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Cinnamon Bagels with Crunchy Topping

 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.
Nutritional 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.