The perfect balance of cinnamon and sugar elevates this breakfast favorite to carnival-level deliciousness. Churro bagels are a sweet morning treat that freeze well for later.
I didn’t realize the Godfather and I had both become bagel snobs until we left South Florida. Growing up around ex-New Yorkers meant we developed a taste for bagels with real flavor: a chewy crust and a soft but resilient center. That quality is missing from the mass-produced round rolls with holes sold at many chain bakeries. Moving to Georgia felt like culture shock for our taste buds. When the Godfather mentioned the dearth of decent bagels at work, a coworker suggested a frozen brand. We were stunned. For a moment, hope for good bagels vanished.
Hope didn’t stay lost for long. I took matters into my own hands and began making bagels at home. I found Peter Reinhart’s bagel recipe on Smitten Kitchen and adapted it after a successful first batch of plain and sesame bagels. The results were excellent and the bagels froze well, which meant we had a supply for weeks. I kept refining the recipe, experimenting with flavors and making small adjustments to suit my preferences.
One weekend I decided to offer a “bagel day” through the bakery. I listed several flavors, including these churro bagels, took pre-orders, and baked fresh for pickup. The event sold out and I began offering bagels every few months. Churro bagels became a staple menu item — some families ordered cinnamon sugar for everyone, or cinnamon sugar for the kids and Asiago for the adults.
I never officially listed them as “churro bagels” at first. During recipe testing I tried filling one with Nutella and immediately thought of the Nutella-stuffed churros you find at fairs. A friend who sampled them agreed, and the name stuck: churro bagels, a homemade cinnamon-sugar bagel inspired by carnival treats.
We later moved and my regular customers scattered across the country, but I still think of them every time I bake. If you’ve never made bagels before, don’t be intimidated — they’re friendly for beginner bread bakers and much of the process is hands-off. Pick a weekend to try baking a batch; the result is truly special. If you have questions, I’m happy to help.
Read the full instructions before starting so you can schedule the rising times and plan the baking day. Enjoy!
Churro Bagels
16 bagels
1 hour
1 hour
12 hours
14 hours
The perfect balance of cinnamon and sugar takes this breakfast favorite to the fair! Churro bagels are a perfect sweet breakfast treat, and leftovers freeze well for later.
Ingredients
Bagel Sponge
- 1 tsp instant yeast
- 4 cups bread flour, see notes
- 2 1/2 cups warm water
Bagel Dough
- 1 tsp instant yeast
- 1 tbsp salt
- 5 tbsp brown sugar
- 1 tbsp cinnamon
- 3 3/4 cups bread flour
Baking and Topping
- 6-7 cups water, for boiling
- 1 tbsp baking soda
- 4 tbsp melted butter
- 1/2 cup granulated sugar
- 1 1/2 tbsp cinnamon
- Cornmeal for lining pan
Instructions
First Day: Make the sponge
- Combine the sponge ingredients in a large bowl and mix until smooth. It should resemble a thick batter with no dry flour.
- Cover with plastic wrap and let sit at room temperature for about 2 hours, until almost doubled and bubbly.
First Day: Make the Dough
- If you used a stand mixer bowl, attach it with the dough hook. Add yeast, salt, brown sugar, and cinnamon to the sponge and stir to combine.
- Add the remaining flour one cup at a time until a thick dough forms. Knead for about 6 minutes by machine or 10 minutes by hand. The dough should be neither sticky nor dry; adjust with small amounts of flour or water as needed.
- Turn the dough onto a lightly floured surface and weigh portions for equal bagels. I aim for 3.5 ounces each to yield about 16 bagels. Cover the dough balls with a slightly damp towel and rest 10 minutes before shaping.
- Line three baking sheets with parchment and lightly oil them. Shape each dough piece into a ball, then use your thumb to poke a hole and gently form an even ring. Place on the prepared sheets, let rest 10–15 minutes, spray lightly with oil, cover with plastic wrap, and refrigerate at least overnight, up to 2 days.
Baking Day!
- Preheat the oven to 500°F with two racks centered in the oven. Bring a large pot of water to a rolling boil.
- Remove the first tray of bagels from the refrigerator when the water boils. Add baking soda to the water and drop 2–3 bagels in at a time. Boil 1–2 minutes per side. Sprinkle cornmeal on a baking sheet to prevent sticking.
- Transfer boiled bagels to the prepared sheet and bake the first tray on the lower middle rack for 5–6 minutes while boiling the next tray.
- When the timer rings, move the first tray to the upper middle rack and slide the second tray into the lower middle rack. Bake another 5 minutes, then continue this rotation, boiling and baking remaining trays until all bagels are lightly golden.
- Mix cinnamon and sugar for the topping. While bagels are still warm, brush with melted butter and dip in the cinnamon sugar. Serve plain, with butter, or a smear of chocolate-hazelnut spread.
Notes
*For the chewiest, bagel-shop texture use high-gluten flour. If you can’t find it, bread flour works well; add a small amount of vital wheat gluten (about 1/2 tsp per cup of flour) if desired. The recipe still performs well with just regular bread flour.
**Bagels are best within a day of baking. Freeze leftovers and reheat from frozen by placing them in a cold oven and warming to 350°F; by the time the oven reaches temperature they typically thaw and toast lightly. Slice carefully and enjoy.
Recommended Products
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver
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