Cinnamon Crunch Sourdough Bagels
These homemade Cinnamon Crunch Sourdough Bagels are soft, chewy, and topped with a delicious cinnamon crunch topping in every bite!
Ingredients
Bagel Dough:
- 400 g bread flour
- 220 g water
- 100 g sourdough starter
- 8 g salt
- 15 g honey
- 1 teaspoon cinnamon
- ⅓ cup cinnamon chips
- 1 teaspoon vanilla extract
Cinnamon Crunch Topping:
- ⅓ cup brown sugar
- 3 tbsp cane sugar
- 1 teaspoon cinnamon
- 1 tbsp melted butter
Cinnamon Chips Recipe:
- ⅔ cup granulated sugar
- 2 tbsp honey
- 2 tbsp ground cinnamon
- 2 tbsp softened coconut oil
Instructions
Cinnamon Chips Instructions
- Preheat the oven to 200°F.
- Line a baking sheet with parchment paper and lightly grease or spray it.
- Spread the cinnamon chip mixture on the prepared baking sheet, flattening it into a rectangle about ¼" thick. You can use your hands or a flat spatula, placing another sheet of parchment paper on top to prevent sticking.
- Mix the ingredients: In a medium bowl, mix the sugar, cinnamon, honey, and 1½ tbsp coconut oil until it forms a damp, clumpy mixture. If too dry, add the remaining ½ tbsp of oil.
- Bake the mixture for 35 minutes, or until it melts into a single slab. It will still be soft. Let it cool completely.
- Slice the slab into small square chips, about ¼" wide, once it has cooled.
- Optional: Toss the chips in cinnamon sugar before storing.
Bagel Instructions
- Mix the Dough: In a medium-sized bowl, add all the bagel ingredients (bread flour, water, starter, salt, honey, cinnamon, cinnamon chips, and vanilla extract). Mix by hand for a couple of minutes until a ball forms.
- Rest the Dough: Let the dough rest for 30 minutes in a covered container. Knead: After resting, knead the dough for 2-3 minutes until smooth.
- Knead the Dough: After resting, knead the dough for 2-3 minutes until the dough looks smooth on the outside.
- First Rise: Place the dough back in the container and cover securely. Let it rise at room temperature for 6-8 hours, or until it doubles in size.
- Stretch and Fold (Optional but recommended): Stretch and fold your dough 3 times during the first rise, every 1-1.5 hours. To do this, lift one side of the dough, stretch it up, and fold it under. Rotate the bowl and repeat on all four sides.
- Overnight Rise: Place the dough, covered, in the fridge for an overnight proof. This will develop flavor and allow L.A.B bacteria to enhance the nutrition of the dough. The longer it ferments, the better!
- Divide and Shape the Bagels: The next day, dump out the dough and divide it into 8 pieces. You can eyeball it or weigh out 100g-120g pieces. Shape each piece into a ball by pulling the corners up and over. Then, use your finger to poke a hole through the center of each ball, and rotate the dough with two fingers to form a ring.
- Final Rise: Place the shaped bagels on a greased baking tray and let them rise at room temperature for 1-3 hours until puffy.
- Preheat Oven and Boil Bagels: Preheat the oven to 425°F. Fill a large, wide pot with water and bring it to a boil. Drop the bagels in, 1-2 at a time, making sure they have enough room to float. Cook each bagel for 1 minute on each side, then remove with a slotted spoon and drain well.
- Add Cinnamon Crunch Topping: If adding toppings, place the bagels on an unlined tray or plate and brush with egg wash. Sprinkle the cinnamon crunch topping (brown sugar, cane sugar, cinnamon, and melted butter) generously over each bagel.
- Bake the Bagels: Transfer the topped bagels to a clean, parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown on the outside.
- Cool and Serve: Let the bagels fully cool. Slice them open and spread a layer of cream cheese on both halves. Enjoy!