Grammy's Kitchen · Bagels · Cinnamon Crunch Bagels
One of 76 bagels recipes we measured
from www.wellplated.com
It ranks #74 of 76 for crumb openness among the bagels recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 262% | 66% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 42% | 5% |
| flour strength | 2.0 | 1.2 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 67 g | 1/3 cup granulated sugar |
| 8 g | 1 tablespoon ground cinnamon |
| 9 g | 1 tablespoon instant yeast |
| 240 g | 2 cups all purpose flour (or substitute bread flour) |
| 240 g | 2 cups white whole wheat flour (or substitute all purpose or bread flour) |
| 22 g | 3 tablespoons vital wheat gluten (optional—will yield a softer bagel; omit if using bread flour) |
| 15 g | 1 tablespoon cream of tartar |
| 13 g | 1 tablespoon brown sugar |
| 12 g | 2 teaspoons salt |
| 355 g | 1 1/2 cups water |
| 946 g | 4 cups water |
| 27 g | 2 tablespoons brown sugar |
| 50 g | 1/4 cup white sugar |
| 53 g | 1/4 cup brown sugar |
| 8 g | 3 teaspoons ground cinnamon |
Method: 10 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Letia, it’s really hard for me to know what went wrong without being in the kitchen with you but a few things. Make sure you are using all of the topping for the bagels, any less will give it a thinner layer than intended. My oven may run cooler than yours ” — a cook
“Whenever I make bagels, they end up wrinkly…am I proofing them too long before boiling, you think? Or is my water at too high a boil to begin with?” — a cook