What’s your favorite breakfast treat? Try these easy homemade sourdough cinnamon bagels with crunchy topping made with simple ingredients for a delicious weeknight dinner or family favorite breakfast option, save for later

Homemade Sourdough Cinnamon Bagels with Crunchy Topping

Introduction

Imagine waking up to the aroma of freshly baked sourdough cinnamon bagels, their soft, chewy interior wrapped in a crunchy, sweet topping that’s sure to start your day off right. Making these delicious treats at home is easier than you think, requiring just a few everyday ingredients and some simple steps. The beauty of this recipe lies in its balance of flavors and textures, from the tang of the sourdough to the warmth of the cinnamon, all topped with a satisfying crunch. Whether you’re a seasoned baker or just starting out, this recipe is perfect for anyone looking to elevate their breakfast or brunch game with a little creativity and minimal effort.

Why This Works

• Flavor balance and ingredient accessibility: This recipe combines the natural yeast flavor of sourdough with the sweetness of cinnamon and the crunch of a carefully selected topping, all using ingredients that are easily found in most grocery stores.
• Ease of preparation: Despite the impressive results, the steps to make these bagels are straightforward and require minimal specialized equipment, making it accessible to bakers of all levels.
• Impressive results with minimal effort: The combination of sourdough, cinnamon, and crunchy topping creates a bagel that’s not only delicious but also visually appealing, perfect for impressing guests or as a special treat for yourself.

Key Ingredients

The foundation of these homemade sourdough cinnamon bagels includes a sourdough starter, which provides the natural yeast for fermentation; flour, which gives the bagels their structure; cinnamon, for that warm, sweet flavor; and a crunchy topping, which can be customized with ingredients like sesame seeds, poppy seeds, or even chopped nuts. For the sourdough starter, if you don’t have one already, you can either create your own by fermenting flour and water or use a store-bought starter. The flour can be all-purpose or bread flour, with the latter providing a slightly chewier texture. The crunchy topping is where you can get creative, choosing ingredients that complement the cinnamon and sourdough flavors.

Instructions

1. Step 1: Begin by preparing your ingredients. If you’re using a homemade sourdough starter, make sure it’s active and bubbly. Measure out your flour, salt, sugar, and cinnamon. For the topping, choose your desired ingredients and have them ready.
2. Step 2: Mix the dough by combining the sourdough starter, flour, salt, sugar, and cinnamon in a large bowl. Gradually add water as needed to form a sticky dough. Knead the dough for about 10 minutes until it becomes smooth and elastic.
3. Step 3: Let the dough rest and rise in a warm, draft-free place for several hours, or until it has doubled in size. Once risen, divide the dough into 4-6 pieces, depending on how large you want your bagels to be. Roll each piece into a ball and then use your thumbs to create a hole in the center, stretching it out to form the bagel shape. Place the shaped bagels onto a baking sheet lined with parchment paper, leaving space between each bagel for rising.
4. Step 4: Allow the bagels to rise for another hour before boiling them in water for a few minutes on each side. This step gives bagels their characteristic crust. After boiling, place the bagels back on the baking sheet and brush with egg wash. Sprinkle your chosen crunchy topping over the bagels. Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown.

Handy Tips

• For a more intense sourdough flavor, use a more mature starter or let the dough ferment for a longer time.
• Experiment with different types of flour, like whole wheat or rye, for a unique flavor profile.
• When boiling the bagels, add a tablespoon of sugar to the water to help create a better crust.

Heat Control

Heat control is crucial in baking these sourdough cinnamon bagels. The ideal temperature for baking is 400°F (200°C), and the bagels should be baked for 20-25 minutes, or until they’re golden brown. It’s also important to preheat your oven to ensure a consistent temperature. When boiling the bagels, make sure the water is boiling gently to avoid damaging the dough. Signs of doneness include a golden brown color and a firm, crusty exterior.

Crunch Factor

Achieving the right crunch on your bagels is key to their texture and appeal. The boiling step before baking is essential for creating the crust, and the type of topping you choose will also contribute to the crunch. Sesame seeds and poppy seeds are popular choices because they provide a nice textural contrast to the soft interior of the bagel. To enhance the crunch, make sure the bagels are fully dry after boiling before applying the topping and baking.

Pro Kitchen Tricks

• Use a baking stone in the oven to enhance the crust of the bagels.
• For an easier shaping process, make sure the dough is at room temperature and not too sticky.
• Keep your sourdough starter healthy by feeding it regularly and storing it in the right conditions.

Storage Tips

• Store cooled bagels in an airtight container at room temperature for up to 3 days.
• Freeze bagels for up to 2 months and thaw at room temperature or reheat in the oven.
• Reheat bagels by wrapping them in foil and baking at 350°F (180°C) for about 10 minutes.

Gift Packaging Ideas

These homemade sourdough cinnamon bagels make a wonderful gift, especially when packaged thoughtfully. Consider placing a few bagels in a decorative paper bag or a wooden crate, along with a small jar of cream cheese or butter for spreading. You could also include a packet of your sourdough starter for the recipient to try their hand at baking. Wrap the bag or crate with twine and add a handwritten note for a personal touch.

Flavor Variations

• 🌟 Different spices: Try adding a pinch of nutmeg or cardamom to the dough for a unique flavor.
• 🌟 Creative toppings: Experiment with various nuts, seeds, or even dried fruits for different textures and flavors.
• 🌟 Ingredient swaps: Replace some of the all-purpose flour with whole wheat flour for a nuttier flavor or use different types of sugar for varying sweetness levels.

Troubleshooting

• Texture problems: If your bagels are too dense, check your rising time and ensure your starter is active. If they’re too crispy, reduce the baking time.
• Ingredient replacements: If you don’t have sourdough starter, you can use commercial yeast as a substitute, though the flavor will be different.
• Over/undercooking signs: Keep an eye on your bagels while they’re baking; they should be golden brown. If they’re pale, they might not be cooked enough, and if they’re too dark, they could be overcooked.

FAQs

• Can I freeze it? Yes, you can freeze the bagels after they’ve cooled. Simply place them in a freezer-safe bag or container and store for up to 2 months.
• Is it gluten-free? No, this recipe uses wheat flour and is not suitable for those with gluten intolerance or sensitivity. However, you can experiment with gluten-free flours for a modified version.
• Can I double the recipe? Yes, you can easily double or even triple this recipe if you’re planning to make a large batch of bagels. Just ensure you have enough space for the dough to rise and for the bagels to bake without overcrowding the baking sheet.

Conclusion

Making homemade sourdough cinnamon bagels with a crunchy topping is a rewarding baking project that combines the joy of working with sourdough, the warmth of cinnamon, and the satisfaction of creating something delicious from scratch. With a little patience and practice, you’ll be enjoying freshly baked bagels in no time. Don’t be afraid to experiment with different flavors and toppings to make the recipe your own, and consider sharing your creations with friends and family as a thoughtful gift. Happy baking!