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,
- 2-1/4 teaspoons active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 4 tablespoons brown sugar, divided
- 3 teaspoons ground cinnamon
- 1-1/2 teaspoons salt
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter, melted
image/svg+xml Text Ingredients View Recipe,
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.
Preheat oven to 425°. Punch down dough. Divide and shape into 12 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 1-1/2-in. hole. Place on a floured surface. Cover with a kitchen towel; let rest 10 minutes.
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 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
In a small bowl, mix sugar, brown sugar and cinnamon. Dip bagels in butter, then into sugar mixture. Place 2 in. apart on greased baking sheets. Sprinkle remaining sugar mixture over top. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool.
1 bagel: 213 calories, 4g fat (3g saturated fat), 10mg cholesterol, 329mg sodium, 40g carbohydrate (13g sugars, 2g fiber), 4g protein.