Sour Cream Bagels with Walnuts and Cinnamon


For the dough:

  • Flour - 200 grams (7 ounces)
  • Sour cream - 100 grams (3.5 ounces)
  • Butter - 50 grams (2 ounces)
  • Vanilla sugar - 1 pack
  • Salt - a pinch
  • Baking powder - 1/2 teaspoon

For the filling:

  • Walnuts - 50 grams (2 ounces)
  • Granulated sugar - 40 grams (1.5 ounces)
  • Honey - 1/2 tablespoon
  • Cinnamon - 1/4 teaspoon


  • Baking Tray

    Ensure it's non-stick or lined with parchment paper to prevent sticking.

  • Rolling Pin

    Essential for achieving evenly rolled dough. Lightly dust with flour to avoid sticking.

  • Blender or Food Processor

    Great for finely grinding the walnuts to mix with the filling.

  • Mixing Bowls

    You'll need a couple of sizes – one for the dough and one for the filling.


Step 1

Prepare the dough:

Grind soft butter with flour, baking powder, salt, and vanilla sugar.
Add sour cream and knead the dough.
Put the dough in the refrigerator.

Step 2

Prepare the filling:

Lightly dry the walnuts in a pan and let them cool.
Grind the walnuts in a blender, and mix them with sugar and cinnamon.
Add liquid honey to the nut mixture and mix thoroughly.

Step 3

Assemble and bake:

Take out the dough and divide it into two parts.
Roll each part into a circle with a diameter of 20-25 cm (8-10 inches) and divide into 8 parts.
Place 1 teaspoon of the filling on the wide edge of each triangle and roll into a mini crescent.
Bake for 20 minutes at 180-200°C (350-400°F).

Step 4


Your aromatic bagels are ready to be enjoyed!


✨ **Dessert Delight:** These pastries are the perfect ending to any meal. Serve them warm from the oven, dusted lightly with powdered sugar for that added *wow* factor. Pair with a scoop of vanilla ice cream for a decadent treat. 🍨

☕ **Afternoon Tea Companion:** Divide the pastries into bite-sized pieces and serve with a cup of your favorite tea or coffee. The cinnamon and walnut filling pairs beautifully with both. Your guests will be coming back for seconds, guaranteed! 🍵

🎉 **Party Ready:** Planning a gathering? These pastries can be your go-to finger food! Arrange them on a circular platter, alternating them in a visually appealing pattern. Add some fresh berries on the side for a pop of color and a burst of freshness. 🍓


🌾 **Gluten-Free Variation:** Swapping regular flour for a gluten-free blend can help you achieve a similar texture. **Double-check all other ingredients** (baking powder, vanilla sugar) to make sure they’re gluten-free as well. 🌟

🌱 **Vegan Version:** Replace butter with *coconut oil* or *vegan margarine* and use a **plant-based sour cream** (cashew or coconut works great!). Instead of honey, opt for a **maple syrup** or *agave nectar*. Your vegan friends will thank you. 🥥


  • How do I prevent my dough from sticking to the rolling pin or surface?

    Lightly dust both the surface and your rolling pin with flour. If it gets too sticky, place the dough in the fridge for a few minutes.

  • Can I use a different type of nut for the filling?

    Absolutely! Pecans, almonds, or hazelnuts all make great substitutes. Adjust the roasting time if needed.

  • How long can I store these pastries?

    You can store these pastries in an airtight container for up to 5 days. For longer preservation, freeze them for up to a month.

  • Can I make the dough ahead of time?

    Yes, you can prepare the dough and keep it refrigerated for up to 2 days. Bring it to room temperature slightly before rolling.

  • How do I achieve an even bake?

    Ensure that your pastries are evenly spaced on the baking tray, and rotate the tray halfway through baking for uniform heat distribution.

  • Can I double the recipe?

    Of course! Simply double the ingredients and follow the same steps. You might need extra baking trays and to bake in batches to ensure even cooking.

Nutrition facts

Sour Cream Bagels with Walnuts and Cinnamon
Recipe Yield:16 mini crescents
Calories:Per Crescent
Calories (Min - Max):100 - 150
Total Fat:8g
Saturated Fat:4g
Total Carbohydrate:15g
Total Sugars:6g