Bloom the Yeast: In the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), stir together warm water (105°F to 110°F), active dry yeast, and honey. Let stand for 5 to 8 minutes until the surface is frothy and bubbly.

Knead the Stiff Bagel Dough: Add bread flour, sea salt, ground cinnamon, and dark brown sugar to the yeast mixture. Knead on low speed for 6 to 8 minutes (or 10 minutes by hand on an unfloured counter) until a smooth, firm, elastic dough forms. In the last 60 seconds of kneading, gently knead in the cinnamon chips until evenly distributed.

First Rise: Lightly oil a large bowl, place the dough inside, and turn to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 60 minutes until doubled in size.

Divide & Shape Bagels: Punch down the dough and turn onto a clean work surface. Divide into 8 equal portions (approx. 115g to 120g each). Shape each piece into a tight, smooth ball. Poke your thumb straight through the center of each ball and gently stretch into a 1.5-inch to 2-inch hole. Place shaped bagels on two parchment-lined baking sheets. Cover loosely with a towel and let rest for 15 minutes.

Boil the Bagels: Preheat oven to 400°F (200°C). Bring 8 cups of water, honey, and baking soda to a gentle rolling boil in a wide pot. Gently drop 2 to 3 bagels into the boiling water at a time. Boil for 1 minute, flip with a slotted spoon or spider, and boil for another 1 minute on the second side. Drain well and return to the parchment-lined baking sheet.

Pack the Cinnamon Crunch Topping: In a medium bowl, whisk together white sugar, brown sugar, turbinado sugar, and cinnamon. Drizzle in melted butter and toss with a fork until the mixture resembles damp, clumpy sand. Brush the tops and sides of the boiled bagels generously with the egg wash. Heavily pack 2 to 3 tablespoons of the cinnamon crunch crumble onto the top of each bagel, pressing gently so it adheres.

Bake to Golden Crackly Perfection: Bake at 400°F (200°C) for 20 to 22 minutes until the bottoms are deeply golden brown and the cinnamon sugar crust is bubbling, caramelized, and set. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to crisp up completely. Slice open and slather with honey walnut cream cheese or butter!