Cinnamon Crunch Bagel

Cinnamon Crunch Bagel Recipe

 Cinnamon Crunch Bagels

I made these delicious cinnamon crunch bagels after a trip to Panera Bread. The girls fell in love with their cinnamon crunch bagels and so I had to try to make it myself. I can’t eat out because of my food allergies so it is always a challenge trying to recreate the things that the family loves at home that is safe to eat. These turned out so well. They rose higher than I expected them to but they are great with that sweet crunch on top.

Cinnamon Crunch Bagel

Cinnamon Crunch Bagels

Ingredients:

1 1/2 cups warm Bottled Water about 110 F
4 1/2 to 4 3/4 cups of Organic Flour
2 pkgs of
 Active Dry Yeast
2 tablespoons Raw Sugar
1 teaspoon Himalayan Pink Salt
1 tablespoon C
innamon
1 tablespoon Raw S
ugar (for the water bath)

Topping:
1 c
up Raw Sugar
¼ cup Cinnamon
4 to 6 tablespoons Grass-fed Butter (
melted)

Directions:
In a mixing bowl combine 1 1/2 cups of flour and the yeast.

Combine warm water, 3 tablespoons sugar and salt. Pour over flour mixture.

Beat at low speed with an electric mixer for about 1/2 a minute, then stir as much of the remaining flour with a spoon as you can.

Turn out on to a lightly floured surface, kneed in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.

Cover and let rest for 10 minutes, then cut into 12 even portions.

Shape each one into a smooth ball.

Punch a hole in the center of each and pull gently to widen the hole to about 1 1/2 -2 inches. Place on a greased baking sheet.

Cover and let rise for 20 minutes.


Broil 5 inches from heat for 3-4 minutes turning once (tops should not turn brown).

Heat a gallon of water to boiling in a large pan, and add 1 tablespoon of sugar to the water. Cook 4-5 bagels at a time in the boiling water for 7 minutes turning once. Remove bagels with a slotted spoon and drain the water.

Once the bagels are all boiled, brush each bagel with butter and then generously sprinkle the cinnamon and sugar topping.

Then place on a cookie sheet and return to the oven for 25-30 minutes at 375.

Cinnamon Crunch Bagel

RosevineCottageGirls.com

  • 1 1/2  cups warm Bottled Water about 110 F
  • 4 1/2 to 4 3/4  cups of Organic Flour
  • 2 pkgs of Active Dry Yeast
  • 2 tablespoons Raw Sugar
  • 1 teaspoon Himalayan Pink Salt
  • 1 tablespoon Cinnamon
  • 1 tablespoon  Raw Sugar (for the water bath)
  • Topping:
  • 1 cup Raw Sugar
  • ¼ cup Cinnamon
  • 4 to 6 tablespoons Grass-fed Butter (melted)
  1. Directions:
  2. In a mixing bowl combine 1 1/2 cups of flour and the yeast.
  3. Combine warm water, 3 tablespoons sugar and salt. Pour over flour mixture.
  4. Beat at low speed with an electric mixer for about 1/2 a minute, then stir as much of the remaining flour with a spoon as you can.
  5. Turn out on to a lightly floured surface, kneed in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
  6. Cover and let rest for 10 minutes, then cut into 12 even portions.
  7. Shape each one into a smooth ball.
  8. Punch a hole in the center of each and pull gently to widen the hole to about 1 1/2 -2 inches. Place on a greased baking sheet.
  9. Cover and let rise for 20 minutes.
  10. Broil 5 inches from heat for 3-4 minutes turning once (tops should not turn brown).
  11. Heat a gallon of water to boiling in a large pan, and add 1 tablespoon of sugar to the water. Cook 4-5 bagels at a time in the boiling water for 7 minutes turning once. Remove bagels with a slotted spoon and drain the water.
  12. Once the bagels are all boiled, brush each bagel with butter and then generously sprinkle the cinnamon and sugar topping.
  13. Then place on a cookie sheet and return to the oven for 25-30 minutes at 375.

Before you go check out these other recipes

 

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