Cinnamon Crunch Bagels [2.5 Hours]

It was a sleepy little town, and most would assume nothing extraordinary happened there. But for the people of Willowbrook, there was something very special about their community, and it all began with a bagel.

The town had two bakeries, “Hart’s Delights” and “Moore’s Munchies.” While they both had a range of baked goods, neither had ever thought to make bagels. That is, until one day, a new family moved to Willowbrook. The Garcias came from the big city and had a taste for something the town didn’t offer: Cinnamon Crunch Bagels.

At first, the Garcias would drive miles to the nearest city just to get their beloved bagels. One day, Mrs. Hart, the owner of “Hart’s Delights”, heard about the Garcias’ craving and saw an opportunity. She experimented with various recipes, and after multiple attempts, she perfected the Cinnamon Crunch Bagel.

News spread quickly, and soon there was a line outside “Hart’s Delights” every morning. Mrs. Moore, seeing the success across the street, decided to introduce her version of the Cinnamon Crunch Bagel at “Moore’s Munchies.” Her recipe was slightly different, with a softer inside and a more caramelized crunch on the outside.

Suddenly, Willowbrook was divided. People were picking sides. Team Hart or Team Moore. It became a topic of discussion at every gathering, every picnic, and even at the church’s Sunday service.

Just when it seemed like the rift was too deep, young Lily Garcia had an idea. She proposed a “Bagel Unity Day.” On this day, both bakeries would combine their recipes to make a single batch of Cinnamon Crunch Bagels, representing unity in diversity.

The day arrived, and under one tent, Mrs. Hart and Mrs. Moore kneaded the dough together, combined their unique ingredients, and created a hybrid version of the Cinnamon Crunch Bagel. The townsfolk watched in awe, as out from the oven came the most aromatic, delightful looking bagels they had ever seen.

The event was a success. Not only did it bring the town together, but it also showcased that even in differences, there’s an opportunity for unity and collaboration. The combined bagel recipe was a hit, and the two bakeries decided to make it a tradition, uniting the town of Willowbrook with the delightful aroma and taste of Cinnamon Crunch Bagels.

Cinnamon Crunch Bagels

Cinnamon Crunch Bagels

Yield: 12 bagels
Prep Time: 2 hours 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes

Master the perfect Cinnamon Crunch Bagel recipe. Crunchy, sweet, and full of flavor – a breakfast delight!

Ingredients

  • 1 ½ cups warm water (about 110°F)
  • 2 packets active dry yeast (4 ½ teaspoons)
  • 4 cups bread flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¾ cup brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon cornmeal (for dusting)
  • 1 large egg (for egg wash)

Instructions

  1. In a bowl, pour warm water and sprinkle yeast on top. Let it sit for about 5 minutes until frothy.
  2. In a large bowl, combine flour, granulated sugar, salt, and ground cinnamon.
  3. Make a well in the center and pour in the yeast mixture. Mix until it forms a dough.
  4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  5. Place in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
  6. Preheat the oven to 375°F. Dust a baking sheet with cornmeal.
  7. Punch down the dough and divide it into 12 equal parts. Shape each into a bagel form by rolling into balls, then making a hole in the center.
  8. Combine brown sugar and melted butter to create the crunch topping.
  9. Brush each bagel with a beaten egg and generously spoon the crunch topping on each.
  10. Arrange the bagels on the prepared baking sheet and bake for 25 minutes or until golden brown.
  11. Cool on a wire rack before serving.

Notes

  • For a more robust cinnamon flavor, sprinkle some cinnamon into the crunch topping.
  • Over-kneading can make the bagels tough. Knead just until the dough is smooth and elastic.
  • An overnight rise in the refrigerator can enhance flavors.
  • Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 263Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 189mgCarbohydrates: 48gFiber: 2gSugar: 13gProtein: 7g

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