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the best cinnamon crunch bagels

  • Author: jenny goycochea
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8-9 large bagels 1x
  • Category: baking
  • Diet: Vegetarian


I love savory bagels, but every now and then I really want a sweet, cinnamon crunch one and these are perfect!




  • 375 g (about 1 2/3 cups) warm water, about 90 degrees (no hotter!)
  • 20 g (1 1/2 tablespoons) sugar
  • 3 g (1 teaspoon) active dry yeast
  • 325 g (about 2 1/4 cups) bread flour


  • 325 g (about 2 1/4 cups) bread flour
  • 30 g (about 3 tablespoons) diastatic malt powder
  • 10 g (about 2 teaspoons) kosher salt
  • all the sponge, from above

Boiling Solution

  • 23 quarts of water (should fill about 3” in your pot)
  • 1/4 cup barley malt syrup
  • 1/2 teaspoon baking soda

Cinnamon Crunch Topping

  • 6 tablespoons unsalted butter, melted and divided
  • 3/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons all purpose flour


  1. To make the sponge: In the bowl of a stand mixer, mix all the ingredients together with a wooden spoon until well combined. Cover with plastic wrap, transfer to a warm area and allow the sponge to rise until tripled in size with lots of bubbles. 
  2. After the sponge has fermented, add the remaining flour and the diastatic malt powder. Using the dough hook attachment, mix on medium-low speed until the dough starts to come together. Sprinkle in the salt and continue to mix. You’ll need to mix the dough for about 20 minutes, so set a timer. The dough should be smooth and elastic at this point. Cover the bowl with a damp kitchen towel and allow to rest for 15 minutes. 
  3. Line 2 baking sheets with parchment paper and lightly spray with nonstick coating. Using a scale, portion the dough into 130g pieces and place them on the baking sheet and cover with a damp towel so that the dough doesn’t dry out. Working with one piece of dough at a time, shape the dough into a tight ball. Cup the dough under your rounded hand, and working in tight circles on a work surface, roll until the dough is smooth and the seam on the bottom is sealed. Return to the baking sheet and cover with a damp cloth. Let the pieces rest for 10 minutes. 
  4. Using a damp finger, poke a hole through the center of the dough ball and enlarge the circle so that the bagel is about 4 inches in diameter with a hole that is about 1 1/2 inches. The hole might look large, but the bagels will swell when they rise. Transfer the bagels to the greased baking sheets (I found that I needed two to give the bagels adequate room), cover with plastic wrap and refrigerate overnight. 
  5. Preheat an oven to 425 degrees F. To make the topping, mix together the sugars, flour, cinnamon and 3 tablespoons of melted butter with a fork until well combined and then transfer to the fridge for 5-10 minutes. Fill a large pot or dutch oven with at least 3 inches of water. Add the barley malt syrup and bring to a boil. This is important, if the water isn’t boiling, you’ll end up with small, tough bagels. Working in batches of 3 or so, boil the bagels for 1 minute on each side. Transfer to a baking sheet lined with parchment paper (let the water drip off of them before transferring them). Brush the bagels with the remaining melted butter and liberally top them with the cinnamon crumb topping. Bake for 20-25 minutes, until golden brown, rotating the trays halfway through. Transfer the bagels to a rack for cooling. Serve with cream cheese or honey butter. Bagels will keep for 4-5 days in a sealed storage bag. 

Keywords: bagels

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