CINNAMON BAGELS WITH CRUNCHY TOPPING
Once you get the hang of it, you won't believe how simple it is to make these bakery-quality bagels right in your kitchen. -Kristen Streepey, Geneva, Illinois
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- 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., Turn onto a lightly floured surface; knead until smooth and elastic, 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., 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., Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, 2 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., In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° until golden brown, 15-20 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON RAISIN BAGELS
from "Budget Bites" - http://budgetbytes.blogspot.com/2010/09/cinnamon-raisin-bagels-094-recipe-009.html - prep time includes rising times
Provided by ellie3763
Categories Yeast Breads
Time 2h35m
Yield 10 bagels, 10 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the honey, yeast, and 1 1/4 cup warm water. Stir to dissolve and let sit for 5 minutes or until the surface is covered with foam.
- In a large bowl, combine 2 cups of the flour and the salt. Stir to combine. Add the frothy yeast water and stir well until everything is evenly mixed. Continue adding flour a 1/2 cup at a time until it is too hard to stir by hand (this will probably bring you to a total of 3 cups).
- Turn the dough out on to a well-floured surface. Continue adding flour a little bit at a time until you have reached a total of 3 1/2 - 4 cups, depending on the humidity. Stop adding flour when it becomes fairly stiff but still pliable enough to knead. Knead for 8 minutes.
- After kneading, flatted the dough slightly. Add the cinnamon and raisins to the center. Fold the dough over and knead a few more times until the raisins are distributed through the dough and the cinnamon has given the dough a swirly appearance.
- Form the dough into a ball, cover loosely, and let it rise until double (about 45 minutes). Punch the dough down, form it into a log, and cut it into 10 pieces. Form each piece into a ball by pulling the dough back and under itself. Pinch it in the center to make a hole and carefully stretch the hole until it is a couple of inches across (make this hole about 3x larger than you think it should be - the bagels will puff!). Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or cooking spray. Let rise until doubled (about 45 minutes).
- Preheat your broiler near the end of the rise time. Put a large of water on to boil. Place the tray of bagels under the broiler for 1 minute. Pull the bagels out, carefully turn them over, and place them back in to broil on the second side. You don't want to brown the bagels, just make them slightly dull on the surface.
- Turn the oven to 375°F Drop the bagels into the boiling water a few at a time. Boil the bagels for one minute, flip them over, and boil for another minute on the opposite side. Remove from the water and allow to drain on a wire cooling rack for about 5 minutes.
- If you want to add toppings, do it now - brush the surface with a lightly beaten egg and then add topping.
- Place bagels on a baking sheet and bake for 30 minutes until the surface is golden brown.
Nutrition Facts : Calories 213.3, Fat 0.6, SaturatedFat 0.1, Sodium 467.3, Carbohydrate 46.3, Fiber 2.1, Sugar 6.2, Protein 5.7
NO FAT, RAISIN, CINNAMON BAGEL SPREAD
Make your own bagel spread instead of buying it at a craft fair. It's also good without the raisins using no fat cream cheese. I put it on mini bagels for breakfast, it also tastes good on English muffins or toast. It's a sweet treat and you would never know it has no fat cream cheese. I like it very sweet but you can use less sugar. Add sugar a little at a time and taste it before you add the raisins. Remember the raisins sweeten it also.
Provided by FLORALRENTAL
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Leave cream cheese out for at least a half hour or until soft.
- Put the raisins in hot tap water for 10 minutes or so to plump them up.
- Drain water and dry them with paper towels.
- Whip cream cheese, sugar and cinnamon with a mixer until fluffy.
- Fold raisins in until combined.
- Enjoy on your bagel after it chills in the refrigerator.
Nutrition Facts : Calories 88.2, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.5, Sodium 105.2, Carbohydrate 19.6, Fiber 0.9, Sugar 14.5, Protein 3.3
CINNAMON-RAISIN SHMEAR
This is a classic bagel shmear (schmear) with cream cheese, cinnamon, raison and walnuts. Serve on freshly toasted bagels!
Provided by MomMatula
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Beat cream cheese, brown sugar, and cinnamon with an electric mixer on high until fluffy. Stir in raisins and chopped toasted walnuts.
Nutrition Facts : Calories 200 calories, Carbohydrate 11.3 g, Cholesterol 41.6 mg, Fat 16.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 8.6 g, Sodium 112.8 mg, Sugar 8.4 g
CINNAMON BAGEL FRENCH TOAST
This cinnamon bagel French toast is very tasty, and can be prepared ahead of time and baked the next morning.
Provided by mommyfawns
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Line the bottom of an 11x13-inch baking dish with bagel cubes. Layer cream cheese cubes on top.
- Beat eggs, maple syrup, milk, half-and-half, sugar, cinnamon, and nutmeg together in a large bowl. Pour over bread.
- Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 44.4 g, Cholesterol 177.1 mg, Fat 16.4 g, Fiber 1.3 g, Protein 12.6 g, SaturatedFat 8.8 g, Sodium 306.6 mg, Sugar 14.4 g
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