Coffee Crunch Bagels

New York-style bagels and infused it with rich espresso and nutty cacao flavors.

There's something about a freshly baked bagel that warms the soul. But what if that bagel could capture the essence of your morning cup of joe, with a hint of sweet nostalgia? This recipe for Coffee Bagels with a Cinnamon Sugar Crust does just that. Infused with strong brewed coffee and a touch of ground cacao, these bagels boast a unique depth of flavor that coffee lovers will adore. Finished with a sweet and crunchy cinnamon sugar topping, they're the perfect way to elevate your breakfast routine or satisfy your afternoon coffee cravings.

Beyond the Bakery: A Childhood Favorite Reimagined

For me, bagels have always held a special place in my heart. Growing up in Rhode Island, there was a local bakery named "Bagelz" that made my favorite breakfast sandwiches.

This recipe is where that love of coffee bagels meets another childhood favorite – the iconic Cinnamon Crunch Bagel from Panera Bread.  While Panera's version features a delightful streusel topping, I've opted for a simpler yet equally delicious cinnamon sugar crust. It adds a touch of sweetness that beautifully complements the coffee flavor in the bagel, creating a nostalgic twist on a classic favorite.

Effortless Excellence: Baking Like the Local Pros

Don't be intimidated by the thought of homemade bagels – they're surprisingly achievable!  This recipe uses a straightforward dough that's enriched with strong brewed coffee and ground cacao for a unique flavor profile. Here are a few tips to ensure your bagels rival those from your favorite bakery:

• Coffee Connection:  The quality of your coffee matters!  Use a strong, freshly brewed cup of coffee for the best flavor infusion.

• Knead to Know-How: Kneading the dough is essential for developing the bagel's signature chew.  Don't be afraid to get your hands dirty and knead for a good 10 minutes.

• The Power of the Boil:  Boiling the bagels before baking creates that iconic crusty exterior and chewy interior. Make sure your baking soda solution is simmering at a gentle boil before dunking those bagels!

The Perfect Bagel Topping

The finishing touch on these coffee bagels is a delightful cinnamon sugar crust. Here's what makes it special:

• Sweet and Spicy: The cinnamon sugar adds a touch of sweetness that beautifully complements the coffee flavor in the bagel.

• Crunchy Contrast: The coarse sugar crystals create a delightful crunch that adds another layer of texture to the bagel.

Pro Tip: Feeling adventurous? Don't be afraid to experiment with your toppings!  For a nutty twist, try an everything bagel topping with sesame seeds, poppy seeds, garlic flakes, and onion flakes. Or, for a fruity finish, sprinkle the bagels with a streusel made with brown sugar, oats, and chopped nuts.

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Coffee Crunch Bagels

SERVINGS: 8 SERVINGS | TIME: 2.5 HOURS | SOURCE: BAKED & SMOKED

Ingredients

For the Bagel Dough

• 1 1/4 cup (300 ml) warm water (105°F/40°C)

• 2 (6 g) active dry yeast

• 4 1/2 (19 g) teaspoons granulated sugar

• 3 1/2 cups (440 g) bread or all-purpose flour, plus extra for dusting

• 1/4 cup (30 g) cacao powder

• 1 teaspoon ground cinnamon

• 1/3 cup (80 ml) espresso or strong coffee

• 1 1/2 (6 g) teaspoons salt

• vegetable oil to coat the bowl

For the Brown Sugar Topping

• 2 tablespoons unsalted butter (softened)

• 1/4 cup brown sugar

• 1/4 cup larg granulated sanding sugar

• 1 tsp cardamom
  

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Preparation

Step 1

First, proof the yeast. In a large bowl, add 1/2 cup of warm water, sugar, and yeast. Let it sit for 5-10 minutes, until the yeast becomes foamy and active.

Step 2

In a separate bowl, whisk together the flour, ground cacao powder, cinnamon, and salt.

Step 3

Make a well in the middle of the dry ingredients and pour in yeast mixture along with 1/3 cup of espresso or strong coffee. Add in the rest of the scant 1/2 cup water, as needed. Mix until a stiff dough forms.

Step 4

Turn the dough out onto a lightly floured surface and knead the dough for 10 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook for this step.

Step 5

Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size. Once risen, punch down the dough and let it rest for an additional 15 minutes.

Step 6

While the dough rests, make the topping mixture. Mix sugars and cardamom and set aside. Preheat your oven to 425°F (220°C) and prepare the bagel poaching bath. Bring a large pot of water to a boil, then lower to a hard simmer. Add honey, salt, and baking soda.

Step 7

Next you will shape the bagels. Weigh the dough (or eyeball) and divide it into 8 equal pieces. Roll each piece into a tight ball, using the pressure of your fingers to hold the shape. Then, using lightly floured fingers, punch a whole though the middle and stretch a ring about 1/2 the diameter of the bagel and place on your baking sheet covered with well-oiled parchment.

Step 8

Boil the bagels. Working in batches, carefully add the bagels to the boiling water. Boil for 3 minutes, then flip and cook for 1 additional minute. Place the boiled bagels on your prepared baking sheet. As you pull them out of the poaching bath, spoon the brown sugar mixture (or other desired flavorings) over the top.

Step 9

Once all of your bagels are boiled, bake for 20-25 minutes. I like to pull them out half way through to add more brown sugar and cinnamon topping (some is lost while cooking). Enjoy! Let the bagels cool slightly before slicing and devouring.