apple cinnamon bagels
if you plan to load up on carbs this holiday season (and I certainly do)
may I suggest apple cinnamon bagels
Every time I make a new bagel, I swear it’s my favorite.
First, there were blueberry; oh how I love a good blueberry bagel. I may have eaten all 8 by myself. Then I made cinnamon roll and maple bacon. Both delicious. Lemon Poppy Seed …SO good. The pumpkin blew my mind; unfortunately my family agreed with me and I had to share those,
and now apple cinnamon
quite possibly my all time favorite bagel, and that is saying a lot; in case you hadn’t noticed I LOVE bagels. I’d eat one a day if I could, but there aren’t enough miles to run to make that happen.
Bagels may seem intimidating, but really they are pretty basic. Flour, yeast, salt, water – or in these bagels apple cider, sugar and maybe a topping. For the apple cinnamon I went with the classic sugar and cinnamon topping.
Boiling is a must if you ask me. You get a nice crunch to the crust and a great texture inside. The classic NY style bagel.
- 1 envelope active dry yeast
- 1 1/4 cups apple cider, warmed to 110 degrees
- 3 - 3 1/2 cups flour
- 1 1/2 tsp cinnamon , divided
- 1 1/2 tsp salt
- dash of nutmeg
- 1/4 cup sugar
- combine the yeast, flour, salt, 1/2 tsp cinnamon, and nutmeg
- mix in the the warm cider, and knead with the dough hook attachment of a stand mixer (this can also be done by hand)
- cover and allow to rise 1 1/2 hours ( dough should be doubled)
- divide the dough into 8 pieces, roll into balls, press a finger in the center to make the hole
- allow bagels to rest 30 minutes
- bring a large pot of water to a boil
- combine the sugar with the remaining teaspoon of cinnamon
- boil each bagel 30 - 60 seconds (flip them over if they don't do it themselves halfway through boiling) I boil two at a time
- remove them with a slotted spoon, place on a lined baking sheet
- sprinkle with the cinnamon sugar
- bake at 425 for 20 minutes