Tuesday, March 31, 2015

Cinnamon Crunch Bagels

For the dough:
2 1/2 tsps. active dry yeast
1 2/3 cup warm water
3 tbsps. light brown sugar
1 1/2 tsps. ground cinnamon
1 1/2 tsp. salt
4 cups unbleached all purpose flour
To top:
3 tbsps. granulated sugar
1/4 cup light brown sugar
1 1/2 tsps. ground cinnamon
Yields: 1 Dozen Bagels

Step 1 - Place your warm water, brown sugar and yeast in the bottom of your mixer bowl. Stir together and let sit for 10 minutes until foamy.  Then place the dry ingredients of your dough into the mixer bowl and run on low speed until a dough ball forms leaving the sides of the bowl clean.
Step 2 - Remove the dough ball and spray with canola spray, turn the dough to coat and cover with plastice wrap along with a towel until doubled in bulk (1-1 1/2 hours).  
Step 3 - Line a baking sheet with parchment paper and spray lighty with canola spray.  Remove dough onto your countertop and dived into 12 equal pieces. Roll each part into a ball and place on your parchment paper lined baking sheet. Press your thumb into the center of each bagel to form the traditional shape. Spray lightly with canola oil and cover with plastic wrap for at least an hour. 
Step 4 - Whisk together your topping and set aside in a bowl. Pre-heat your oven to 400 degrees and bring a large pot of water to a boil. Remove your plastic wrap and place 4 bagels into the boiling water at a time, cook for 1 minute then flip and boil the other side for 1 minute. Then remove onto paper towels. Dab dry and dip one side into your topping, place back on your lined baking sheet.  Once all bagels are done, bake for 15-17 minutes until light brown. Enjoy!  

No comments:

Post a Comment