaggy ball. If you are using a stand mixer, use the dough hook attachment and mix on low for 3-4 minutes.  Then increase speed to medium until dough is smooth, about 5 minutes.
  3. Roll your dough into a ball and transfer to a large bowl and cover with a kitchen towel.
  4. Let rise for one hour in a warm, draft free place, or until dough has doubled in size.
 I've never taken a macro shot of dough before but look at all that cinnamon!
  5. Gently de-gas the dough and divide into 8 equal pieces. I find it easiest to do this with a kitchen knife. Roll each piece into a smooth ball, and use a floured finger to make a hole in each ball. Widen the hole to approximately one-third of the bagel’s diameter.
  6. Place bagels on a lined baking sheet (lined with either parchment paper or a silicon mat) and cover. Allow bagels to rise for 20 minutes. The dough made our entire apartment smell like cinnamon heaven even before it was baked. Yum.
While your bagels rise, preheat the oven to 425 degrees Fahrenheit and bring a large pot of water to a rolling boil. 
  8. Once bagels have finished rising, boil bagels uncovered for one minute on each side. Depending on the size of your pot, you should be able to boil 2-3 at a time. Remove bagels from boiling water using a slotted spoon or perforated skimmer and let cool on a wire rack.
  9. Repeat for all bagels and pat dry with a towel before returning to baking sheet.
  10. Top bagels with cinnamon sugar mixture. To ensure an even coating, fill a bowl or plate with the topping and lightly press the top of each bagel into the mixture. The residual water from boiling will help the sugar stick. If you want a crunchy cinnamon topping like we did, sprinkle bagels with the remaining mixture. It took us a couple batches to perfect the topping. We like the brown sugar mixture because it creates a thick, crunchy cinnamon crust, similar to Cinnamon Crunch bagels at Panera. If you prefer a lighter (and not as sweet) coating, use cinnamon sugar (3 parts white sugar to 1 part cinnamon) instead.
Bake for 20-25 minutes or until golden.
  12. Remove and cool on a wire rack. Enjoy!
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Cinnamon Sugar Bagels

Basic Bagel Recipe adapted from: Bread, by Eric Treuille and Ursula Ferrigno.

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