Sourdough Cinnamon Crunch Bagels (with Homemade Cinnamon Chips!)
If you love Panera Cinnamon Crunch Bagels but don’t love the list of ingredients- this recipe is for you! These Sourdough Cinnamon Crunch Bagels (with Homemade Cinnamon Chips!) are everything you love with a soft chewy center, and topped with a crackly, caramelized cinnamon sugar shell. But what really makes these next-level? The homemade cinnamon chips baked right into the dough. You’ll have everyone running to the breakfast table for these!
Why You’ll Love This Recipe:
This recipe starts with a sweet levain that cuts the sourness down in the dough, and uses honey so this bagel isn’t excessively sweet. With directions on how to make your own cinnamon chips with simple clean ingredients and easy directions and a flexible time table, make these bagels fit your schedule and impress everyone with the bakery level results!
Why Use a Sweet Levain?
Milder flavor- the added sugar in the levain feeds the yeast while tempering the sourness of the sourdough. The sugar works to stabilize fermentation and works beautifully in enriched doughs.
Tools You’ll Need:
- Kitchen scale- For accurate hydration and consistent results.
- Stand mixer or large mixing bowl- To mix the dough thoroughly (a dough hook helps with enriched or wet doughs).
- Small mixing bowl- to mix cinnamon chips.
- Pizza cutter or pastry wheel- to cut cinnamon chips.
- Bench scraper- For cleanly dividing and shaping the dough.
- Parchment paper (4×4 squares)- To prevent sticking during proofing. To line pan for baking. These precut squares are so convenient linked here https://amzn.to/4mAbWHe
- Large pot- For boiling the bagels before baking.
- Slotted spoon or spider- To safely remove bagels from boiling water. I love this spider strainer linked here https://amzn.to/4kJqvGT
- Baking sheet- To bake the bagels evenly.
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Gather Your Ingredients:
- Bread flour (or all-purpose)- High protein for strength and chew. I like to do a 50/50 blend to ensure structure and softness for my dough. You’ll also need flour for your cinnamon chips and topping.
- Water- Hydrates the bagel dough. Filtered or tap is fine!
- Sourdough starter- Natural leavening for flavor, structure, and health benefits. Make sure starter has been fed and is doubled in size.
- Ground Cinnamon- Used to make the cinnamon chips, and adds warm spice to the dough and topping. Gives bagels that cinnamon flavor!
- Vanilla Extract- Balances out the cinnamon in the bagel dough.
- Honey- Sweetens the bagel dough and helps give bagel a golden brown finish.
- White granulated sugar- Feeds the sweet levain and sweetens the cinnamon chips.
- Brown sugar (dark or light)- Works to caramelize and sweeten the cinnamon chips; adds that brown sugar punch to the topping and helps topping harden on top of the bagels.
- Fine sea salt- Balances flavor and strengthens gluten structure.
- Unsalted Butter- Works to make the cinnamon chips and cinnamon topping. If you use salted omit the salt in the chips and topping.
- White Chocolate Chips (optional)- Adds sweetness and richness to the bagel dough. You can leave these out if you’d like, but they melt into the dough and add sweet pockets!
Now let’s bake some bagels!
Sourdough Cinnamon Crunch Bagels
Cinnamon Chips:
• 2 tbsp (28g) unsalted butter, melted
• 2 tbsp (25g) brown sugar
• 2 tbsp (25g) granulated sugar
• 1½ tbsp (12g) all-purpose flour
• 1 tbsp cinnamon
Bagel Dough:
• 3⅓ cups (500g) all-purpose or bread flour
• ¾ cup + 1 tbsp (200g) sweet levain (see below)
• 1 cup (236g) warm water
• ¼ cup (70g) honey
• 1¾ tsp (10g) sea salt
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• All prepared cinnamon chips
• Optional: ¼ cup (40g) white chocolate chips
Cinnamon Crunch Topping:
• 2 tbsp (28g) unsalted butter, softened
• 2 tbsp (25g) brown sugar
• 2 tbsp (25g) granulated sugar
• 2 tsp ground cinnamon
• 2 tbsp (8g) all-purpose flour
• Pinch of salt (optional)
Instructions:
Step 1: Make the Sweet Levain (Night Before)
Baker’s Schedule: 8:00 PM- Night Before
Ingredients:
• 25g (1 Tablespoon) sourdough starter (100% hydration)
• 100g all-purpose flour (¾ cup + 2 tbsp)
• 100 g water (3/4 cup + 2 tbsp)
• 25g granulated sugar (1 tbsp + 2 tsp)
Instructions:
