Cinnamon Crunch Bagels

If there was ever a weekend bake to fill the house with warm, cozy spice—it’s these cinnamon crunch bagels. Think classic soft and chewy texture under a crackly cinnamon-sugar top with that perfect crunch when you take a bite.

They’re nostalgic, a little over-the-top, and exactly what you want to toast, butter, and devour with coffee. Here’s how to get that signature crunch!

What makes these “crunch” bagels special

• Crackly cinnamon-sugar top that stays crisp.
• Chewy, bakery-style
• Make-ahead friendly

Ingredient notes

• Flour: Bread flour…all-purpose works but will be softer.
• Yeast: Instant or active dry; proof if using active. Note: Heavy cinnamon in dough can slow yeast—keep most of the cinnamon in the filling/topping for best rise.
• Sweetener: A touch of sugar/honey in the dough supports browning and balances spice.
• Tips: Barley malt syrup (classic), honey, or a pinch of baking soda.
• Topping: Cinnamon + brown sugar + a little granulated sugar. For a true “crunch,” mix with softened butter and a spoon of flour for a quick streusel.

Recipe Inspiration

Today it is Cinnamon Crunch Bagel time!

They are just, well, the best. Nothing is better than a fresh homemade bagel. Especially when it is covered in a crunchy cinnamon sugar-coating. This is a bagel that makes people’s eyes roll back upon their first bite.

Not pancakes, not toast, not waffles. Not eggs. Not even cinnamon rolls.

Yes, all those things are delicious. Really delicious, but today is all about the homemade bagel. The bagel you’re gonna want to have around at all times. You know for when that cinnamon sugar craving hits you hard and fast. These are going to be what you want.

When we used to live in Cleveland my mom would sometimes buy the cinnamon crunch bagels from Panera. I remember those things being the best thing ever! Gosh my brothers and I loved them.

We would toast them and then load them up with butter. Best breakfast ever.

Really these bagels could not be better. They are everything you love about a bagel + everything you love about a cinnamon roll + a little crunch! And the crunch? The crunch is good.

Step by Step

Dough & kneading

• Mix until the dough is smooth and slightly tacky, not sticky.
• Knead until elastic and it stretches thin without tearing (windowpane).
• First rise: Dough should puff and feel lighter; a gentle finger dent should spring back slowly.

Shape like a bagel

• Divide evenly; keep pieces covered to prevent drying.
• Shape into tight balls, then poke a hole and stretch to a 1–1½-inch ring.
• Second rise: Rings should look slightly puffy but still hold their shape. If they collapse, they’re over-proofed—chill to firm before boiling.

Boil for shine & chew

• Water should be at a lively simmer, not a rolling boil (prevents misshapen bagels).
• Float test: A bagel should float within seconds; if it sinks and stays, give the tray a few more minutes of proofing.
• Pat tops dry lightly after boiling so the topping sticks.

The cinnamon-crunch topping (and getting it to stick)

• Brush warm boiled bagels with a thin film of butter or egg wash.
• Spoon on a generous layer of cinnamon-sugar (or streusel) right away; press lightly so it adheres.
• For extra crunch, sprinkle a little granulated sugar over the top just before baking.

Bake—how to tell they’re done

• Look for deep golden edges, a set, crackly topping, and a firm shell that sounds hollow when tapped.
• If the topping looks wet or slides, they need a bit longer

Serving ideas

• Toast and slather with salted butter or cream cheese + honey.
• “Cinnamon roll” vibe: Option to drizzle a light vanilla glaze once cool.

Make-ahead, storage & freezing

• Overnight option: After shaping, proof briefly, then refrigerate covered. Boil and bake straight from cold for great flavor and structure.
• Storage: Best day-of. Store cooled bagels airtight at room temp 1–2 days; toast to refresh.
• Freeze: Slice, freeze individually wrapped; toast straight from frozen.

It’s Sunday so hopefully you have absolutely nothing to do and since these bagels are calling your name you should probably stop listening (reading) to me babble and just go make them. You should even double the recipe and throw some in the freezer. Ah yes, you should do that, it’s a genius idea!

Crunch! Crunch!