Cinnamon Roll Sourdough Bagels

Imagine the intense flavors of a cinnamon roll swirled throughout a chewy, delicious sourdough bagel. The tops have a caramelized sugar shell and the inside has this perfect balance of tang and sweet. These are incredible. Plus you can make a sweet cream cheese to top them with.

There’s a lot of rest time but not physically time consuming - entirely worth the wait. These require overnight resting time, plus 1 hour to proof in the morning. I like to make the dough the night before, then shape, boil and bake in the morning.

Prep Time: 15 mins | Proof Time: 6-16 hours | Bake Time: 20 mins | Total: 16 hrs 35 mins

What you'll need: Makes 9 bagels
For the dough:
100g (½ cup) active sourdough starter
520g (4⅛ cups) bread flour
275ml (1⅛ cups) water, room temperature
2 tbsp honey or maple syrup
1½ tsp salt
¼ cup light brown sugar
1 tsp ground cinnamon (Ceylon)

For the Cinnamon Roll Filling:
3 Tbsp unsalted butter, softened
¼ cup brown sugar, packed
2 tsp ground cinnamon

For boiling:
2 liters (8 cups) water
2 Tbsp honey or sugar
1 tsp baking soda (optional, for a shinier crust)

How to make it:
In a stand mixer or large bowl, mix the sourdough starter, water, and honey until combined. Add the bread flour and salt. Mix again until a shaggy dough forms. Knead the dough for 3-4 minutes. While that’s kneading, mix together light brown sugar and cinnamon in a small dish. Sprinkle the sugar mixture into the dough as it’s kneading and finish mixing about 6-7 minutes total in a stand mixer with a dough hook (or 8-10 minutes by hand) until smooth and elastic.

Bulk Fermentation:
Place the dough large bowl and cover it with a damp towel or plastic wrap.

Let it rise at room temperature for 6-8 hours, or until it doubles in size. Alternatively, refrigerate overnight for a slow ferment and enhanced flavor. The next morning, I sometimes like to place the bowl in a cold/off oven with just the light on for a boost if it needs to rise a bit more.

Prepare the Cinnamon Roll Filling:
In a small bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable paste. Set aside.

Shape the Bagels:
Roll the dough onto a clean lightly floured surface. Lightly sprinkle the dough if it’s too sticky to handle. Shape into a rectangle (about 5x8 inches). Spread a thin layer of the cinnamon filling over the rectangle, reserving some to spread on the tops before baking. Using a knife or pizza cutter, divide into 9 equal portions. Roll each piece into a smooth ball. Poke a hole in the center of each ball with your thumb, then gently stretch to form a bagel shape. Pinch the dough together so not too much of the cinnamon filling leaks out.

Second Rise:
Place the shaped bagels on a parchment-lined baking sheet. Cover them lightly with plastic and let them rest for 1 hour at room temperature. They should puff slightly but not double. I like to place them in a cold/off oven with the light and door cracked open on here.

Boil the Bagels:
Preheat your oven to 425°F.
Bring a large pot of water to a simmer and add 1 tsp baking soda and 1 Tbsp of honey or sugar to the water.
Gently boil each bagel for 1 minute: 30 seconds per side, then remove with a slotted spoon and place back on the baking sheet.

Bake the Bagels:
Spread the the tops with the remaining sugar filling mixture. Bake in the preheated oven for 18-23 minutes, or until golden brown and cooked through.

Optional Sweet Cream Cheese

Whisk together:
4 ounces cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla extract
Spread over the bagels for that classic cinnamon roll feel!

Notes:
Short-Term Storage:

  • Room Temperature:

    • Keep bagels in an airtight container or a resealable plastic bag at room temperature for up to 2 days.

    • To maintain a crusty texture, store them in a paper bag instead, but they may dry out faster.

  • Refrigeration:

    • If you live in a humid area, you can refrigerate bagels in an airtight container for up to 5 days.

    • Note: Refrigeration may make the bagels a bit chewier, so reheat them before eating.


Long-Term Storage:

  • Freezing:

    • Slice the bagels in half before freezing for easy toasting later.

    • Place the halves in a freezer-safe bag or container, removing as much air as possible.

    • Freeze for up to 3 months.

  • Reheating Frozen Bagels:

    • Toast them directly from frozen, or warm in a 350°F oven for 10–15 minutes. You can also microwave them for 20–30 seconds before toasting to soften.


Tips for Best Texture:

  • Always toast or reheat bagels after storing to bring back their chewy texture and fresh taste.

  • Avoid slicing unsliced bagels until you're ready to eat them to prevent drying out.