Soft, chewy sourdough bagels loaded with cinnamon chips and topped with a cinnamon sugar streusel. This sweet bagel is a delicious twist, on the classic tangy sourdough bagel.
If you’ve ever had a cinnamon crunch bagel from Panera, you know how addictive that sweet, crunchy topping can be. But let me tell you—this homemade sourdough version takes it to the next level. Made with real sourdough, loaded with melty cinnamon chips, and topped with a brown sugar streusel that caramelizes as it bakes, these bagels are the ultimate treat-yourself breakfast.
The dough starts with active sourdough starter, which gives it that signature tang and chewy texture. Instead of artificial flavoring, we mix in real cinnamon chips that melt slightly during baking, creating little pockets of sweet, spicy flavor. It’s like a cinnamon roll and a bagel had a very delicious baby.
The real magic happens with the topping. A generous sprinkle of brown sugar, cinnamon, and butter forms a crunchy streusel crust as the bagels bake. It crackles as you bite into it and adds the perfect contrast to the chewy interior. They smell like heaven coming out of the oven—and taste even better.
Honestly, I think they blow the Panera version out of the water. These are made from scratch, naturally leavened, and full of real ingredients. Toasted or fresh, with a little butter or on their own, cinnamon crunch sourdough bagels are always a good idea.
How do you shape your bagels?
I’ve tried several different ways to shape my bagels and this is the way that I’ve found works best for me. You may find you prefer to shape your bagels differently, and that’s okay. There are so many different techniques. Try a few and decide what works best for you.
- Divide your dough into even sections. I use my kitchen scale to make sure they are all the same size.
- Gently fold each section and pinch the bottom together to start to form a ball.
- With a little pressure, roll your dough ball in your palm in a circular motion until the dough is in a tight, smooth ball.
- Gently flatten it just a bit. Cover and let rest for about an hour (or at least 30 minutes if possible).
- Using your thumb and forefinger, gently pinch in the middle of your dough ball until you create a small hole. Then gently pull along the sides to stretch the opening.
- Let rest until you’re ready to boil and bake
Portion out
Pinch into a ball
Roll ’em out
Flatten gently & rest
Form hole
Rest & bake
Can they cold ferment in the fridge?
Yes. Just like all other sourdough bread, these bagels can absolutely do a cold ferment in the fridge. The extended fermentation time will give them even more great flavor and will make it easier to digest. So, if you’ve got a family member with a gluten sensitivity, a long proof in the fridge may be a great option for you.
Here’s a sample timeline you can use if you want to do a long, cold proof.
| Day 1 9 am | Mix your dough. Cover and let raise 8-10 hours, until dough is nearly doubled in size and light and airy. |
| 5 pm | Shape bagels into round balls (don’t put the hole in yet). Place on a greased sheet pan. Cover and place in the fridge overnight. |
| Day 2 6 am | Remove bagels from the fridge. Let come to room temperature and raise – about 1 hour. |
| 8 am | Finish shaping bagels by making the hole in the middle. Cover while the oven preheats. |
| 9 am (or once bagels are puffed up and risen at least 50%) | Boil and bake bagels |
| 10 am | Enjoy a warm sourdough bagel for breakfast! |
Here’s a sample timeline you can use if you want to do an overnight counter proof.
| Day 1 9 pm | Mix your dough. Cover and let raise overnight, until dough is nearly doubled in size and light and airy. Usually 8-10 hours. |
| Day 2 6 am | Shape bagels into round balls (don’t put the hole in yet). Place on a greased sheet pan. Cover and let raise about 1 hour |
| 7 am | Finish shaping bagels by making the hole in the middle. Cover while the oven preheats. |
| 8 am (or once bagels are puffed up and risen at least 50%) | Boil and bake bagels |
| 8:30 am | Enjoy a warm sourdough bagel for breakfast! |
Just a little side note before I share this recipe. If you’re not a big fan of crumble toppings and a crunchy texture on the top of your bagels, these are still so delicious without the cinnamon topping. We make them both ways all the time. Some of my kids think they’re easier to eat without the extra cinnamon topping. Still taste absolutely amazing.
Cinnamon Crunch Sourdough Bagel
Equipment
- large mixing bowl or stand mixer
- Kitchen scale
- Sheet pan with a lid
- large pot
- spider strainer or slotted spoon
Ingredients
For the Bagels
- 100 grams sourdough starter, active and bubbly
- 250 grams water
- 500 grams bread flour
- 9 grams salt
- 25 grams granulated sugar
- 100 grams cinnamon chips (I love Orson Gygi)
For the Cinnamon Topping
- 2 tablespoons unsalted butter, melted
- 4 tablespoons brown sugar
- 2 tablespoons all purpose flour
- 4 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 1 egg white (for the egg wash)
- 1 tablespoon water (for the egg wash)
For Boiling Bagels
- 1 tablespoon honey or brown sugar
- 1 tablespoon baking soda
- 8 cups water
Instructions
- In a mixer, combine starter, water, cinnamon chips, salt, sugar and half the flour. Mix with dough whisk until incorporated. Add remaining flour.
- Knead for 5-8 minutes until a smooth dough forms. Dough should be slightly tacky, but not sticky. This will be a fairly stiff dough.
- Cover and let raise at room temperature for 8-10 hours overnight while you peacefully dream of a delicious breakfast to come.
- In the morning, gently remove dough from the bowl and place on the counter. Don't punch it down.
- Divide into even sections and roll into balls. Cover and let rest 60 minutes.
- Gently pinch the dough ball until a hole forms in the middle. Then gently stretch the hole until you have your desired bagel shape. Make sure to be gentle … you don’t want to lose all the air bubbles you’ve spent so many hours developing.
- Cover and let proof while your oven preheats. When the bagels have puffed up and are nearly doubled in size, it’s time to bake.
- Make your cinnamon topping by combining melted butter, brown sugar, sugar, all purpose flour and cinnamon. Mix gently with a fork. This mixture should look and feel kind of like wet sand. Set aside.
- Bring a pot of water to a boil. Add 1 tablespoon of honey or brown sugar and 1 tablespoon of baking soda to the water and mix.
- Place bagels seam side up into the boiling water. Place as many bagels as you can in the pot without overcrowding the bagels – they like a little personal space. Bagels should float within the first 10 seconds. If your bagels aren’t floating, that’s a sign they are underproofed. Let the next batch raise a little longer before boiling. Boil for 60 seconds. Then flip with spider strainer. Boil for 60 seconds on the other side. Then place on a parchment sheet pan.
- Whisk together one egg white and one tablespoon of water. Brush on each bagel and immediately add cinnamon topping.
- Bake bagels at 425 °F for 20 minutes.
- Let cool 10 minutes and then enjoy warm.
Notes
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