Cinnamon Bagels With Crunchy Topping Recipes
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
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 10
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., Punch dough down. Shape into 12 balls. Push thumb through each center 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., Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, 2 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., In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° until golden brown, 15-20 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON BAGEL FRENCH TOAST
This cinnamon bagel French toast is very tasty, and can be prepared ahead of time and baked the next morning.
Provided by mommyfawns
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 8
Number Of Ingredients 9
Steps:
- Line the bottom of an 11x13-inch baking dish with bagel cubes. Layer cream cheese cubes on top.
- Beat eggs, maple syrup, milk, half-and-half, sugar, cinnamon, and nutmeg together in a large bowl. Pour over bread.
- Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 44.4 g, Cholesterol 177.1 mg, Fat 16.4 g, Fiber 1.3 g, Protein 12.6 g, SaturatedFat 8.8 g, Sodium 306.6 mg, Sugar 14.4 g
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- Pour the flour into the bowl of a stand mixer. Add the salt and yeast on opposite sides, stirring each one in with your finger. Keeping the salt from touching the yeast prevents it from killing the yeast.
- Add the honey and ground cinnamon and mix with the paddle attachment on low speed until blended.
- Gradually add enough warm water to form a slightly sticky dough. You may not need all the water, or you might need a little extra, depending upon the brand of flour and the humidity.
- Change attachments to the dough hook and knead on medium-low speed for 5 minutes. Turn off the mixer and allow the dough to rest for 10 minutes, then knead on medium-low again for another 2 minutes, or until the dough passes the windowpane test. That means that a large lump of dough can stretch until it is translucent without tearing.
HOW TO MAKE A PANERA CINNAMON CRUNCH BAGEL AT HOME
From tasteofhome.com
- Make the dough. In the bowl of a stand mixer fitted with a hook attachment, combine the warm water and yeast and allow to proof for 5 minutes. Next, add the flour, brown sugar and salt, and mix for 2-3 minutes on your mixer’s lowest setting.
- Knead by hand. Transfer the dough to a lightly floured surface and knead with lightly floured hands for 5-6 minutes. The dough should be firm and rather tough.
- First rise. Shape the dough into a smooth ball and place into a clean, lightly greased bowl. Turn the dough over a few times in the greased bowl to coat all sides with oil.
- Make the cinnamon crunch topping. In a small bowl, whisk together the melted butter, brown sugar, ci nnamon and flour until well combined. Set aside.
- Shape. After the first rise, punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 4 ounces or 110g) and then form each piece into a smooth ball.
- Water bath. Preheat the oven to 425°. Then, place a large pot on the stove over high heat. Fill with 8 cups of water and bring to a boil. Whisk in 1/4 cup of honey and reduce the heat to medium.
- Bake. Whisk together the egg white and water and then brush the egg wash over the tops and sides of each bagel. Spoon a generous amount of the crunch topping over each bagel.
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