Bakery

Homemade Sourdough Cinnamon Crunch Bagels

Chewy sourdough bagels topped with a crackly cinnamon-sugar crunch—our family's favorite comfort bake.

July 15, 2025
Homemade Sourdough Cinnamon Crunch Bagels

During my first year of making sourdough, bagels were the first non-bread thing I tried. I started with chocolate chip. Then double chocolate. But when I made this cinnamon crunch version… it stuck.

Something about the cozy flavor, the crispy-sweet topping, and that chewy sourdough bite just clicked. My husband and girls started requesting these over everything else. A batch of eight? Gone in less than two days.

These bagels have become such a comfort food for our family—the smell alone puts everyone in a good mood. It fills the whole house with warm, spiced sweetness, and suddenly, everyone’s in the kitchen asking, “Are they ready yet?”

I tested so many recipes and tweaked the ratios over time to get the chew, crunch, and cinnamon just right. The best batch I ever made? It was during a fall "friendcation" when I had to double the recipe—and knead the whole thing by hand (no stand mixer in sight!). My arms were sore, but the bagels turned out unforgettable. So if i ever have time, I like to knead these by hand when possible.

Getting that crackly cinnamon sugar topping just right took some trial and error, but now that it’s perfected, I’m so excited to finally share it with you.

‍

During my first year of making sourdough, bagels were the first non-bread thing I tried. I started with chocolate chip. Then double chocolate. But when I made this cinnamon crunch version… it stuck.

Something about the cozy flavor, the crispy-sweet topping, and that chewy sourdough bite just clicked. My husband and girls started requesting these over everything else. A batch of eight? Gone in less than two days.

These bagels have become such a comfort food for our family—the smell alone puts everyone in a good mood. It fills the whole house with warm, spiced sweetness, and suddenly, everyone’s in the kitchen asking, “Are they ready yet?”

I tested so many recipes and tweaked the ratios over time to get the chew, crunch, and cinnamon just right. The best batch I ever made? It was during a fall "friendcation" when I had to double the recipe—and knead the whole thing by hand (no stand mixer in sight!). My arms were sore, but the bagels turned out unforgettable. So if i ever have time, I like to knead these by hand when possible.

Getting that crackly cinnamon sugar topping just right took some trial and error, but now that it’s perfected, I’m so excited to finally share it with you.

‍

Kitchenware

Large mixing bowl or stand mixer with dough hook

Kitchen scale

Measuring spoons

Bench scraper or knife

Rolling pin (optional)

Parchment paper or silicone baking mat

Large pot for boiling

Slotted spoon or spider strainer

Small mixing bowlPastry brush

Baking sheet

Wire rack for cooling

Ingredients

For the Dough:

  • 150g active sourdough starter (fed and bubbly)
  • 250g filtered water
  • 24g honey
  • 10g salt
  • 500g bread flour

For the Cinnamon Sugar Swirl:

  • 2 tsp ground cinnamon
  • 3 tbsp cane sugar (or brown sugar)

For the Boiling Water:

  • Water (enough to fill a large pot)
  • 2 tbsp baking soda

For the Cinnamon Crunch Topping:

  • 2 tbsp brown sugar
  • 2 tbsp cane sugar
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, room temperature

For Brushing:

  • 1 egg, beaten (for egg wash)

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Video
Ingredients

For the Dough:

  • 150g active sourdough starter (fed and bubbly)
  • 250g filtered water
  • 24g honey
  • 10g salt
  • 500g bread flour

For the Cinnamon Sugar Swirl:

  • 2 tsp ground cinnamon
  • 3 tbsp cane sugar (or brown sugar)

For the Boiling Water:

  • Water (enough to fill a large pot)
  • 2 tbsp baking soda

For the Cinnamon Crunch Topping:

  • 2 tbsp brown sugar
  • 2 tbsp cane sugar
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, room temperature

For Brushing:

  • 1 egg, beaten (for egg wash)

‍

Details
Prep Time:
18 hours
Cook Time:
25 mins
Serves:
6-8 bagels
Equipment

Large mixing bowl or stand mixer with dough hook

Kitchen scale

Measuring spoons

Bench scraper or knife

Rolling pin (optional)

Parchment paper or silicone baking mat

Large pot for boiling

Slotted spoon or spider strainer

Small mixing bowlPastry brush

Baking sheet

Wire rack for cooling

Instructions

Before you begin: Make sure to feed your sourdough starter 6–8 hours before starting Step 1, so it’s active and bubbly.

  1. Mix the Dough (Night Before)
    In a large bowl or stand mixer, combine 150g active sourdough starter, 250g water, 24g honey, 10g salt, and 500g bread flour. Mix until smooth (about 3–4 minutes with a dough hook). Cover and let rise at room temperature for 8–12 hours, until doubled.
  2. Shape the Bagels
    Lightly flour your work surface. Divide dough into 8 equal pieces. Roll each into a 3x5-inch rectangle. Sprinkle ¼ tsp cinnamon sugar along the long edge, roll over once, sprinkle again, roll again, then pinch seam closed. Twist gently and form a circle, pinching ends to seal. Place on a lined baking sheet.
  3. Second Rise
    Cover with a damp towel. Let bagels rise 30–60 minutes until puffy.
  4. Boil the Bagels
    Preheat oven to 425°F (220°C). Bring a large pot of water to a boil, add 2 tbsp baking soda. Boil bagels 1 minute per side in batches of 3–4. Remove with slotted spoon and return to baking sheet.
  5. Make Cinnamon Crunch Topping
    Mix 2 tbsp brown sugar, 2 tbsp cane sugar, 1 tsp cinnamon, and 2 tbsp softened butter until crumbly.
  6. Add Topping & Bake
    Brush bagels with beaten egg. Spread cinnamon crunch topping evenly on each. Bake 20–25 minutes until golden and crackly.
  7. Cool & Serve
    Transfer to wire rack. Cool 15–30 minutes before serving.

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