Cinnamon Sugar Bagels: A Recipe For Success

Indulge in the irresistible aroma and taste of freshly baked cinnamon sugar bagels with this comprehensive recipe guide. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will empower you to create mouthwatering bagels that will impress your family and friends.

Ingredients (Makes 8 Bagels):

For the Dough:

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1 tablespoon (15g) granulated sugar
• 1 tablespoon (11g) active dry yeast
• 1 teaspoon (5g) salt
• 1 1/2 cups (360ml) warm water (105-115°F)

For the Cinnamon Sugar Topping:

• 1/2 cup (100g) granulated sugar
• 2 tablespoons (16g) ground cinnamon

Instructions:

1. Proof the Yeast: In a large bowl, whisk together the warm water, granulated sugar, and yeast. Let stand for 5 minutes, or until the yeast becomes foamy.
2. Make the Dough: Add the flour and salt to the yeast mixture and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
4. Punch Down and Divide: Punch down the dough to release the air bubbles. Divide the dough into 8 equal pieces.
5. Shape the Bagels: Roll each piece of dough into a rope about 12 inches long. Bring the ends of the rope together to form a circle and press them firmly to seal.
6. Second Rise: Place the bagels on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise in a warm place for another 30 minutes, or until the bagels have puffed up slightly.
7. Prepare the Cinnamon Sugar Topping: In a shallow bowl, combine the granulated sugar and ground cinnamon.
8. Dip the Bagels: Dip the tops of the risen bagels into the cinnamon sugar mixture, pressing gently to adhere.
9. Bake: Preheat oven to 450°F (230°C). Bake the bagels for 15-18 minutes, or until golden brown and set.
10. Enjoy: Let the bagels cool slightly before slicing and serving warm.

Tips for Perfect Cinnamon Sugar Bagels:

• Use high-quality ingredients for optimal flavor and texture.
• Proof the yeast properly to ensure a successful rise.
• Knead the dough thoroughly to develop the gluten and create a chewy interior.
• Don’t overproof the bagels, as this can result in dense and flat bagels.
• Dip the bagels generously in the cinnamon sugar topping for maximum flavor.
• If you don’t have parchment paper, you can grease the baking sheet with oil instead.

Variations:

• Chocolate Cinnamon Sugar Bagels: Add 1/4 cup (25g) of cocoa powder to the dough for a chocolatey twist.
• Brown Sugar Cinnamon Bagels: Substitute brown sugar for granulated sugar in the cinnamon sugar topping.
• Cream Cheese Stuffed Cinnamon Sugar Bagels: Fill the bagels with cream cheese before baking for an indulgent treat.

Storage and Serving Suggestions:

• Store the bagels at room temperature for up to 3 days.
• Reheat the bagels in a toaster or oven before serving for a crispy exterior.
• Serve the bagels with your favorite spreads, such as cream cheese, butter, or jam.

FAQ:

1. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in equal amounts. However, you won’t need to proof it before adding it to the dough.

2. What if my dough is too wet or too dry?

If the dough is too wet, add a little more flour. If it’s too dry, add a little more water.

3. How do I know when the bagels are done baking?

The bagels are done when they are golden brown and sound hollow when tapped.

4. Can I freeze the bagels?

Yes, you can freeze the bagels for up to 3 months. Thaw them at room temperature before serving.

5. What if I don’t have a stand mixer?

You can knead the dough by hand on a lightly floured surface. It will take a little longer, but the results will be just as good.