Cinnamon Bagels With Crunchy Topping Food
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.
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- Pour the flour into the bowl of a stand mixer. Add the salt and yeast on opposite sides, stirring each one in with your finger. Keeping the salt from touching the yeast prevents it from killing the yeast.
- Add the honey and ground cinnamon and mix with the paddle attachment on low speed until blended.
- Gradually add enough warm water to form a slightly sticky dough. You may not need all the water, or you might need a little extra, depending upon the brand of flour and the humidity.
- Change attachments to the dough hook and knead on medium-low speed for 5 minutes. Turn off the mixer and allow the dough to rest for 10 minutes, then knead on medium-low again for another 2 minutes, or until the dough passes the windowpane test. That means that a large lump of dough can stretch until it is translucent without tearing.
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- In a large mixing bowl, combine the yeast, all purpose flour, white whole wheat flour, vital wheat gluten, cream of tartar, brown sugar, and salt. Place the water in a microwave-safe measuring cup, then heat to the temperature specified by the yeast manufacturer (Red Star Platinum is 120 to 130 degrees F). Add the water to the dry ingredients, then stir to moisten the flour. Knead the dough by mixer fitted with a dough hook for 10 minutes on medium low speed or by hand for 10 to 15 minutes on a lightly floured work surface. The dough should be very stiff, smooth, and hold its shape.
- Clear your work surface, then sprinkle it generously with the cinnamon and sugar mixture. Knead the dough on top of the cinnamon sugar by a few turns to incorporate the mixture and form a swirl. Transfer the dough to a lightly greased mixing bowl, then cover and set aside to rise until noticeably puffy, 1 to 1 1/2 hours (the dough may not double).
- Divide the dough into 8 portions, then roll each into a smooth, round ball. Set the balls on a lightly greased cookie sheet, then cover with plastic wrap lightly misted with cooking spray and let rest for 30 minutes.
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- Place yeast, warm water and 3 Tablespoons brown sugar into the bowl of a stand mixer. Stir gently, then let rest for 10 minutes for yeast to activate. Yeast should be foamy and bubbly when ready.
- Stir in cinnamon, salt, and 2 cups of the all purpose flour. Turn the mixer onto LOW and begin kneading the dough (using the dough hook attachment). Slowly add in the rest of the flour, a little at a time, until the dough begins form a ball. (You may or may not need to use all of the remaining 3 cups cups of the flour-I used it all). Continue to knead the dough on low for approximately 10 minutes or until a dough ball has formed that is both smooth and elastic in texture.
- Place the dough into a greased or sprayed large bowl. Flip the dough over to ensure it is coated with the grease or spray, enough to ensure dough doesn't dry out. Cover the bowl with a dish towel or plastic wrap, and set in a warm place. Let dough rise for an hour or until it has doubled in size.
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- Knead by hand. Transfer the dough to a lightly floured surface and knead with lightly floured hands for 5-6 minutes. The dough should be firm and rather tough.
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- Make the cinnamon crunch topping. In a small bowl, whisk together the melted butter, brown sugar, ci nnamon and flour until well combined. Set aside.
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