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–+ servings

Apple Cinnamon Sourdough Bagels

Hailey
Apple cinnamon sourdough bagels are soft and chewy in texture. They are bursting with a cinnamon sugar swirl, chopped apples and topped with a cinnamon crunch topping.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Bulk Fermentation Period 1 day
Total Time 1 day 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Bagels
Calories 211 kcal

Equipment

  • 1 Kitchenaid Stand Mixer optional
  • 1 Small Bowl
  • 1 Sheet Pan lined with parchment paper
  • 1 Pastry Cutter Optional optional
  • 1 Large Pot

Ingredients
  

Sourdough Bagel Dough

  • 1 TBSP Salt
  • 2-1/2 TBSP Honey or Maple Syrup
  • 3/4 Cup Sourdough Starter Active or discard work well
  • 5-1/4 Cup All Purpose Flour Can be more or less by 1/4 cup *see notes
  • 1-1/2 Cup Water
  • 1/4 Cup Apples Peeled and diced
  • 1 TBS Cinnamon

Baking Soda Bath

  • 6-8 Cups Water
  • 1 TBSP Baking Soda
  • 1 TBSP Brown Sugar

Cinnamon Crunch Topping

  • 2 TBS Butter
  • 1 TBS Flour All purpose flour or gluten free flour
  • 1 TBS Brown Sugar
  • 1 tsp cinnamon

Instructions
 

Mix the Dough and Fermentation Period

  • Add the water, sourdough discard, honey and salt together. Stir until mixed. Add the flour and stir together.
    If you allow the dough to sit for a few minutes (5-15) so the flour can absorb the water, the process of kneading the dough will be quicker.
  • If kneading by hand, knead in a large bowl until you no longer feel salt granules within the dough. When stretched, the dough will create a windowpane. When touched, the dough will spring back.
    Option to complete a few series of stretch and folds before allowing the dough to ferment. We like to complete 5 stretch and folds, allow the dough to sit for 30-45 minutes and complete the stretch and folds one more time.
  • If using a kitchenaid mixer or other stand mixer, mix on low using a dough hook attachment. This takes about 5-8 minutes. The same texture of the dough will occur as when mixing by hand.
  • Cover with plastic wrap, a tea towel, beeswax wrap or anything to sure the dough is not exposed to air as the top will dry out. Allow to sit on the countertop at room temperature until the dough has doubled in size.
  • Once the dough has doubled in size, place into the refrigerator (covered) until you are ready to boil the bagels. Allow the bulk fermentation period to occur for up to 3 days.
  • When you are ready to make the bagels, remove from the fridge and place the dough on the countertop.

Shape and Boil the Bagels

  • In a large pot, bring 6-8 cups of water to a boil. Add the baking soda and brown sugar to the boiling water. Once boiling, reduce the heat to a simmer.
  • Add a generous amount of cinnamon and the diced apples to the bagel dough. Knead by hand until mixed to your liking.
  • Split the sourdough bagel dough into twelve equal pieces. Allow to sit on the countertop until water is simmering for a second rise.
  • Shape the bagels by inserting a finger into the center of the bagel. Stretch the center by putting your pointer fingers in the center and rotating in a circle, creating a bagel shape. The hole will not stay as large once cooked.
  • Place 3-4 bagels in the warm water at a time. Allow them to cook in water for 2 minutes total - flipping halfway.
  • Remove with a slotted spoon or wooden spoon. Place on a parchment lined baking sheet or cookie sheet.
  • In a small bowl combine butter, brown sugar, cinnamon and flour. Place up to a tablespoon of the sugar mixture on top of each bagel. Add towards the center as the cinnamon crunch mixture will spread slightly while baking.
    By adding to the center, this will ensure it will not fall to the bottom of the bagel onto the parchment paper (and burning).

Cooking and Cooling Sourdough Bagel

  • Cook at 425 for 10 minutes. Reduce heat for 350 and cook for 8-12 minutes or until the outside is golden brown in color and the bagels are firm to the touch.
  • Remove from the oven and allow to cool on a wire rack before placing in a ziplock baggie. Store with the corner open so condensation does not occur on the inside of the bag.

Video

Notes

  • Active sourdough starter or sourdough discard can be utilized. Note, if you use sourdough discard, the bagels may not rise as much as active sourdough discard.  We like to use discard which is hungry and ready to be fed.
  • When making the dough, you may need more or less water. I like to add water by a tablespoon or two at a time - up to 1/4 cup. Depending on how active your sourdough discard is can impact how much water you need.

Nutrition

Serving: 1bagelCalories: 211kcalCarbohydrates: 42.1gProtein: 5.1gFat: 2.9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.7gCholesterol: 6mgSodium: 1025mgPotassium: 72mgFiber: 1.6gSugar: 7.3gVitamin A: 56IUVitamin C: 0.4mgCalcium: 17mgIron: 1.7mg
Keyword apple, bagel, breakfast, cinnamon, discard, Seasonal, sourdough
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