Sourdough Cinnamon Crunch Bagels

Sourdough Cinnamon Crunch Bagels

from farmhouseonboone.com
765 min
8 servings

Chewy bagels topped with a cinnamon, brown sugar, and butter topping that is baked until caramelized and crunchy.

Ingredients

  • ½ cup sourdough starter (bubbly and active (113 grams))
  • 1 cup water (236 grams)
  • 2 tablespoons honey (21 grams)
  • 2 teaspoons salt (10 grams)
  • 4 cups unbleached all purpose flour (560 grams)
  • 2 teaspoons cinnamon
  • 2 quarts water
  • 1 tablespoon baking soda
  • 1 tablespoon brown sugar
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter-melted
  • 1 tablespoon cinnamon

Directions

  1. 1

    Add sourdough starter, warm water, honey (maple syrup or sugar), salt, cinnamon, and two cups of all purpose flour to a bowl of a stand mixer.

  2. 2

    Mix with the dough hook attachment until it comes together, about 10 minutes on low speed. This is a pretty stiff dough.

  3. 3

    Add remaining flour, half a cup at a time. Knead until it is smooth and pliable.

  4. 4

    Cover dough with wet tea towel, plastic wrap, or beeswax wrap; allow to ferment at room temperature in a warm place for 8 to 12 hours for the first rise.

  5. 5

    After the dough has fermented, divide into 8 equal pieces. I like to use a bench scraper to make it easier.

  6. 6

    Roll the dough into balls in a circular motion, flatten them down a bit, and poke a hole in the middle with your index finger. Stretch the hole a bit to widen.

  7. 7

    Place shaped bagels on a parchment paper lined baking sheet.

  8. 8

    Cover with a tea towel and allow the dough rest in a warm spot for two hours or until puffy. It could take anywhere from 1 to 4 hours.

  9. 9

    Preheat the oven to 425 degrees.

  10. 10

    Bring a large pot of water to a full boil and add the baking soda and sugar.

  11. 11

    In a small bowl, mix together brown sugar, white sugar, cinnamon and butter together. Set aside.

  12. 12

    Using a slotted spoon, gently add bagels to the boiling water and boil for one minute, flip, then boil for another minute.

  13. 13

    Shake off excess water and place on a parchment-lined baking sheet.

  14. 14

    Generously sprinkle the top of the bagels with the sugar mixture. I like to try to mound it up right in the center.

  15. 15

    Bake for 20-25 minutes, or until golden brown on top and the cinnamon mixture has a little crunch. Enjoy the delicious smells.

  16. 16

    Serve with butter, cream cheese (hazelnut cream cheese would be amazing), nut butter, etc.