1. Mix all ingredients until a paste forms.
2. Cover and let ferment at 74–78°F (23–26°C) for 10–12 hours, or until doubled and domed.
Step 2: Make Cinnamon Chips
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment or a silicone mat.
In a small bowl, melt your butter. Add your brown sugar, white sugar, flour and cinnamon. Mix ingredients in the bowl until a thick paste forms.
Spread paste thinly onto lined baking sheet. Bake for 20 minutes, then remove from the oven. Allow to cool for about five minutes, then using a pizza cutter or pastry wheel cut into 1/4 inch strips diagonally and horizontally to form small squares.
Allow chips to cool completely then break up and store in an airtight container until ready to make your bagels.
Step 3: Make Bagel Dough
In a large bowl or stand mixer, combine flour, water, sweet levain, honey, salt, cinnamon, and vanilla.
Mix until a shaggy dough forms, then knead until mostly smooth (5–8 minutes by hand or stand mixer).
Transfer dough to an oiled bowl or container. Loosely cover dough with plastic or a lid while resting. Allow dough to rest 30 minutes, and then add all of your homemade cinnamon chips and white chocolate chips if using.
Perform a set of stretch and folds to incorporate inclusions into the dough. You do this by grabbing the edge of the dough, and folding it towards the center. Repeat until you’ve worked the dough into a ball.
Repeat your step of stretch and folds again one more time 30 minutes later to fully incorporate your inclusions. Cover dough and allow to rest.
Step 4: Bulk Fermentation
Cover dough and rest at room temperature until doubled (this will take anywhere between 6-10 hours). Seal container with lid or plastic, and transfer to refrigerator for overnight cold fermentation.
Step 5: Shape the Bagels
Divide dough into 9 equal pieces (roughly 120 grams each). Shape into tight balls, allowing them to rest 10-15 minutes.
Line your baking sheets with 9 4×4 parchment squares. Spray squares with non-stick oil. Poke a hole in the center of each dough ball and gently stretch into a bagel shape. Roll between your fingers to stretch the bagel hole wider. You want a hole about the size of a quarter. Transfer shaped bagels to pre-cut parchment squares. Cover bagels with oiled plastic wrap and allow to proof roughly 2 hours until puffy. See below on how to shape your bagels.
Step 6: Prepare Cinnamon Crunch Topping
While bagels are rising, prepare your cinnamon crunch topping.
In a bowl combined your softened butter (make sure this isn’t melted) with your brown sugar, white sugar, flour, cinnamon, and salt. This should form a crumbly mixture. Set this aside for later.
To help the topping adhere, prepare an egg wash for the tops of the bagels.
Beat 1 egg yolk with 2 teaspoons of water and set aside for later. Cover lightly with plastic if needed.
Step 7: Boil and Bake Bagels
Preheat oven to 400°F.
Fill a medium sized pot of water with about 2 quarts of water with 2 Tablespoons (30g) of white granulated sugar or honey added to water. Bring pot of water to a boil on high heat.
When water is boiling, transfer 2-3 bagels with the parchment paper to the pot of water. Bagels should float to the top of the pot, this can take 1-2 minutes. Remove parchment paper after it separates from bagels from the pot with tongs. Transfer bagels to a parchment lined cookie sheet, and repeat with remaining bagels until all bagels have been boiled.
Fold up a paper towel to form a little brush, and dip into the egg wash. Brush all of the bagels with the egg wash. This paper towel trick helps avoid an egg rim at the base of the bagel.
