Molly the Baker made the most amazing Cinnamon Crunch Bagels!

Cinnamon Crunch Bagels1


4 1/4 c. flour

2 packets yeast

1 1/2 c. warm water

1 Tbsp. cinnamon

1 c. white chocolate chips

4 Tbsp. sugar

1 Tbsp. salt


1/2 c. sugar

1/2 c. brown sugar

1/2 c. melted butter  (note:  there was a lot leftover)

1/4 c. cinnamon

1.  Start the dough by mixing the yeast with 1 1/4 c. flour in a bowl.

 2.  In a small bowl, combine water, 3 Tbsp. of the sugar, cinnamon, vanilla chips, salt.  Add to the yeast mixture, and beat for about 3 minutes.

3.  Use your hands to mix in more flour until the dough is somewhat stiff.

4.  Place the dough on a floured surface and knead for about 10 minutes until elastic.

5.  Cover and let sit for about 15 minutes.


6.  Divide into 12 portions.  Form rounds and poke a hole in the middle of each to shape bagels.


7.  Le sit for 20 minutes while you start a large pot of boiling water into which you have stirred 1 Tbsp. sugar.


8.  Reduce to a simmer.  Heat oven to 425 F.

9.  Add the bagels in batches, cooking for about 7 minutes each.  Flip when halfway done.  (Molly was surprised when they sank at first, and then rose to the top – she was also concerned when they were gooey, and cooked some of them longer, but once they baked, they were the same).


10.  Drain each bagel as they are done boiling and arrange on a baking sheet.(Molly put down paper toweling first.)


11.  Combine the sugars and cinnamon for topping in a bowl.  (There was a lot of this leftover too.)


12.  Brush each bagel with melted butter, and top with cinnamon and sugar mixture.



Molly moved them over to a new baking sheet so there would be no sugar laying around them on the parchment paper to burn.


13.  Bake for 20 minutes until topping is crisp.

Cinnamon Crunch Bagels2Cinnamon Crunch Bagels3