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A close-up shows golden-brown Cinnamon Sugar Bagels, perfectly baked and sprinkled with a generous coating of sweet cinnamon sugar.

Cinnamon Sugar Bagels Easy

Enjoy bakery-worthy bagels made easily at home with this simplified recipe. These soft, chewy bagels are topped with a delightful cinnamon-sugar mixture, perfect for a sweet and satisfying breakfast or snack.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Breakfast, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups warm water 105-115°F
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 4 cups bread flour, plus more for dusting
  • 1 teaspoon salt
  • 8 cups water
  • 2 tablespoons honey or brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons milk or egg wash

Equipment

  • Large bowl
  • Stand mixer (optional)
  • Dough hook attachment (if using stand mixer)
  • Measuring cups and spoons
  • Plastic wrap
  • Clean kitchen towel
  • Baking sheet
  • Parchment paper
  • Large pot
  • Wire rack
  • Small bowl

Method
 

  1. Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it stand for 5-10 minutes, until foamy.
  2. Combine Dry Ingredients: Add the bread flour and salt to the yeast mixture.
  3. Knead the Dough: If using a stand mixer, use the dough hook and knead on medium speed for 8-10 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
  5. Punch Down and Divide: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces.
  6. Shape the Bagels: Roll each piece of dough into a rope about 8-10 inches long. Bring the ends together to form a circle, overlapping them slightly. Press the overlapping ends firmly together to seal the bagel shape. Alternatively, form the dough into a ball, then poke a hole in the center with your thumb. Gently stretch the hole to create a bagel shape.
  7. Second Rise (Proofing): Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rest for 15-20 minutes while you prepare the boiling water.
  8. Preheat Oven: Preheat your oven to 425°F (220°C).
  9. Prepare Boiling Water: In a large pot, bring 8 cups of water and honey (or brown sugar) to a boil.
  10. Boil the Bagels: Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1 minute per side.
  11. Prepare Cinnamon Sugar Topping: While the bagels are boiling, combine the sugar and cinnamon in a small bowl.
  12. Top the Bagels: After boiling, place the bagels back on the prepared baking sheet. Brush the tops of the bagels with milk or egg wash. Generously sprinkle the cinnamon-sugar mixture over the tops of the bagels.
  13. Bake the Bagels: Bake for 20-25 minutes, or until golden brown.
  14. Cool: Transfer the baked bagels to a wire rack to cool completely before slicing and serving.

Notes

For denser bagels, ensure you use bread flour, knead the dough sufficiently, and allow for proper rising time. To prevent flat bagels, avoid over-proofing the dough. If the cinnamon sugar topping burns, lower the oven temperature or tent the bagels with foil. Baked bagels can be frozen for up to 2 months. For variations, try everything bagel seasoning, chocolate chips, or savory toppings like cheese and herbs. Dough can be made ahead and stored in the refrigerator for up to 24 hours.