Cinnamon Bagels with Crunchy Topping


Ingredients

  • 2 teaspoons active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 4 tablespoons brown sugar, divided
  • 3 teaspoons ground cinnamon
  • 1-1/2 teaspoons salt
  • 2-3/4 to 3-1/4 cups 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 each center 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. In a small bowl, mix 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.

Recipe source: tasteofhome

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