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.
Cinnamon Crunch Bagel
RosevineCottageGirls.com
- 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.
Before you go check out these other recipes
- Asiago Bread
- Corn Bread
- Bread Sticks
- Cranberry Orange Bread
- Banana Nut Bread
- Ranchero Pepper Cheese Bread
- French Bread
- Rye Bread
- Bread Machine Pizza Dough
- Rosemary Olive Oil Bread
- Pumpkin Rolls
- Dinner Rolls
- King’s Hawaiian Rolls
- Country Hamburger Buns
- Cottage Hamburger Buns
- Zucchini Bread
- Cranberry Cream Cheese Bread
- Blueberry Bread
- English Muffins
[yikes-mailchimp form=”2″]
