CINNAMON CRUNCH BAGEL RECIPES

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CINNAMON BAGELS WITH CRUNCHY TOPPING RECIPE: HOW TO MAKE IT



Cinnamon Bagels with Crunchy Topping Recipe: How to Make It image

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

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 11

2-1/4 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
3-1/4 to 3-3/4 cups all-purpose flour
TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted

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., Preheat oven to 425°. Punch down dough. Divide and shape into 12 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 1-1/2-in. hole. Place on a floured surface. Cover with a kitchen towel; let rest 10 minutes. , 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 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., In a small bowl, mix sugar, brown sugar and cinnamon. Dip bagels in butter, then into sugar mixture. Place 2 in. apart on greased baking sheets. Sprinkle remaining sugar mixture over top. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 213 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 40g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

PANERA BREAD CINNAMON CRUNCH BAGELS RECIPE - FOOD FANATIC



Panera Bread Cinnamon Crunch Bagels Recipe - Food Fanatic image

Panera Bread Cinnamon Crunch Bagels are a healthy, delicious way to start your morning. Much easier than you think!

Total Time 2 hours 25 minutes

Prep Time 1 hours

Cook Time 25 minutes

Yield 8

Number Of Ingredients 13

1 1/4 cups water, warm, 110 to 120 degree f
1 tablespoon yeast, i used red star
1 teaspoon salt
4 tablespoons honey, divided
1 1/2 cups whole wheat pastry flour, 167g
1/2 tablespoon cinnamon
1 3/4 cups bread flour, not whole wheat, 235g
3/4 cup white chocolate chips
cornmeal, for sprinkling on the pan
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 tablespoon cinnamon
1/3 cup coconut oil, melted

Steps:

  • Add the warm water and yeast into the bowl of your stand mixer. Stir with a fork and let stand until the yeast begins to blossom, about 10 minutes. Stir in the honey, whole wheat pastry flour and cinnamon. Using the dough hook, knead the mixture on the lowest setting for 1 minute, to incorporate the flours. Then, scrape the sides of the bowl down and turn up to the second speed setting and knead for 3 more minutes. Turn the mixer off and let the dough rest for 5 minutes so that the flour can begin to absorb the water. Your batter may have a few lumps, just give it a good stir to break them down. Once the batter has rested, turn the mixer on to the lowest speed, and add the bread flour, 1/2 a cup at a time. Knead for 7 minutes, add in the white chocolate chips, and then knead for 1 minute more to incorporate them. You can scrape the sides of the bowl or dough hook down as needed. Cover the mixer with a kitchen towel and let rise for one hour. Turn the risen dough onto a lightly floured surface and punch down. Using a very sharp knife, cut the dough into 8 equal pieces. Roll each piece into a long, thin rope* and let rest for 3-4 minutes. Sprinkle a baking sheet generously with cornmeal. Then, loop each rope into a circle, really twisting the ends together to make sure that they are nice and secure. Repeat with all the pieces of dough, and place onto the cornmeal covered baking sheet. Cover with a kitchen towel and let rest until they rise slightly, about 10-15 minutes. While the dough rests bring a 4 1/2 litre pot of water to a boil. Add in the remaining 1 Tbsp of honey and then cover and turn the heat down to keep your water at a low boil. Preheat your oven to 450 degrees and line a separate baking sheet with parchment paper Once the bagels have risen, gently place 2-3 at time into the water, cook for 50 seconds and gently flip, cooking an additional 50 seconds. Using a slotted spoon, pick up the bagels. and drain any of the water off. Transfer to parchment lined baking sheet. Repeat with remaining bagels. While the bagels boil, mix together the granulated sugar, brown sugar and cinnamon. Once all the bagels are done, brush the tops liberally with melted coconut oil and then sprinkle with the cinnamon sugar, rubbing it into the tops of each bagel. Make sure you use all the sugar, as you want these nice and crunchy on top. Bake until golden brown, about 20-25 minutes. Cool on a wire rack and eat.

Nutrition Facts : ServingSize , Calories 463 calories, FatContent 16 g, CarbohydrateContent 71 g, FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 12 g, SodiumContent 296 mg, SugarContent 35 g

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