Cinnamon Bagels with Crunchy Topping Recipe
Cinnamon Bagels with Crunchy Topping Recipe photo by Taste of Home

Cinnamon Bagels with Crunchy Topping Recipe

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Once you get the hang of it, you won’t believe how simple it is to make these bakery-quality bagels right in your kitchen. —Kristen Streepey, Geneva, Illinois
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min. + cooling
MAKES:12 servings
Healthy Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min. + cooling
MAKES: 12 servings


  • 2 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 4 tablespoons brown sugar, divided
  • 3 teaspoons ground cinnamon
  • 1-1/2 teaspoons salt
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3 teaspoons ground cinnamon

Nutritional Facts

1 bagel equals 164 calories, trace fat (trace saturated fat), 0 cholesterol, 300 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.


  1. In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into 12 balls. Push thumb through each center to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes.
  4. Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
  5. In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 1 dozen.
Originally published as Cinnamon Bagels with Crunchy Topping in Healthy Cooking December/January 2011, p33

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Reviewed Sep. 16, 2015

"This was my first time attempting bagels (and I don't even bake with yeast very often) and they were really sticky and didn't really rise for me or get "golden brown" when I baked them. They weren't very pretty, but the taste was fantastic. I did add more flour than what the recipe called for due to how sticky it was. I was afraid to add too much flour, but I believe I should have added more! I will keep this recipe, do a little more research and practice on making bagels......and try it again some time!"

Reviewed Oct. 4, 2014

"These are fantastic! They took a little time to make but are definitely worth it.They are now my new favorite homemade bagel recipe and I will definitely be making them again!"

Reviewed Jan. 27, 2014

"My first attempt at bagels, and they turned out pretty good! I had to add quite a bit more flour than this recipe called for, and the dough was still very sticky. But all in all - they were very tasty and I will make them again."

Reviewed Sep. 3, 2013

"These were very good, however I tried to save some time by making the dough in my bread machine. I used 3 cups of flour but the dough could practically be poured out of the bowl. I had to add at least another cup of flour to make it manageable...not exactly what I bargained for. I'm not sure I'll try again, but I'll definitely nix the bread maker!"

Reviewed Feb. 20, 2013

"Very easy to make. I used to purchase mini cinnamon bagels from Sam's Club and they haven't had them in a while. I needed a fix, but didn't want to pay Panera for my cinnamon crunch bagel.

very tasty!"

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