I wanted something kind of different and easy for Easter breakfast, so I thought a play on cinnamon sugar toast would be nice. Maybe classing it up a bit by making bagels…. and they were great. I used my same recipe from before, just added cinnamon and sugar instead of blueberries or herbs. They were so delicious served warm with a little bit of butter on them. They almost tasted like a cinnamon roll with cream cheese! I decided to not do the classic Cinnamon Raisin bagels because I don’t like them, and I feel like they take away from the elegance of the cinnamon sugar bagel. The Cinnamon Sugar bagel is a classy bagel, with poise. It would wear Prada if allowed!
So, you will need…
- 2 tsp of active dry yeast
- 1 1/2 Tbsp white sugar
- 1 1/4 C. warm water (add more water if needed)
- 3 1/2 C. bread flour (will need extra for kneading)
- 1 1/2 tsp. salt
- 2 Tbs Cinnamon
- 1/4 C. Granulated Sugar
Here was my process…
- First I took 1/2 a cup of the warm water and poured it into a small mixing bowl. Then I added in the sugar and yeast. Do not stir. I let it sit for 5 minutes, then I stirred the yeast and sugar mixture until it all dissolved.
- In a large bowl, I mixed the flour and salt. I made a well in the middle of the flour and poured in the yeast and sugar mixture. Then I added half of the remaining warm water into the well. I stirred the ingredients together adding the remaining water as I needed to, and more if necessary. You want the dough to be moist and firm after you have mixed it.
- Add Cinnamon and sugar and mix well.
- On a floured countertop, I kneaded the dough for exactly 10 minutes until it was smooth and elastic. (Try to work as much flour in as possible while kneading to form a firm and stiff dough).
- I lightly brush a large bowl with olive oil and turned the dough into the bowl making sure to coat the dough with the oil. Then I Covered the bowl with a damp towel and let rise in a warm place for 1 hour, The dough should in size. I punched down the dough, and let it rest for another10 minutes.
- I divided the dough into 8 pieces, relatively the same size. I rolled them into nice, neat balls of dough. Then I put flour on my very clean finger and poked the ball of dough! I made a hole in the center of each adorable ball , hence the bagels shape. I carefully stretched the hole I had made out to about 1/2 and inch or so, again,it doesn’t have to be perfect, it just has to taste good.
- After shaping the dough rounds and placing them on the cookie sheet, I covered them with a damp kitchen towel and allowed them to rest for 10 minutes. Meanwhile, I preheated my oven to 425 degrees.
- For the next step I brought a large pot of water to a boil and immediately reduced the heat. I used a skimmer to lower the bagels into the water. I put 4 in at a time and turned after 2 minutes and boiled for another 2 minutes. This makes for a chewy delicious bagel. If you prefer a less chewy bagel, boil for 1 minute on each side. Then remove from water and place on slightly oiled baking paper on baking sheet.
- I baked them for 20-22 minutes, until golden brown.
These are great tasting, and it proves that you can use one recipe a hundred ways. You can have any flavor bagel your little heart desires!