Cinnamon Crunch Sourdough Bagels Recipe
Elevate your breakfast experience with this delightful Cinnamon Crunch Sourdough Bagels Recipe. Combining the tangy goodness of sourdough with a sweet cinnamon topping, these bagels are not only delicious but also perfect for any occasion—from cozy mornings to festive brunches. The unique crunch from the topping complements the chewy texture of the bagel, making every bite a treat. Easy to customize with your favorite fillings or toppings, this recipe will surely impress your family and friends.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 150 grams active sourdough starter
- 250 grams filtered water
- 28 grams honey
- 500 grams unbleached flour
- 10 grams sea salt
- 1 tablespoon sugar (for boiling)
- 1 tablespoon baking soda (for boiling)
- 2 tablespoons brown sugar (for filling)
- 1 tablespoon cinnamon (for filling)
- 1/4 cup brown sugar (for topping)
- 3 tablespoons cane sugar (for topping)
- 1 1/2 tablespoons cinnamon (for topping)
- 4 tablespoons unsalted butter, room temperature
Instructions
- In a mixing bowl, combine the sourdough starter, water, and honey.
- Gradually add the flour and sea salt; mix until a dough forms.
- Cover and let rise for 8–12 hours until doubled in size.
- Divide dough into eight pieces, roll into logs, and shape into circles.
- Cover and let rise for an additional 30 minutes to an hour.
- Preheat oven to 425°F and boil water with sugar and baking soda.
- Boil bagels for one minute on each side; then drain and place on lined baking sheets.
- Brush with melted butter and sprinkle with cinnamon crunch topping.
- Bake for about 20–25 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 12g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg