Sourdough Cinnamon Crunch Bagels
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These naturally fermented sourdough cinnamon crunch bagels are topped with a sweet, crunchy cinnamon sugar crumble. Knead the recipe the day before baking, let it ferment and rest in the fridge, so you can shape and bake the next day! This recipe is perfect for breakfast, brunch, or celebrations!
I absolutely love sourdough bagels and knew when I made my basic homemade bagel recipe (which is also similar to my sourdough pretzel recipe!) that I wanted to branch out and add some new flavors, and first up are these perfectly sweet cinnamon crunch sourdough bagels!
This dough is so simple to work with! The added cinnamon and vanilla extract add the perfect flavor, and let’s not forget the star of these bagels: the cinnamon crunch! It’s so simple to whip together!
I made a good amount to top these bagels with, but you can certainly half the crumble recipe if you don’t want all the added sugar.
These bagels are naturally fermented thanks to the active, bubbly sourdough starter–no yeast in this recipe!
Looking for more sourdough brunch recipes? Check these out!
Why You’ll Love These Sourdough Cinnamon Crunch Bagels
- That iconic bakery-style crunch The cinnamon sugar topping bakes into a crisp, caramelized layer that gives you that irresistible crunch in every bite.
- Soft, chewy bagel texture Thanks to the sourdough and proper boiling step, these bagels have that perfect chewy interior with a golden crust.
- Naturally fermented flavor The overnight cold ferment adds depth and a subtle tang that pairs perfectly with the warm cinnamon and brown sugar.
Ingredients
- Active sourdough starter – you’ll want to make sure that your sourdough starter is at peak, bubbly, and active. This is what’s going to help your bagel dough rise!
- Water
- Brown sugar – You can also use granulated sugar.
- Vanilla extract – vanilla extract or vanilla bean paste works great in this recipe!
- Ground cinnamon
- Bread flour
- Salt
- Salted butter, softened – I nearly always only have salted butter in my kitchen, but if you only have unsalted, just add an additional 1/4 teaspoon salt to the dough.
Egg Wash
- Egg – whisk one egg together, which you’ll brush over the post-boiled bagels. This will help keep the cinnamon crunch topping on the bagels!
Cinnamon Crunch Topping
- Brown sugar – this is mixed with the cinnamon and granulated sugar for the perfect cinnamon crunch!
- Granulated sugar
- Bread flour – adding flour helps keep the crumble together instead of just melting off the bagels.
- Ground cinnamon
- Butter, melted – Salted or unsalted butter work great here!
Water Bath
- Water
- Brown sugar – this, combined with the water, provides the bagels with their classic chewy texture.
Step-By-Step Instructions
Add the sourdough starter, water, brown sugar, vanilla extract, ground cinnamon, bread flour, and salt to the bowl of a stand mixer. Begin mixing with the dough hook on medium-high speed until a rough dough forms.
Once combined, add the softened butter and continue kneading for 5–7 minutes, until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
No mixer?
Mix everything together in a large bowl, then knead by hand on a clean surface for 7–10 minutes, until smooth and elastic.
How to tell it’s ready:
- The dough should feel soft and slightly tacky, but not sticky
- It should stretch without tearing
What is the windowpane test?
Take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to let light pass through without tearing, it’s ready.
If the dough is sticking heavily to your hands, add flour 1 tablespoon at a time until manageable.
Transfer the dough to a lightly greased bowl and cover with greased plastic wrap or a damp towel.
Let rise at room temperature for 3–6 hours, or until the dough has risen by at least 50% and looks slightly puffy.
Place the covered dough in the refrigerator and let it ferment for 8–24 hours.
This step develops a deeper flavor and improves the chewy bagel texture.
The next day, line a baking sheet with parchment paper. Cut 8 small squares of parchment and set them on top of the parchment paper—each bagel will rest on one during the second rise for easy transfer later.
Remove the dough from the fridge and divide it into 8 equal portions (about 120 g each).
Roll each dough ball into a tight ball and let them rest for 15 minutes before shaping.
Use your thumb to poke a hole through the center. Gently stretch into a ring about 1½–2 inches wide.
Place each shaped bagel onto its own parchment square. Arrange them on a baking sheet and cover loosely with greased plastic wrap (this prevents sticking).
Let rise for about 1-2 hours, or until the bagels look puffy and slightly expanded.
Preheat your oven to 425°F (220°C).
In a large pot, combine the water and brown sugar. Bring to a gentle boil over medium-high heat.
Carefully lower the bagels into the boiling water. After a few seconds, use tongs to gently peel away the parchment squares—they will slide off easily.
Boil each bagel for 30–40 seconds per side.
Work in batches of 2–3 bagels at a time. Use a slotted spoon to flip, lift, and drain them.
If a bagel sinks at first, gently nudge it—it will float back up.
Transfer the boiled bagels back onto a parchment-lined baking sheet.
In a small bowl, combine the brown sugar, granulated sugar, flour, and cinnamon.
Pour in the melted butter and mix until a crumbly, slightly clumpy topping forms.
Note: This makes a generous amount of topping—feel free to reduce if you prefer a lighter layer.
Brush each bagel generously with the whisked egg.
Spoon the cinnamon crunch topping over each bagel and gently press it down so it adheres well.
Bake at 425°F (220°C) for 20–25 minutes, or until:
- The bagels are golden brown
- The topping is crisp and caramelized
- The internal temperature reaches 200–210°F (93–99°C)
Helpful tip: Rotate the pan halfway through baking for even browning.
Transfer the bagels to a wire rack and let cool for at least 15–20 minutes before serving.
The topping will continue to crisp as they cool.
Helpful Tips for Success
Press the topping on firmly
After adding the egg wash, gently press the cinnamon crunch topping into the dough so it sticks well and doesn’t fall off after baking.
Use an active, bubbly starter
Your starter should be at its peak—doubled in size and full of bubbles. This ensures a good rise and prevents dense bagels.
Don’t skip the cold ferment
The overnight rest in the fridge develops a deeper flavor and gives you that classic chewy bagel texture.
Keep the dough slightly firm
Bagel dough should be stiffer than regular bread dough. If it feels too soft or sticky, add a little flour until it’s smooth and manageable.
Don’t overboil the bagels
Stick to about 30–40 seconds per side. Boiling too long can make the crust too thick and tough instead of perfectly chewy.
Equipment
- Stand mixer with dough hook attachment
Makes kneading the dough easier and more efficient (but you can knead by hand if needed) - Large mixing bowl
For mixing and/or rising the dough - Measuring cups and spoons
For accurate ingredient measurements - Kitchen scale
Highly recommended for evenly sized bagels and precise baking - Baking sheet
For resting and baking the bagels - Parchment paper
Prevents sticking and makes transferring to the water bath easier - Large pot
For boiling the bagels - Slotted spoon or spider strainer
Helps safely flip and remove bagels from the water bath - Pastry brush
For applying the egg wash evenly - Small mixing bowl
For preparing the cinnamon crunch topping and egg wash - Cooling rack
Allows the bagels to cool properly without becoming soggy
Storage Instructions
Freezer (Best for longer storage)
Once fully cooled, place bagels in a freezer-safe bag or container and freeze for up to 2 months.
For convenience, slice them before freezing so they’re easy to grab and toast.
Room Temperature (Best for 1–2 days)
Store bagels in an airtight container or zip-top bag at room temperature for up to 2 days.
For best texture, keep them in a cool, dry place and avoid refrigerating (this can dry them out).
Refrigerator (Not recommended)
While you can store them in the fridge, it tends to make bagels stale much faster. If you do, be sure to reheat before serving.
How to Reheat
- From room temperature:
Warm in a 350°F oven for 5–8 minutes, or toast until heated through. - From frozen:
Thaw at room temperature or toast directly from frozen. You can also warm in a 350°F oven for 10–12 minutes.
Sourdough Cinnamon Crunch Bagels
Equipment
- dutch oven or large saucepan
- spider spatula
Ingredients
Bagel Dough
- 100 g active sourdough starter about ½ cup
- 220 g water about ¾ cup + 1 tbsp
- 40 g brown sugar about 2 tbsp
- 1 tsp vanilla extract
- 5 g ground cinnamon about 2 tsp
- 440 g bread flour about 3 ½ cups
- 5 g salt about ¾ tsp
- 28 g salted butter softened (about 2 tbsp)
Egg Wash
- 1 large egg whisked
Cinnamon Crunch Topping
- 60 g brown sugar about ¼ cup, packed
- 25 g granulated sugar about 2 tbsp
- 24 g bread flour about 3 tbsp
- 4 g ground cinnamon about 1 ½ tsp
- 42 g butter melted (about 3 tbsp)
Water Bath
- 1.6 L water about 7 cups
- 36 g brown sugar about 3 tbsp
Instructions
Mix and Knead the Dough
- In the bowl of a stand mixer, add: sourdough starter, water, brown sugar, vanilla extract, ground cinnamon, bread flour, salt, Use the dough hook attachment to knead on medium-high speed until combined. Then add the butter. Continue kneading for 5-7 minutes or until the dough becomes smooth and elastic.
- No mixer?
- Mix everything together in a large bowl, then knead by hand on a clean surface for 7–10 minutes.
- How to know it’s ready:
- The dough should feel soft, elastic, and slightly tacky, but not overly sticky
- It should pull away from the sides of the bowl and pass the windowpane test. What is the windowpane test? Take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to let light pass through without tearing, it’s ready.
- If it sticks heavily to your fingers, add flour 1 tablespoon at a time until manageable
First Rise
- Lightly grease a medium bowl with oil or butter and place the dough inside. Cover with greased plastic wrap or a damp towel.
- Let rise at room temperature for 3–6 hours, or until the dough has risen by at least 50% and looks slightly puffy.
Cold Ferment (Overnight)
- Transfer the covered dough to the refrigerator and let it ferment for 8–24 hours.
- This step improves both flavor and texture.
Divide and Shape
- The next day:
- Line a baking sheet with parchment paper. Then cut 8 squares of parchment paper for each bagel to rest on during their second rise. This will help greatly when it comes to transferring them to the water bath, too! Then, you can throw away the squares and place the bagels on the other piece of parchment paper that was beneath the squares.
- Remove dough from the fridge
- Divide into 8 equal portions (about 120 g each) for large, bakery-style bagels.
To shape bagels:
- Roll each piece into a tight ball. Allow the dough balls to rest for 15 minutes before shaping.
- Poke a hole through the center using your thumb
- Gently stretch into a ring about 1½–2 inches wide
Helpful tip:
- If the dough feels too stiff, let it rest for 5–10 minutes before shaping. If it becomes sticky, chill briefly.
Second Rise
- Place shaped bagels on their parchment squares. Cover the bagels loosely with greased plastic wrap (this helps prevent the plastic wrap from sticking to the bagels after their rise).
- Let rise for 1-2 hours, or until puffy and visibly risen.
Prepare the Water Bath
- Preheat your oven to 220°C (425°F).
- In a large pot, combine the water and brown sugar.
- Bring to a gentle boil over medium-high heat.
Boil the Bagels
- Carefully lower bagels into the boiling water. As they boil, you can gently peel off the parchment paper squares with tongs.
- Boil each bagel for 30-40 seconds per side.
- Work in batches of 2–3 bagels at a time.
- Use a slotted spoon to flip, drain, and transfer them.
- If they sink, gently nudge them—they will float back up
- Place boiled bagels back onto the parchment-lined baking sheet.
Prepare the Cinnamon Crunch Topping
- In a small bowl, mix together the brown sugar, granulated sugar, flour, and cinnamon (this crumble makes a good amount–feel free to cut it in half if you'd like less of it).
- Stir in melted butter until the mixture forms a crumbly, slightly clumpy texture.
Egg Wash and Top
- Brush each bagel generously with the whisked egg.
- Spoon and gently press the cinnamon crunch topping onto each bagel so it sticks well.
Bake
- Bake at 425°F (220°C) for 20-25 minutes, or until they are golden brown, the topping is crisp, and the internal temperature is 200℉-210℉ (93.3℃-98.9℃).
- Helpful Tip: Rotate the pan halfway through baking for even browning.
Cool
- Allow bagels to cool on a wire rack for at least 15–20 minutes before serving.
- The topping will crisp up further as it cools.
If you’re looking for a sweet, naturally leavened bagel, I think you’re going to love this cinnamon crunch sourdough bagel recipe! If you make it, let me know what you think in the comments below!