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Pioneer Woman Cinnamon Streusel Bagels

Pioneer Woman Cinnamon Streusel Bagels - recipe card
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These homemade bagels are soft, chewy, and topped with a buttery cinnamon streusel that bakes into a sweet, crunchy crust. The dough is simple to work with, and the warm spice aroma will fill your kitchen as they bake.

Ingredients

Scale
  • 1 cup warm water (110°F / 43°C)
  • 1 tablespoon granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1 tablespoon butter, melted (for brushing)
  • For the streusel:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cold and cut into small cubes

Instructions

  1. In a small bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the surface and let it sit for 5 to 7 minutes until it becomes frothy. This step activates the yeast and ensures your dough will rise properly.
  2. In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour and the kosher salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes. The dough should become smooth and elastic, not sticky—add a little more flour if needed, a tablespoon at a time. You can also knead in a stand mixer with a dough hook on medium speed for 5 to 6 minutes.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size. A good spot is an oven with the light on but turned off.
  5. While the dough rises, prepare the streusel. In a small bowl, combine the 1/4 cup flour, brown sugar, cinnamon, and cubed cold butter. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
  6. Once the dough has risen, punch it down to release air. Turn it out onto a lightly floured surface and divide it into 4 equal portions (about 4.5 ounces each). Roll each portion into a ball, then use your thumb to poke a hole through the center. Gently stretch the hole to about 1 1/2 inches wide—this will create a ring.
  7. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil (optional: boil for a chewier bagel). If you like a softer exterior, skip this step and bake directly.
  8. If you choose to boil, drop 1-2 bagels at a time into the boiling water and cook for 30 seconds per side. Use a slotted spoon to transfer them to a paper-towel-lined plate to remove excess water.
  9. Place the bagels on a parchment-lined baking sheet, spacing them at least 2 inches apart. In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
  10. Brush each bagel lightly with the melted butter, then generously press the streusel mixture onto the top and sides of each bagel. You want a thick, even coating—use about 2 to 3 tablespoons per bagel.
  11. Bake in the preheated oven for 20 to 25 minutes, or until the bagels are golden brown and the streusel is caramelized and crisp. If you didn’t boil, bake for 18 to 22 minutes. Check at the 15-minute mark to ensure the topping isn’t burning; tent with foil if needed.
  12. Let the bagels cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with cream cheese or butter.

Notes

Store leftover bagels in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap each bagel tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Reheat frozen bagels in a toaster or in a 350°F (177°C) oven for 5-7 minutes until crisp. The streusel will soften over time; you can sprinkle a little extra streusel on top before reheating if desired.

Nutrition

Keywords: cinnamon streusel bagels, homemade bagels, breakfast bagels, cinnamon sugar bagels, pioneer woman style bagels, sweet bagel recipe, baked bagels, streusel topping bagels, brunch recipe

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