Cinnamon Crunch Bagels
User Reviews
2.8
Cinnamon Crunch Bagels
Description
Cinnamon Crunch Bagels start by activating yeast in warm water mixed with brown sugar to promote fermentation. Cinnamon and salt are added to the flour, which is then kneaded with the yeast mixture until the dough is silky and elastic. After rising until doubled, the dough is divided into 12 balls and shaped into traditional bagel rings by pushing through the center.
The rings rest briefly before being boiled in sugar-sweetened water, which helps develop the bagels’ characteristic chewy texture and shiny crust. After boiling, bagels are topped with a mixture of white and brown sugar plus cinnamon to create a crunchy, spiced exterior once baked.
These bagels offer a sweet, aromatic variation on traditional bagels, suitable for breakfast or snack, enjoyed plain or with cream cheese or butter.
Ingredients
For the bagels:
- 2 teaspoons active dry yeast
- 1 1/2 cups water 110-120 degrees, warm
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bagels
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Sodium | 297mg | 12% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Calcium | 26mg | 3% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
2.8
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