Top bagels with 1-2 Tablespoons of cinnamon topping.
Transfer bagels to preheated oven and bake 22-25 minutes.
Remove from oven when bagels have a golden exterior and internal temperature has reached 190-200 F. Allow to cool fully before slicing.
Enjoy your homemade Sourdough Cinnamon Crunch Bagels!
Yields 9 bagels
How to Store:
Bagels are best enjoyed same-day, but can be kept at room temperature in an airtight container up to 3 days on the counter. Gently reheat by toasting to enjoy!
Freezer Storage- Freeze bagels (sliced or whole) for up to 2 months. Toast straight from frozen or let thaw at room temp then toast.
FAQ’S:
Can I make these without white chocolate?
Yes! They’re amazing with just the cinnamon chips, still sweet and flavorful.
Do I have to use a sweet levain? Can I use regular starter?
You can substitute the sweet levain for equal amount sourdough starter. Be aware the bagels just have a little more sourdough tang.
Can I use store-bought cinnamon chips?
You can! Substitute for 1/2 cup store bought cinnamon chips for the homemade.
Do I have to boil them?
Yes, boiling sets the crust and gives bagels their signature chewy bite.
Can I shape them and refrigerate overnight?
Absolutely. Shape and refrigerate after shaping, then proof, boil and bake the next morning.
Sourdough Cinnamon Crunch Bagels (with Homemade Cinnamon Chips!)
Equipment
- Kitchen scale for accurate measurements
- Stand mixer or a large bowl for mixing and kneading dough
- Small mixing bowl for mixing cinnamon chips
- Pizza cutter or pastry wheel to cut cinnamon chips
- Bench knife for dividing dough
- 9 4×4 in parchment squares to void bagels sticking while proofing and boiling
- Large pot for boiling bagels
- Slotted spoon or spider to remove bagels from water
- Baking sheets for cinnamon chips and baking bagels
Ingredients
Sourdough Cinnamon Crunch Bagels
Sweet Levain:
- 1 Tablespoon (25g) sourdough starter (100% hydration)
- ¾ cup + 2 tbsp (100g) water
- 1 tbsp + 2 tsp (25g) granulated sugar
- ¾ cup + 2 tbsp (100g) all-purpose flour
Cinnamon Chips:
- 2 tbsp (28g) unsalted butter, melted
- 2 tbsp (25g) dark brown sugar
- 2 tbsp (25g) granulated sugar
- 1½ tbsp (12g) all-purpose flour
- 1 tbsp ground cinnamon
Bagel Dough:
- 3⅓ cups (500g) all-purpose or bread flour
- ¾ cup (200g) sweet levain
- 1 cup (236g) warm water
- ¼ cup (70g) honey
- 1¾ tsp (10g) sea salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- All prepared cinnamon chips
- 1/4 cup (40g) white chocolate chips
Cinnamon Crunch Topping:
- 2 tbsp (28g) unsalted butter, softened
- 2 tbsp (25g) dark brown sugar
- 2 tbsp (25g) granulated sugar
- 2 tsp ground cinnamon
- 2 tbsp (8g) all-purpose flour
- 1/8 tsp salt
Instructions
Make the Sweet Levain (Night Before):
- Mix all ingredients until a paste forms.1 Tablespoon (25g) sourdough starter (100% hydration), ¾ cup + 2 tbsp (100g) water, 1 tbsp + 2 tsp (25g) granulated sugar, ¾ cup + 2 tbsp (100g) all-purpose flour
- Cover and let ferment at 74–78°F (23–26°C) for 10–12 hours, or until doubled and domed.
Make Cinnamon Chips:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment or a silicone mat.
- In a small bowl, melt your butter. Add your brown sugar, white sugar, flour and cinnamon. Mix ingredients in the bowl until a thick paste forms.2 tbsp (28g) unsalted butter, melted, 2 tbsp (25g) dark brown sugar, 2 tbsp (25g) granulated sugar, 1½ tbsp (12g) all-purpose flour, 1 tbsp ground cinnamon
- Spread paste thinly onto lined baking sheet. Bake for 20 minutes, then remove from the oven. Allow to cool for about five minutes, then using a pizza cutter or pastry wheel cut into 1/4 inch strips diagonally and horizontally to form small squares.
