Cinnamon Bagels with Crunchy Topping |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Once you get the hang of it, you wonât believe how simple it is to make these bakery-quality bagels right in your kitchen. âKristen Streepey, Geneva, Illinois Ingredients:
2 teaspoons active dry yeast |
1-1/2 cups warm water (110° to 115°) |
1/4 cup packed brown sugar, divided |
3 teaspoons ground cinnamon |
1-1/2 teaspoons salt |
2-3/4 to 3-1/4 cups king arthur unbleached all-purpose flour |
topping: |
1/4 cup sugar |
1/4 cup packed brown sugar |
3 teaspoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes.
4. Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
5. Combine topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 1 dozen.
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