Mardi Gras King Cinnamon Bagels (Printer-friendly)
Sweet, soft bagels swirled with cinnamon sugar and finished with vanilla glaze and festive sugars.
# What You’ll Need:
→ Dough
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→ Cinnamon-Sugar Filling
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→ Boiling & Glaze
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→ Decoration
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# How to Make It:
01 - Combine bread flour, instant yeast, granulated sugar, and salt in a large bowl. Add warm water and melted butter. Mix until a rough dough forms.
02 - Knead dough by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
03 - Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
04 - Mix brown sugar and cinnamon in a small bowl for the filling.
05 - Punch down dough and divide into 8 equal pieces. Roll each piece into a 6x4 inch rectangle. Spread with softened butter and sprinkle with cinnamon-sugar mixture. Roll tightly into a rope, pinch seams to seal, and form into a bagel shape by connecting ends.
06 - Place bagels on a parchment-lined baking sheet. Cover and let rest for 20 minutes.
07 - Preheat oven to 425°F.
08 - Bring a large pot of water to a gentle boil. Add honey. Boil bagels in batches for 1 minute per side.
09 - Transfer boiled bagels back to the baking sheet. Bake for 18–20 minutes until golden brown. Cool on a wire rack.
10 - Mix powdered sugar, milk, and vanilla extract to make glaze. Drizzle over cooled bagels. Immediately sprinkle with purple, green, and gold sugars while glaze is still wet.
# Expert Tips:
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- They bring all the festive joy of king cake into something you can actually eat for breakfast without feeling like youve committed to dessert
- The boiling step gives them that perfect chewy bagel texture while keeping the inside soft and swirled with cinnamon sugar
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- Do not skip the boiling step because that is literally what makes them bagels instead of just savory bread rings
- Work quickly when rolling the ropes because the cinnamon sugar starts melting into the butter and gets messy fast
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- Use a kitchen scale to weigh your flour because cup measurements can be inconsistent and affect the dough texture
- Make sure your water is around 110°F, like bathwater temperature, because water that is too hot can kill the yeast