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Snickerdoodle Bagels

Snickerdoodle Bagels with Cinnamon Crunch Topping
Soft and chewy homemade bagels with cinnamon crunch topping that taste just like a snickerdoodle cookie!
Yield 8 bagels




  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 cups all-purpose flour (or substitute bread flour)
  • 2 cups white whole wheat flour (or substitute all-purpose or bread flour)
  • 3 tablespoons vital wheat gluten (optional—will yield a softer bagel; omit if using bread flour)
  • 1 tablespoon cream of tartar
  • 1 tablespoon brown sugar
  • 2 teaspoons table salt
  • 1 1/2 cups warm water (120-130°F)

Water bath

  • 4 cups water
  • 2 tablespoons brown sugar


  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 teaspoons ground cinnamon


  • In a small bowl, combine the cinnamon and sugar. Set aside.
  • In a large mixing bowl, combine the yeast, all purpose flour, white whole wheat flour, vital wheat gluten, cream of tartar, brown sugar, and salt. Add the warm water to the dry ingredients, then stir to moisten the flour. Knead the dough with a stand mixer fitted with a dough hook for 10 minutes on medium low speed or by hand for 10 to 15 minutes on a lightly floured work surface. The dough should be very stiff, smooth, and hold its shape.
  • Clear your work surface, then sprinkle it generously with the cinnamon and sugar mixture. Knead the dough on top of the cinnamon sugar by a few turns to incorporate the mixture and form a swirl. Transfer the dough to a lightly greased mixing bowl, then cover and set aside to rise until noticeably puffy, 1 to 1 1/2 hours (the dough may not double).
  • Divide the dough into 8 portions, then roll each into a smooth, round ball. Set the balls on a lightly greased cookie sheet, then cover with plastic wrap lightly misted with cooking spray and let rest for 30 minutes.
  • While the dough is resting, prepare the water bath. Bring the water to a low boil in a deep, wide pot. Preheat your oven to 425°F. Lightly grease a large baking sheet with cooking spray or line with parchment paper or a silicone mat.
  • Once the dough has rested, use your index finger to poke a hole through the center of each ball, then lift the ring and twirl it around your finger to stretch the hole until it is roughly 2 inches in diameter (the entire bagel will be about 4 inches across). Transfer to the prepared baking sheet and repeat with the remaining dough.
  • Working four bagels at a time (if your pan is not large enough, work in smaller batches), carefully transfer the bagels to the simmering water. If necessary, increase the heat to return the water to a gently simmering boil. Cook the bagels for 2 minutes on the first side, flip, then cook 1 additional minute. With a slotted spoon or spatula, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
  • Combine the topping ingredients (brown sugar, granulated sugar, and cinnamon), then sprinkle the mixture evenly over the bagels, using the full amount. Bake the bagels for 20 to 25 minutes, until golden. Transfer to a wire rack to cool completely.


Bagels are best enjoyed the day they are made, but can be kept at room temperature in a zip-top bag for up to 2 days. So that all may enjoy while they are fresh, keep four for yourself, and give four away! Bagels may also be wrapped tightly in plastic wrap or foil and frozen for up to 3 months.
Recipe by Well Plated by Erin.

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Review & Comments

Maxine Buckingham | Reply

It is really infuriating when bread dough recipes are printed using volume measures only. Please consider those who use weights, be it metric or imperial when posting.

Thank you.

Red Star Yeast | Reply

Hi Maxine,

I agree, measuring ingredients by weight, especially flour, is the most accurate and efficient way to produce consistent results from batch to batch. For our recipes that call for all purpose and bread flour the weight is 120 grams per cup.

Of our almost 800 recipes, you will find many that were developed to include weights. While it is our goal for all our recipes to list both volume and weight measurements, we are working through them, but the task is daunting for our small team that supports both our commercial and consumer businesses.

Most importantly, always consider the recipe as a guideline only and be aware that the moisture content of flour may vary each time you make a batch of dough. If the dough seems too wet/sticky or too dry/stiff, don’t be afraid to adjust accordingly by gradually adding flour or liquid as needed.

Happy Baking!

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