Homemade Cinnamon Sugar Bagels

🧡 I’ve been making these Cinnamon Sugar Bagels for years, and they’re always the first to disappear from my breakfast table! There’s something magical about that crunchy, sweet cinnamon topping that transforms an ordinary morning into something special. The aroma alone takes me right back to Grandma’s kitchen—warm, comforting, and full of promise.

You know those mornings when only something special will do? That’s when I pull out this recipe. The first time I made these Cinnamon Sugar Bagels, my kitchen filled with the most heavenly scent—sweet cinnamon and yeasty dough dancing together in perfect harmony. It reminded me so much of those special Saturday mornings at my Grandma’s, where we’d gather around her worn oak table while she worked her magic with simple ingredients.

What makes these bagels extra special is that crunchy cinnamon-sugar coating—similar to what you’ll find in our Bagel Recipe with Crunchy Topping Like Panera. It’s like Panera’s famous Cinnamon Crunch bagels but (dare I say it?) even better because they’re made with love in your own kitchen! The contrast between the chewy bagel and the sweet, crispy topping is pure joy in every bite. And while they might seem intimidating, I promise they’re simpler than you think. Ready to fill your home with that irresistible cinnamon aroma? Let’s get baking!

Why You’ll Love These Cinnamon Sugar Bagels

I’ve tested this recipe countless times in my home kitchen, tweaking it until it’s absolutely perfect. These bagels bring together the comfort of traditional baking with a sweet twist that makes breakfast or brunch feel special—without requiring professional baking skills! For another comforting twist, try our Cinnamon Raisin Bagels, which add chewy fruit to the mix.

• Easier than you think! Don’t let bagel-making intimidate you—my step-by-step method breaks it down into manageable steps that even beginner bakers can master.
• That crunchy topping is pure magic! The contrast between the chewy bagel and sweet, cinnamon-sugar crunch creates the most delightful texture experience.
• Better than store-bought every time. These homemade bagels have no preservatives or artificial ingredients—just wholesome goodness you can feel good about sharing.
• Freezer-friendly convenience. Make a batch on the weekend and enjoy fresh-tasting bagels all week long—they reheat beautifully, just like our protein-packed Quick Protein Bagels which are also freezer-friendly.
• Adaptable to your taste. Once you master the basic technique, you can play with different toppings and flavors to create your own signature bagels.

Ingredient Note List

Active Dry Yeast: I always use this to create that perfect bagel texture—it’s what gives our dough its rise and distinctive flavor that makes homemade bagels so special.

Honey: This natural sweetener feeds the yeast and adds a subtle depth to the bagel dough that complements the cinnamon sugar topping beautifully.

All-Purpose Flour: The foundation of our bagels, providing structure and that perfect chewy texture—I’ve found you don’t need fancy bread flour for excellent results.

Brown Sugar: My secret to creating that bakery-style cinnamon crunch topping—the molasses content helps it caramelize slightly during baking for extra flavor.

Ground Cinnamon: The star of our topping brings warmth and that unmistakable aroma that fills your kitchen with comfort—I always use fresh, fragrant cinnamon for the best flavor.

Butter: Brushing the bagels with melted butter helps the cinnamon sugar mixture stick and creates that delightful crunchy texture we’re after.

Baking Soda: Adding this to the boiling water creates that distinctive bagel crust and beautiful golden color—it’s a small step that makes a big difference!

How to Make Cinnamon Sugar Bagels?

Step 1. I always start by combining the yeast, warm water, honey, and salt in my stand mixer bowl. This initial step is so important—I make sure the water is just warm (about 110°F), as too hot will kill the yeast and too cool won’t activate it properly.

Step 2. After my yeast mixture gets foamy (about 10 minutes), I add the flour gradually. My grandmother taught me to add most but not all the flour first, then adjust as needed—the dough should feel tacky but not super sticky.

Step 3. I’ve found that kneading the dough thoroughly is key to getting that classic chewy bagel texture. Whether using a dough hook or kneading by hand, this develops the gluten that gives bagels their signature bite—something we also emphasize in our chewy, flavorful New York Style Bagels.

Step 4. The resting periods are where the magic happens! I let my dough rest briefly after kneading, then knead again before the longer rise. This two-stage process creates the perfect texture—something I learned through lots of trial and error!

Step 5. For shaping, I’ve discovered the poke method works best for me. I divide the dough into equal portions, roll each into a ball, then poke my thumb through the center and gently stretch to form that classic bagel shape—no seams to worry about!

Step 6. Before boiling, I always let my shaped bagels rest. This final rise helps them maintain their shape during boiling and creates that perfect texture contrast between crust and interior.

Step 7. The boiling step is where these transform from bread to true bagels! I make sure my water has baking soda, sugar, and salt added—this creates that distinctive bagel exterior we all love.

Step 8. My favorite part is adding the topping! After boiling, I quickly brush each bagel with melted butter while they’re still warm, then generously sprinkle with the cinnamon-sugar mixture—don’t be shy with it!

Step 9. When baking, I watch for that beautiful golden color and sweet aroma. My test for doneness is slicing one open—the interior should be fully cooked but still moist and chewy.

How to Store & Reheat

I typically store these Cinnamon Sugar Bagels in an airtight container at room temperature, where they stay fresh for up to 2 days. For longer storage, I pop them into a ziplock bag in the fridge, where they’ll keep well for about 5 days.

For the best long-term storage, I’ve found freezing works wonderfully! I slice the bagels before freezing, then wrap them individually in plastic wrap and place them in a freezer bag. This way, they stay fresh for up to 3 months, and I can grab just what I need.

When it comes to reheating, I’ve tried several methods and have my favorites. For the freshest taste from frozen, I toast the bagel slices directly from frozen—no thawing needed! If you’re reheating a room temperature bagel, a quick 10-15 seconds in the microwave followed by toasting gives that perfect balance of soft interior and slightly crisp exterior while reviving the cinnamon sugar crunch.

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What to Serve with Cinnamon Sugar Bagels

Cream Cheese Spread: Nothing complements these sweet bagels quite like a schmear of tangy cream cheese—the contrast between the sweet cinnamon crunch and the creamy, slightly tangy spread is absolute perfection. You could also try them alongside our savory Jalapeño Cheddar Bagels for a sweet-and-spicy bagel board, or serve them with a creamy dip like the one in our Bagel Dip Recipe for a crowd-pleasing brunch.

Fresh Fruit Platter: I love serving these bagels alongside a colorful array of fresh berries and sliced fruits. The fresh, natural sweetness pairs beautifully with the warm cinnamon flavors.

Crispy Bacon: The sweet-savory combination of cinnamon sugar bagels with crispy bacon is a game-changer! My family goes wild for this pairing—something about the salty crunch with the sweet bagel is irresistible.

Yogurt Parfaits: When I’m hosting brunch, I set out simple yogurt parfaits alongside these bagels. The cool, creamy yogurt with some added granola provides wonderful texture contrast to the chewy bagels. For an extra twist, pair them with our Greek Yogurt Blueberry Bagels for a fruity duo.

Hot Chocolate or Coffee: In my kitchen, these bagels are always served with something warm to sip. A rich hot chocolate or your favorite coffee brings out the cinnamon notes beautifully—it’s like a hug in a mug to go with your bagel!

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