Apple Cinnamon Bagels. Fill your kitchen with the smell of warm apple and cinnamon. This recipe will remind you of fresh baked apple pie. An excellent treat on those cold winter mornings. Serve them cinnamon or plain cream cheese and watch their eyes light up.
You can create them in your very own kitchen. With just a little work you and your family can enjoy fresh warm out of oven bagels. Enjoy them plain, with butter, cinnamon sugar, cinnamon or plain cream cheese.
This recipe makes 8 medium size bagels.
2 teaspoons of active dry yeast (I store mine in the refrigerator to keep it fresh)
1 1/2 tablespoons of sugar
1 1/ 2 cups of warm tap water (not hot)
3 1/2 cups (500g if weighing) of bread flour
1 1/2 teaspoons of salt
1 cup of dehydrated apples finely chopped
1 tablespoon of cinnamon or to taste (I also like to add cardamom and a little nutmeg)
2 tablespoons of liquid honey for boiling
1 egg + 1/4 cup water for egg wash
Small amount of oil for bowls and baking sheet
In a small bowl combine 1/2 cup of the warm water, yeast, and the sugar rest for five minutes or until bubbly.
In a large bowl combine the flour, cinnamon, and the salt. Make a dent in the middle of the flour mixture and pour in the yeast mixture, and half of the remaining water. Stir in the remaining the water you may not need to use all of it. You will want your dough to be moist but firm. It is ready when it forms a ball and pulls away from the sides of the bowl.
Once the dough is mixed turn it out onto a floured surface. With floured hands knead the dough for about 10 minutes. During the last minute of kneading the dough add the dehydrated apples. Add more flour as needed to make a firm, stiff dough. The dough will be ready when it is smooth and elastic. Shape the dough into a ball.
Place the dough into a large well-oiled bowl and turn the dough to coat all sides with oil. Cover the bowl with a warm damp cloth. Place the bowl in a warm draft free place for 1 hour. The dough is ready when it has doubled in size. Punch down the dough and allow it to rest for 10 minutes.
Turn the dough onto a very lightly floured surface and divide it into 8 equal pieces. I like to shape the dough into a log then cut the log in half. I then cut the two halves in half. Then cut each quarter in half. This gives me the size I need for all eight pieces.
With your hands pick up a piece of dough and very gently shape it into a dough ball smooth on all sides. The gentler you are with the dough at this stage the better the finished product will be. Now repeat with 7 other dough pieces.
Now with floured hand pick up one dough ball and very gently work your finger through the center of each dough ball to form a ring. Stretch the inside ring to about 1/3 the diameter of the bagel. Place the bagel on a lightly oiled baking sheet. Repeat the same step with the remaining seven dough balls.
Cover the shaped bagels on the baking sheet with a warm damp cloth and let rest for 10 minutes.
Preheat your oven to 425F
Fill a large pot with water and add the liquid honey. Bring the water honey mixture to a boil. When it is boiling reduce the heat. Lower the bagels into the water using a skimmer so they will hold their shape. Place in the pot only as many bagels that will fit in a single layer on top of the water. Once the bagels start to float cook for one minute then flip them over and allow to them cook for one more minute. If you prefer a chewier bagel then boil the bagels for 2 minutes on each side. This will produce a more New York style bagel. Transfer the boiled Apple Cinnamon Bagels to a wire rack to cool.
In a small bowl combine the egg and water. This will make an egg wash for your Apple Cinnamon Bagels. Using a pastry brush coat the tops of the boiled bagels with the egg wash. You may now add any toppings or combination of toppings that you wish to your Apple Cinnamon Bagels. Some examples are cinnamon, cardamom, finely chopped fresh apples, brown sugar, regular sugar, or raw sugar.
Transfer the prepared bagels to an oiled baking sheet.
They are now ready for the oven. Place the baking sheet in the pre-heated oven and bake for 20 minutes, or until a golden brown color.
Remove the baking sheet from the oven and remove the finished Apple Cinnamon Bagels to a wire rack to cool.
They are now ready to eat either plain or with your favorite spread.
To store your Apple Cinnamon Bagels once they are baked pre-slice them and place them into a freezer bag. Or wrap each one in plastic wrap and store them in the freezer until needed.
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