- Allow chips to cool completely then break up and store in an airtight container until ready to make your bagels.
Make Bagel Dough:
- In a large bowl or stand mixer, combine flour, water, sweet levain, honey, salt, cinnamon, and vanilla.3⅓ cups (500g) all-purpose or bread flour, ¾ cup (200g) sweet levain, 1 cup (236g) warm water, ¼ cup (70g) honey, 1¾ tsp (10g) sea salt, 1 tsp vanilla extract, ½ tsp ground cinnamon
- Mix until a shaggy dough forms, then knead until mostly smooth (5–8 minutes by hand or stand mixer).
- Transfer dough to an oiled bowl or container. Loosely cover dough with plastic or a lid while resting. Allow dough to rest 30 minutes, and then add all of your homemade cinnamon chips and white chocolate chips if using.All prepared cinnamon chips, 1/4 cup (40g) white chocolate chips
- Perform a set of stretch and folds to incorporate inclusions into the dough. You do this by grabbing the edge of the dough, and folding it towards the center. Repeat until you’ve worked the dough into a ball.
- Repeat your step of stretch and folds again one more time 30 minutes later to fully incorporate your inclusions. Cover dough and allow to rest.
Bulk Fermentation:
- Cover dough and rest at room temperature until doubled (this will take anywhere between 6-10 hours). Seal container with lid or plastic, and transfer to refrigerator for overnight cold fermentation.
Shape the Bagels:
- Divide dough into 9 equal pieces (roughly 120 grams each). Shape into tight balls, allowing them to rest 10-15 minutes.
- Line your baking sheets with 9 4×4 parchment squares. Spray squares with non-stick oil. Poke a hole in the center of each dough ball and gently stretch into a bagel shape. Roll between your fingers to stretch the bagel hole wider. You want a hole about the size of a quarter. Transfer shaped bagels to pre-cut parchment squares. Cover bagels with oiled plastic wrap and allow to proof roughly 2 hours until puffy. See below on how to shape your bagels.
Prepare Cinnamon Crunch Topping:
- While bagels are rising, prepare your cinnamon crunch topping.2 tbsp (28g) unsalted butter, softened, 2 tbsp (25g) dark brown sugar, 2 tbsp (25g) granulated sugar, 2 tsp ground cinnamon, 2 tbsp (8g) all-purpose flour, 1/8 tsp salt
- In a bowl combined your softened butter (make sure this isn’t melted) with your brown sugar, white sugar, flour, cinnamon, and salt. This should form a crumbly mixture. Set this aside for later.
- To help the topping adhere, prepare an egg wash for the tops of the bagels.
- Beat 1 egg yolk with 2 teaspoons of water and set aside for later. Cover lightly with plastic if needed.
Boil and Bake Bagels:
- Preheat oven to 400°F.
- Fill a medium sized pot of water with about 2 quarts of water with 2 Tablespoons (30g) of white granulated sugar or honey added to water. Bring pot of water to a boil on high heat.
- When water is boiling, transfer 2-3 bagels with the parchment paper to the pot of water. Bagels should float to the top of the pot, this can take 1-2 minutes. Remove parchment paper after it separates from bagels from the pot with tongs. Transfer bagels to a parchment lined cookie sheet, and repeat with remaining bagels until all bagels have been boiled.
- Fold up a paper towel to form a little brush, and dip into the egg wash. Brush all of the bagels with the egg wash. This paper towel trick helps avoid an egg rim at the base of the bagel.
- Top bagels with 1-2 Tablespoons of cinnamon topping.
- Transfer bagels to preheated oven and bake 22-25 minutes.
- Remove from oven when bagels have a golden exterior and internal temperature has reached 190-200 F. Allow to cool fully before slicing.
- Yields 9 bagels
