Cinnamon Crunch Bagels

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These cinnamon crunch bagels are the perfect fall breakfast. They’re easy to make, so delicious, and the perfect balance of sweet and cinnamon spice. If you’re a cinnamon sugar lover, you’ll adore these cinnamon crunch bagels! They can be made gluten free, dairy free, and refined sugar free, and are made with just a couple simple ingredients.

No yeast? No problem!

These cinnamon crunch bagels do not require yeast of any kind. All you need is a little baking powder! Because you don’t need to let the dough proof, this recipe can be made start to finish in about 45 minutes. It’s so easy!

cinnamon crunch bagels sliced
What ingredients will I need to make cinnamon crunch bagels?

You’ll just need several simple ingredients to make cinnamon crunch bagels. They are:

To boil the bagels and add the cinnamon crunch topping, you’ll also need a couple other ingredients:

What kind of gluten free flour should I use?

I’ve found that Bob’s Red Mill gluten free 1-1 baking flour, King Arthur measure for measure gluten free flour, and Walmart’s gluten free flour are all good options. Another great gluten free flour is Cup4Cup gluten free flour, though it is not dairy free!

What kind of dairy free yogurt should I use?

I typically use Forager Project unsweetened cashew milk yogurt. This is one of my favorite dairy free yogurts to use because there are no added sweeteners, preservatives or artificial ingredients. Another great option is Kite Hill plain almond milk yogurt, though I haven’t tried it in this recipe yet!

Will Greek yogurt work?

I haven’t tried using Greek yogurt in this recipe, but it should work just fine! You may just need to add more than 1/2 cup because it is so thick.

cinnamon crunch bagels on a plate
Does this recipe work with other gluten free flours?

I have found that this recipe turns out the best with all purpose flour (regular or a gluten free blend), but it does also work with oat flour and almond flour. If you’re interested in trying this recipe with other flours, check out my oat flour bagel recipe and my almond flour bagel recipe.

Can I use a different sweetener in the bagels?

I have only tried making the bagel dough with maple syrup, honey and date syrup, but it should work okay with other sweeteners. Some other options would be monk fruit, coconut sugar, and date sugar.

Do I have to boil these cinnamon crunch bagels?

You do not need to boil the bagels before baking them, but I highly recommend doing it if possible! I find the bagels look and taste better after being boiled. Bagels are traditionally boiled before being baked and doing so will give your bagels the classic bagel look and taste. You can either add baking soda or a liquid sweetener (honey, molasses, maple syrup, etc.) to the boiling water before boiling the bagels. Or, for even better results, add a bit of both! I do this all the time and love how the bagels turn out.

Looking for more bagel recipes?

If you’re in the mood for more homemade bagels, try some of my other recipes!

Ready to make these cinnamon crunch bagels? The full recipe is below!

Cinnamon Crunch Bagels

Servings 2
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


Bagel Ingredients

  • 1 cup all purpose flour (regular or a 1-1 gluten free blend)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup plain yogurt (I use dairy free)
  • 1-2 TBS sweetener (maple syrup, honey, date syrup)

Boiling Ingredients

  • water (for boiling)
  • baking soda and/or liquid sweetener (for boiling)

Topping Ingredients

  • 1/2 tsp cinnamon
  • 2 tsp coconut sugar
  • egg or oil (for the egg/oil wash)


  • Preheat the oven to 350°F and line a medium sized baking tray with parchment paper. While the oven preheats, bring a pot of water to a boil.
  • While the oven and water are heating up, mix together all of the bagel ingredients in a medium sized bowl. Mix until the dough begins to take the shape of a ball. If the dough is too sticky, add more flour. If it’s too dry, add more yogurt.
  • Once the dough is mixed, split the dough into 2 evenly sized pieces and add to a lightly floured surface. If the dough is sticking to the counter, add more flour to the counter.
  • To shape the dough into bagels, gently roll each piece of dough into a log shape using the palms of your hands. Then pinch the ends of the each dough together to form circular bagel shapes. Another option is to simply roll each piece of dough into a smooth ball and make a hole in the center using your fingers. Then gently flatten the dough into a bagel.
  • Once the water is boiling, add in some baking soda and/or a liquid sweetener (honey, molasses, etc.), and stir to dissolve. Add enough sweetener to give the water a brown tint.
  • Transfer the bagels to the boiling water and allow them to cook for 30 seconds on each side.
  • Once the bagels have been boiled, transfer them to the lined baking tray and brush the bagels with an egg wash or with some olive oil or melted coconut oil.
  • Mix together your cinnamon sugar topping and then sprinkle generously over the bagels.
  • Bake the bagels in the oven for 30 minutes, until cooked through. Once the bagels have finished baking, remove them from the oven and let them cool completely.
  • Once cooled, slice your bagels, toast, top, and enjoy!



  • You do not need to boil the bagels before baking them, but I highly recommend doing it if possible! I find the bagels look and taste better after being boiled. Bagels are traditionally boiled before being baked and doing so will give your bagels the classic bagel taste.
Course: Breakfast
Diet: Sugar Free Friendly, Gluten Free, Refined Sugar Free, Nut Free, Dairy Free, Soy Free, Vegan
Keyword: Cinnamon Crunch Bagel Recipe, gluten free bagels, Homemade Cinnamon Crunch Bagels, How to Make Cinnamon Crunch Bagels, vegan bagels

Join the Conversation

  1. What are the macros??

    1. Hi Kristy! I am not sure about the macros, but you can use this calculator to figure out: Hope that helps!

  2. Want to make them! Can I make the dough the night before? Thanks!

    1. Hi! I haven’t tried that before, but it might work! If you do, I would store in the fridge overnight.

  3. Would this work with whole wheat flour?

    1. Hi Alana! I think that should work!

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