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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

12 ServingsPrep: 40 min. + rising Bake: 15 min.

Ingredients

2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup packed brown sugar, divided
3 teaspoons ground cinnamon
1-1/2 teaspoons salt
2-3/4 to 3-1/4 cups all-purpose flour
TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons ground cinnamon

Directions

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,
about 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 centers 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.

2 of 2

Cinnamon Bagels with Crunchy Topping (continued)

Directions (continued)

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 for 45 seconds; turn and cook 45 seconds longer. Remove
with a slotted spoon; drain well on paper towels.
Combine topping ingredients; sprinkle over bagels. Place 2 in. apart
on baking sheets coated with cooking spray. Bake at 400° for
15-20 minutes or until golden brown. Remove to wire racks to cool.
Yield: 1 dozen.

Nutrition Facts: 1 bagel equals 164 calories, trace fat (trace saturated fat), 0 cholesterol, 300 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.