01/13/2026
Cinnamon Swirl Bagels W/ Honey Walnut Cream Cheese
Ingredients
- 1 package (1/4 oz. size) instant dry active yeast
- 4 cups bread flour
- 5 Tablespoons brown sugar
- 1 ¼ Tablespoon cinnamon
- 8 ounces, weight cream cheese, softened to room temperature
- ¼ cups honey
- 1 pinch salt, or more to taste (balances out the sweetness)
- ½ teaspoons vanilla
- 2 Tablespoons vegetable oil
- ¼ cups walnuts, crushed
- 5 ¼ cup water
Preparation
For the cream cheese:
Put softened cream cheese, crushed walnuts, honey, brown sugar, vanilla, cinnamon, and a pinch of salt into your stand mixer and mix until all the ingredients are fully incorporated and creamy.
Add a pinch of salt to balance out the sweetness of all the other ingredients.
Store this in an airtight container in the fridge until ready to use.
For the bagels:
Start by making the dough.
Place bread flour, brown sugar, salt, vegetable oil, and instant yeast into a mixing bowl. Set this aside while warming the water.
Use warm water to activate the yeast. Look on the yeast packet for the temperature they suggest to activate it. Mine said 110 degrees F, but different brands may suggest a different temperature.
Once the water is the appropriate temperature, mix this into the dry ingredients.
Attach a bread hook to the standing mixer and mix for 8 - 10 minutes on low.
When ready, the dough will be completely engulfing the hook and nothing will be sticking to the sides of the bowl.
Spread a cinnamon sugar (1/3 cup sugar mixed with 1 tablespoon cinnamon) mixture onto the kitchen counter and knead the dough into it a few times until the cinnamon sugar is well incorporated into the dough. Try to knead as little as possible, as you don't want to overwork the dough.
Once dough is ready, lightly mist a large bowl with cooking spray and place the dough in the bowl. Cover with saran wrap and let rest for an hour and a half.
The dough will rise significantly.
After 90 minutes, roll out the dough onto the counter and cut into 6 - 8 equal pieces
Once it has 6-8 equal pieces, roll these into balls and place onto a baking sheet lined with a silicone mat.
Let these rest for 20 minutes.
Now, using your finger, poke a hole into the center of each roll.
Gently open the hole about an inch by gently pulling the hole apart.
Next, get the water bath ready. The water bath is a really crucial step to making really chewy bagels.
Bring 4 cups of water to a boil and then add in a cup of honey. The honey also helps with the chewiness of the bagels.
Once the water is boiling and the honey has been added, gently drop in one bagel at a time and cook for 60 seconds.
Then flip the bagel over and cook for another 60 seconds.
Use a slotted spoon to remove the bagel from the water and set aside.
Repeat with the remaining bagels.
Preheat an oven to 425 degrees Fahrenheit and bake these on another silicone mat lined baking sheet for about 20 minutes or until the tops are lightly golden and the bagels are cooked through.
In the last few minutes, keep an eye on these so the tops don't get too brown.
Place on a cooling rack to completely cool.
Source: Foodista
