Cinnamon Crunch Bagels
Ingredients
The bagels
-
⅓
cup
granulated sugar
-
1
tablespoon
ground cinnamon
-
1
tablespoon
instant yeast
-
2
cups
all purpose flour or substitute bread flour
-
2
cups
white whole wheat flour or substitute all purpose or bread flour
-
3
tablespoons
vital wheat gluten (optional)
-
1
tablespoon
cream of tartar
-
1
tablespoon
brown sugar
-
2
teaspoons
salt
-
1 ½
cups
water
The water bath
-
4
cups
water
-
2
tablespoons
brown sugar
The cinnamon crunch topping
-
¼
cup
white sugar
-
¼
cup
brown sugar
-
3
teaspoons
ground cinnamon
Instructions
- Combine cinnamon and sugar in a small bowl and set aside.
- In a large bowl, mix yeast, all purpose flour, white whole wheat flour, vital wheat gluten, cream of tartar, brown sugar, and salt.
- Heat water and add to dry ingredients, then knead the dough until smooth and stiff.
- Incorporate the reserved cinnamon-sugar mixture into the dough.
- Let the dough rise until puffy for 1 to 1 ½ hours.
- Divide the dough into 8 portions and shape into balls, then let rest for 30 minutes.
- Prepare the water bath by bringing water to a low boil.
- Poke a hole in each ball to shape into bagels and transfer to the baking sheet.
- Boil the bagels in batches for 2 minutes on one side, flip and boil for 1 more minute.
- Remove the bagels and place them back on the baking sheet.
- Mix topping ingredients and sprinkle over the bagels.
- Bake the bagels until golden, about 20 to 25 minutes, then cool on a wire rack.
Nutrition Facts (estimated)
Servings
8 large bagels
Calories
337
Total fat
1g
Total carbohydrates
74g
Total protein
10g
Sodium
2mg
Cholesterol
0mg
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