These homemade maple cinnamon bagels make the perfect breakfast for fall – especially when slathered with a shmear of cream cheese. They have that signature chewy texture of an authentic bakery bagel, but they’re even better because they’re made fresh in your home kitchen!
Combine the flour, yeast, brown sugar, cinnamon, salt, warm water, and maple syrup in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the ingredients are fully incorporated.
Turn the speed up to medium and knead for 10 minutes. This is a stiff dough and will form into one cohesive mass. This makes it difficult to knead since the dough will flop around the bowl. If kneading by hand, knead for about 15 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and set in a draft-free place to rise for about 45 to 60 minutes. It may not double in size, but it should be noticeably puffy.
Line two baking sheets with parchment paper and spray the paper with nonstick spray, set aside
Turn the dough out onto a clean work surface and divide it into 12 equal pieces about 86 grams each. Working with 1 piece at a time, roll into a smooth ball. Place the balls onto one of the prepared baking sheets and cover with plastic wrap. Allow them to sit until they’ve increased about 20% in volume, about 30 minutes.
Meanwhile, combine the water and maple syrup in a large wide pan. Bring to a gentle boil. Preheat the oven to 400°F.
Shape the dough by pressing one finger right through the center. Pick up your dough ball and make a hole in the center where you pressed your finger. Using your index fingers, place each one through the hole on both sides of the bagel and rotate your finger around in a rolling motion. Try to make the hole 50% larger than you want it to be because it will shrink as the bagel cooks. Place 6 bagels on each baking sheet.
Transfer bagels to the water bath, fit as many as you can without crowding the pot. Boil for 1 1/2 minutes, flip them and boil for 1 minute more. Use a skimmer or strainer to remove the bagels and place them back on the baking sheet. Continue with the remaining bagels.
Bake for 20-25 minutes or until lightly golden brown, flipping halfway through the baking time.
Remove from the oven and transfer to a wire rack until cooled completely.
Notes
Bread flour: It's important to use bread flour. The high protein content is what gives the bagels their classic chewy texture. Do not substitute for a different flour. The results will not be the same.
Yeast: I prefer instant yeast because it's reliable and makes the process of making the dough go much faster. However, you can use active dry yeast. Warm the water, add the maple, and stir in the yeast. Allow it to sit for 5 minutes until foamy then add it to the rest of the ingredients in the mixing bowl.
Maple syrup: Be sure to use real maple syrup. If you are allergic to maple or simply don't like it, use pure honey instead.
Shaping the bagels: I use the beginner method for shaping bagels. It's easier and has less room for error. If you are an advanced baker and want to shape the bagels the way the pros do it, feel free. If you're a novice baker but want to practice bakery-style bagels, watch this video for shaping bagels.
Halved: This recipe can easily be halved! Simply divide all the ingredients in half except for those needed for the water bath. Use a scale for accurate measurements.
Doubled: I do not recommend doubling the recipe. For the best results, taste, and texture, make two separate batches.
Make-ahead tip:
Baked and cooled bagels will keep for up to 4 days stored in an airtight container at room temperature. Or for up to 1 week in the refrigerator.
Baked and cooled bagels will freeze well for up to 3 months. Thaw in the refrigerator overnight then warm as desired.