Description
These Sourdough Cinnamon Crunch Bagels are a delicious twist on traditional bagels, featuring a tangy sourdough base combined with a sweet cinnamon sugar topping. Perfectly chewy on the inside with a crisp, cinnamon-sugar crust, these bagels are homemade delights ideal for breakfast or snacks.
Ingredients
Scale
Dough Ingredients
- 1 cup active sourdough starter
- 1 1/4 cups warm water
- 2 tbsp honey
- 4 cups bread flour
- 1 1/2 tsp salt
Topping and Finishing
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 cup melted butter
- 1 tbsp baking soda (for boiling water)
Instructions
- Mix the Dough: In a large bowl, combine the active sourdough starter, warm water, and honey until well blended. Gradually add the bread flour and salt, mixing until a sticky dough forms.
- Knead the Dough: Knead the dough for 8-10 minutes on a floured surface until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
- Stretch and Fold: Perform a stretch and fold on the dough, then rest it for 30 minutes. Repeat this process until a total of 90 minutes for the folding/resting cycle is complete. This helps develop gluten strength.
- First Rise: After the final fold, cover the dough again and allow it to rise overnight at room temperature for 8-12 hours until it has noticeably expanded.
- Shape the Bagels: The next day, turn the dough onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center to form bagels. Let them rest for 30 minutes to relax.
- Preheat Oven: Set your oven to 425°F (218°C) to prepare for baking.
- Boil Bagels: Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Boil each bagel in the water for 1 minute on each side. This step gives the bagels their traditional chewy crust.
- Apply Topping: Remove boiled bagels and brush each generously with melted butter. Mix the brown sugar and cinnamon, then sprinkle this cinnamon sugar evenly over the bagels.
- Bake: Place the coated bagels on a baking sheet and bake in the preheated oven for 20-22 minutes until they are golden brown and have a crunchy crust.
- Cool and Serve: Allow the bagels to cool slightly on a rack before enjoying their warm, sweet cinnamon crunch.
Notes
- Using an active sourdough starter is crucial for fermentation and flavor.
- Resting between stretch and fold cycles improves dough texture.
- Boiling with baking soda is essential for the classic bagel crust and chew.
- Use fresh cinnamon and brown sugar for best topping flavor.
- Allow bagels to cool slightly before slicing for best texture.
