Cinnamon Crunch Bagels

Cinnamon Crunch Bagels

Ingredients:

1 1/2 cups warm Bottled Water about 110 F
4 1/2 to 4 3/4 cups of Organic Flour
2 pkgs of Active Dry Yeast
2 tablespoons Raw Sugar
1 teaspoon Himalayan Pink Salt
1 tablespoon Cinnamon
1 tablespoon Raw Sugar (for the water bath)

Topping:
1 cup Raw Sugar
¼ cup Cinnamon
4 to 6 tablespoons Grass-fed Butter (melted)

Directions:
In a mixing bowl combine 1 1/2 cups of flour and the yeast.

Combine warm water, 3 tablespoons sugar and salt. Pour over flour mixture.

Beat at low speed with an electric mixer for about 1/2 a minute, then stir as much of the remaining flour with a spoon as you can.

Turn out on to a lightly floured surface, kneed in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.

Cover and let rest for 10 minutes, then cut into 12 even portions.

Shape each one into a smooth ball.

Punch a hole in the center of each and pull gently to widen the hole to about 1 1/2 -2 inches. Place on a greased baking sheet.

Cover and let rise for 20 minutes.

Broil 5 inches from heat for 3-4 minutes turning once (tops should not turn brown).

Heat a gallon of water to boiling in a large pan, and add 1 tablespoon of sugar to the water. Cook 4-5 bagels at a time in the boiling water for 7 minutes turning once. Remove bagels with a slotted spoon and drain the water.

Once the bagels are all boiled, brush each bagel with butter and then generously sprinkle the cinnamon and sugar topping.

Then place on a cookie sheet and return to the oven for 25-30 minutes at 375.

Print Recipe

Cinnamon Crunch Bagel

RosevineCottageGirls.com

Course: Bread

Cuisine: American

Author: Rosevine Cottage Girls

Ingredients

• 1 1/2  cups warm Bottled Water about 110 F
• 4 1/2 to 4 3/4  cups of Organic Flour
• 2 pkgs of Active Dry Yeast
• 2 tablespoons Raw Sugar
• 1 teaspoon Himalayan Pink Salt
• 1 tablespoon Cinnamon
• 1 tablespoon  Raw Sugar for the water bath
• Topping:
• 1 cup Raw Sugar
• ¼ cup Cinnamon
• 4 to 6 tablespoons Grass-fed Butter melted

Instructions

• Directions:
• In a mixing bowl combine 1 1/2 cups of flour and the yeast.
• Combine warm water, 3 tablespoons sugar and salt. Pour over flour mixture.
• Beat at low speed with an electric mixer for about 1/2 a minute, then stir as much of the remaining flour with a spoon as you can.
• Turn out on to a lightly floured surface, kneed in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
• Cover and let rest for 10 minutes, then cut into 12 even portions.
• Shape each one into a smooth ball.
• Punch a hole in the center of each and pull gently to widen the hole to about 1 1/2 -2 inches. Place on a greased baking sheet.
• Cover and let rise for 20 minutes.
• Broil 5 inches from heat for 3-4 minutes turning once (tops should not turn brown).
• Heat a gallon of water to boiling in a large pan, and add 1 tablespoon of sugar to the water. Cook 4-5 bagels at a time in the boiling water for 7 minutes turning once. Remove bagels with a slotted spoon and drain the water.
• Once the bagels are all boiled, brush each bagel with butter and then generously sprinkle the cinnamon and sugar topping.
• Then place on a cookie sheet and return to the oven for 25-30 minutes at 375.

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