Description

This recipe for cinnamon sugar bagels offers a chewy texture and an irresistible maple pecan swirl, perfect for a family-friendly breakfast or brunch. It’s also a fantastic option for healthy meal prep, filling your kitchen with a warm, sweet scent.

Ingredients

Scale

4 cups (500 g) strong bread flour
2.25 teaspoons (7 g) instant yeast
2 tablespoons (25 g) granulated sugar, plus 1 tablespoon for boiling water
0.33 cup packed (75 g) light brown sugar, for swirl
1 tablespoon (10 g) ground cinnamon, for swirl
1.25 cups (300 ml) warm water (105–115 degrees F / 40–46 degrees C)
1.5 teaspoons (10 g) fine sea salt
2 tablespoons (30 g) unsalted butter, melted
1 cup (120 g) powdered sugar, for glaze
3 tablespoons (45 ml) maple syrup, for glaze
0.5 teaspoon (2.5 ml) vanilla extract, for glaze
75 g total toasted pecans, chopped (for swirl and garnish)
Pinch of ground cinnamon, for garnish

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Instructions

Activate Yeast and Mix Dough: Whisk 1.25 cups warm water, 2.25 teaspoons instant yeast, and 2 tablespoons granulated sugar; let stand 5-10 minutes until foamy. Add 4 cups strong bread flour, 1.5 teaspoons fine sea salt, and 2 tablespoons melted butter, mixing to a shaggy dough. Knead 8-10 minutes until smooth and elastic.
Perform First Rise: Grease a bowl, place the dough in it, and cover. Let rise in a warm spot for 1 to 1.5 hours until doubled and airy.
Shape Bagels with Swirl: Punch down the dough and divide it into 8 equal pieces. Roll each piece to a 15×20 cm rectangle, spread 1 tablespoon of maple pecan swirl (mixture of brown sugar, cinnamon, and chopped pecans from ingredients list) evenly, and roll tightly into a log. Pinch the seam to seal, stretch the log to 25 cm, form a ring, and pinch the ends firmly to seal.
Execute Second Rise: Place the formed bagels on two parchment-lined baking sheets, spaced apart. Cover loosely and let rise for 20-30 minutes until slightly puffy.
Boil Bagels: Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of water with 1 tablespoon granulated sugar to a gentle boil, then reduce to a simmer. Drop 2-3 bagels into the simmering water and cook for 1 minute per side, then remove to the prepared baking sheets.
Bake to Golden Perfection: Bake the drained bagels for 18-22 minutes at 425 degrees F (220 degrees C), rotating the baking sheets halfway through, until golden brown and cooked through. Cool slightly on a wire rack.
Prepare and Apply Glaze: While bagels cool, whisk together 1 cup powdered sugar, 3 tablespoons maple syrup, and 0.5 teaspoon vanilla extract until smooth. Drizzle the glaze over the slightly cooled bagels and garnish with remaining toasted pecans and a pinch of ground cinnamon, if desired.

Notes

For shortcuts, use a stand mixer for hands-free kneading or cold-proof dough overnight for deeper flavor and easier morning prep. Enhance flavor by adding a pinch of nutmeg to the maple pecan swirl or a teaspoon of orange zest to the dough. Store cooled bagels in an airtight container at room temperature for up to 2 days, or freeze for longer.

Prep Time: 50 minutes
Cook Time: 20 minutes
Category: Breakfast & Brunch
Method: Boiling, Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 380 calories
Sugar: 30 g
Sodium: 500 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 8 mg