Molly the Baker made the most amazing Cinnamon Crunch Bagels!

Cinnamon Crunch Bagels1

Dough:

4 1/4 c. flour

2 packets yeast

1 1/2 c. warm water

1 Tbsp. cinnamon

1 c. white chocolate chips

4 Tbsp. sugar

1 Tbsp. salt

Topping:

1/2 c. sugar

1/2 c. brown sugar

1/2 c. melted butter  (note:  there was a lot leftover)

1/4 c. cinnamon

1.  Start the dough by mixing the yeast with 1 1/4 c. flour in a bowl.

 2.  In a small bowl, combine water, 3 Tbsp. of the sugar, cinnamon, vanilla chips, salt.  Add to the yeast mixture, and beat for about 3 minutes.

3.  Use your hands to mix in more flour until the dough is somewhat stiff.

4.  Place the dough on a floured surface and knead for about 10 minutes until elastic.

5.  Cover and let sit for about 15 minutes.

SAM_1306

6.  Divide into 12 portions.  Form rounds and poke a hole in the middle of each to shape bagels.

SAM_1308

7.  Le sit for 20 minutes while you start a large pot of boiling water into which you have stirred 1 Tbsp. sugar.

SAM_1309

8.  Reduce to a simmer.  Heat oven to 425 F.

9.  Add the bagels in batches, cooking for about 7 minutes each.  Flip when halfway done.  (Molly was surprised when they sank at first, and then rose to the top – she was also concerned when they were gooey, and cooked some of them longer, but once they baked, they were the same).

SAM_1317

10.  Drain each bagel as they are done boiling and arrange on a baking sheet.(Molly put down paper toweling first.)

SAM_1310SAM_1318

11.  Combine the sugars and cinnamon for topping in a bowl.  (There was a lot of this leftover too.)

SAM_1313

12.  Brush each bagel with melted butter, and top with cinnamon and sugar mixture.

SAM_1312SAM_1323

SAM_1326

Molly moved them over to a new baking sheet so there would be no sugar laying around them on the parchment paper to burn.

SAM_1327

13.  Bake for 20 minutes until topping is crisp.

Cinnamon Crunch Bagels2Cinnamon Crunch Bagels3

Advertisements