These homemade cinnamon sugar bagels are warm, chewy and gentle spices that are a perfect blend of sweet and comfortable. Boil and bake for a classic texture, they are ideal for freshness from the oven with cream cheese or rain honey.
Start your day with a homemade treat that will surely impress you: our cinnamon sugar is a bagel! These golden chewy bagels topped with sweet cinnamon sugar make it the perfect addition to any special occasion brunch menu. Easy to make and absolutely delicious, pair them with your favorite cream cheese or butter, both like and relaxing. Perfect for a stress-free meal!
Cinnamon Sugar Bagel
These homemade cinnamon sugar bagels are warm, chewy and gentle spices that are a perfect blend of sweet and comfortable. Boil and bake for a classic texture, they are ideal for freshness from the oven with cream cheese or rain honey.
Serve: 8
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Mix warm water, yeast and 1 tablespoon of sugar in a small bowl. Let stand for 5 minutes or until foamy.
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Mix the flour and salt, then stir the yeast mixture. Knead for 8-10 minutes or until smooth.
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Place in a greased bowl and cover loosely with a kitchen towel. Let the dough rest for an hour in a warm place, or double the size.
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Pour the dough onto a slightly floured surface. Divide into 8 equal pieces, shaped into balls. Poke a hole in the center of the dough with your thumb to form a bagel.
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Meanwhile, bring a large pot of water to a boil. After boiling, add the remaining 2 tablespoons of sugar. Preheat the oven to 400 degrees.
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One at a time, carefully add the bagel to boiling water, cook for 2 minutes, and flip halfway. Place on a parchment lined baking sheet.
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Mix cinnamon and brown sugar together. In a separate bowl, stir the eggs with 1 tablespoon of cold water for egg washing.
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Wash the bagels with eggs and sprinkle them freely with cinnamon sugar.
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Place in the oven and bake for 20-25 minutes or until golden brown.
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Cool slightly and serve with butter, cream cheese or your favorite sauce. enjoy!
Store sealed containers at room temperature for up to 2 days, or freeze for up to 2 months.
