So, these cinnamon sugar bagels were also created by accident like these donuts. For some weird reason, I was under the impression it was possible to make donuts with self rising flour. Well, maybe it is. But, the ingredients I paired it with resulted in these bagels. Honestly, I’m glad I got these cinnamon sugar bagels because they’re delicious!
Now that I know I can make bagels without all the extra steps, I’m definitely going to be making more bagels. I have some ideas to make goat cheese bagels, rosemary lavender honey bagels, and of course everything but the bagel – bagels!. Have you guys made homemade bagels before? Let me know if you have. I’m curious of how the process works. I’ve watched a lot of Youtubers show how it’s done and it looks like they worked on those donuts all day and night.
In conclusion, since I usually mention how to make a recipe healthier, I’m not quite sure how to make this recipe healthier. I’m going to play around a bit with some of my healthier flours and see if I can find a way to directly duplicate the texture. These bagels are soft and fluffy inside. And, I just can’t see the texture being duplicated while using a flour like oat flour!
How to make cinnamon sugar bagels:
First off, I’m not interested in making the long version of bagels at this time. I will be doing that in the future as an experiment. These bagels are for people that want bagels very fast, but don’t have the time to wait to make them. I’m in shock that I got bagels in 25 minutes. Also, I want to let you know that I think you guys should use this recipe as a base recipe! The batter is neutral enough to be used for sweet and savory recipes. I am definitely going to be experimenting with the batter here as I mentioned above.
The first step to making these cinnamon sugar bagels is making the batter. So, using my muffin recipe as a base, I used self rising flour, baking soda, cane sugar, ground flax, oat milk, egg replacers, coconut oil, and vanilla extract. Since, I planned to make this a glazed donut recipe initially, the batter is sweet. I ended up topping these bagels with cinnamon sugar anyways. So, it worked out in the end.
Lastly, I actually didn’t top these bagels with butter to get the cinnamon sugar mixture to stick! I topped these bagels with avocado oil cooking spray and then I added the cinnamon sugar! I think that using the avocado oil instead of the butter helped give these cinnamon sugar bagels a neutral taste rather than a buttery taste. Most likely, I will use butter the next time I make these bagels. The taste is not the same, but it’s still good. The reason I will be using butter next time is because I am currently craving that buttery cinnamon pretzel like taste.
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For The Bagels:
For The Bagels:
Cinnamon Sugar Mixture
- 1/2 cup Granulated Sugar
- 2 tbsp Cinnamon
- 1/2 cup Coconut Sugar
- 1 tsp Vanilla Extract
- Spray a donut pan with baker’s spray. Preheat your oven to 375 degrees F. Prepare your egg replacer.
- Into a large bowl, add your flour, baking soda, ground flax, and cane sugar. Stir and set aside.
- In a medium bowl, add your oat milk, vanilla extract, and coconut oil.
- Pour the oat milk and coconut into the bowl with the flours. Mix until you get a batter. Do not over-mix! The mix should be like pancake mix. If it’s like a dough, add more milk!
- Using a spoon, add spoonfuls of the batter to the donut pan.
- Place into the donut pan and bake for 20-25 minutes.
- Remove from oven, spray with avocado oil cooking spray, and top with cinnamon sugar mixture.
For The Cinnamon Sugar
- Add all of the cinnamon sugar ingredients into a bowl and mix.
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