Cinnamon Crunch Sourdough Bagel
This cinnamon crunch sourdough bagel is a panera dupe. The base is a cinnamon dough with a crunchy cinnamon sugar topping.
Equipment
- 1 Kitchenaid Mixer
- 1 Large Pot
- 1 Baking Sheet
- 1 Wire Rack For cooling
Ingredients
Sourdough Bagel Dough
- 1 TBSP Salt
- 2-1/2 TBSP Honey Agave 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
- 1-1/2 Cup Water
- 2 TBS Cinnamon (inclusion) *See notes
Baking Soda Bath
- 6-8 Cups Water
- 1 TBSP Baking Soda
- 1 TBSP Brown Sugar
Cinnamon Crunch Topping
- 2 TBS Butter Salted or Unsalted
- 1 TBS Flour All purpose flour or gluten free flour
- 1 TBS Brown Sugar
- 1 tsp cinnamon
Instructions
Bulk Fermentation
- To a mixing bowl, add salt, flour, honey, sourdough starter and water. Allow the dough to sit for 5-10 minutes.
- Use the dough attachment and allow bagel dough to come together on 'stir' until the dough is bouncy. If the dough is pulled apart slightly, it will not split easily and may begin to look like a windowpane glass.
- Cover with plastic wrap or a beeswax wrap. Allow to bulk ferment on the counter for up to 6-12 hours depending on the temperature of your home. The dough will rise 1-1/2 times to double in size at this time.
- Still covered, place in fridge and allow to ferment for up to 48 hours.
Day of Baking (Second Rise + Boiling Water Bath)
- The next morning (or the time of baking), remove from the fridge and begin heating up a pan of boiling water. Heat oven to 425 degrees. To the boiling water, add 1 TBS of baking soda and 1 TBS of brown sugar.
- Remove dough from bowl and place on counter top. Add the cinnamon inclusion into the dough. Knead by hand until incorporated within the dough. Cut into 12 sections.
- Allow to complete second rise on countertop while water is heating. Can allow to rise for 30 minutes to 1 hour before placing in water.
- After the water comes to a boil, reduce heat to low boil. Shape dough balls using your fingers by poking a hole in the middle and shaping into bagels.
- Add 2-4 bagels into the boiling water at a time. Allow to boil for 1 minute, flipping halfway through. The bagels may sink to the bottom of the water before releasing and floating in the water. Remove from boiling water with a slotted spoon and place on a lined sheet pan.
- Mix the cinnamon, sugar, butter and flour together. Add 1 tsp to the center of each bagel.
- Cook bagels for 20 minutes. Then decrease temperature to 350 degrees (keeping the bagels in the oven during this time). Allow to cook for 10-15 more minutes until bagels are golden brown in color.
- Remove from oven and allow to cool on the baking sheet. Transfer to a cookie sheet and allow to cool / sit at room temperature for up to 12 hours. Can be stored in a plastic bag, though it should be vented.
Notes
A note about water
When making the dough, you may need 1/4 more or less flour. This is due to the sourdough discard and protein found within the flour. Some days I need 5-1/4 cup flour and other days 5-1/2 cups. Add water slowly if you believe more water is needed.
*Cinnamon Inclusion
Add the cinnamon after the bulk fermentation period has occurred. Cinnamon can negatively impact the rise of dough.
For this reason, knead the cinnamon into the dough after the bulk fermentation period. The dough will continue to rise after the baking soda bath before baking in the oven.
Cinnamon Sugar Mixture Notes
- Add a tablespoon of flour to the cinnamon sugar mixture to ensure it does not spread off the bagels and burn to the sheet of the bagel.
Nutrition
Serving: 1bagelCalories: 283kcalCarbohydrates: 50.6gProtein: 6.3gFat: 2.4gSaturated Fat: 1.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 581mgFiber: 2.1gSugar: 9.6gVitamin A: 33IUCalcium: 2.5mgIron: 2.1mg
Tried this recipe?Let us know how it was!