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CINNAMON CRUNCH BAGELS

Course: Breakfast

Ingredients

  • 2 teaspoons active dry yeast
  • 1 1/2 cups warm water 110-120 degrees
  • 1/4 cup brown sugar divided
  • 3 teaspoons cinnamon
  • 1 1/2 teaspoons salt
  • 5 cups all purpose flour
  • For the topping:
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3 teaspoons cinnamon

Instructions

  • In the bowl of a stand mixer, add the yeast, warm water, and 3 tablespoons of brown sugar.
  • Let sit for 10 minute or until the yeast is bubbling and foamy. Stir in the cinnamon, salt, and 2 cups of flour.
  • Use the dough hook to begin kneading the dough on low speed. Gradually add more flour until the dough just begins to come together. You may not need the full 5 cups of dough or you may need a bit more. Knead for 10 minutes or until the dough is smooth and elastic.
  • Transfer dough to a greased large bowl and cover. Let rise for 1 hour or until doubled.
  • Punch down dough and break off into 12 small balls. Push your thumb through the centers of each ball of dough and form into a bagel shape. Place on a floured surface and let rest for 10 minutes.
  • Fill a large pot with water and add the remaining tablespoon of brown sugar. Bring to a boil. Drop the bagels into the water, two at a time, and boil for 45 seconds. Flip over and continue cooking on the other side for another 45 seconds. Remove with a slotted spoon and place on a paper towel lined plate. Blot to dry and remove to a greased baking sheet 2 inches apart.
  • Combine the topping ingredients and sprinkle evenly over all of the boiled bagels.
  • Bake at 400 degrees for 15-20 minutes or until golden brown and cooked through. Cool on a wire rack.