Cinnamon Crunch Blueberry Bagels—back by Popular Demand

• 총 시간: 1 hour 45 minutes

재료

Full recipe below—let me know if you try!! & happy blueberry girl summer to those who celebrate 😌

Bagels

2 tbsp honey

2 tsp instant yeast

1 & ½  cups warm water

4 cups all-purpose flour

2 tsp salt

For Boiling

3 tbsp honey

2 quarts water

Cinnamon Crunch Topping

¼ cup brown sugar

2 tbsp cane sugar

1/2 tsp cinnamon

1/4 tsp salt

2 tbsp flour

3 tbsp butter, melted

방향

In a large mixing bowl, whisk together the warm water, yeast, and sugar. Add in the flour and salt and mix until a dough is formed. Transfer the dough to a clean, lightly floured surface and knead for 3-5 minutes or until smooth. Place the dough back in the mixing bowl, cover with a kitchen towel, and let rise for 1 hour or until doubled in size.

Once the dough has doubled in size, transfer to a clean surface and cut into 8 pieces. Flatten a piece of dough and top with a small handful of blueberries (about 2 tbsp) Wrap the dough around the blueberries and pinch at the bottom to create a ball. Use your finger to make a hole in the center of each ball and spin the dough around it to form a bagel shape. Place the bagels on a parchment lined baking sheet and let rest for 15-20 minutes.

Preheat the oven to 400F. Bring a large pot of the water and honey to a boil. Place 2-3 bagels in the water bath for 1 minute at a time, remove with a slotted spoon and place back on the baking sheet. Repeat this step until all of the bagels are on the baking sheet. Brush with egg wash and top each bagel with about 2 tablespoons of the cinnamon crunch topping.

Bake for 20-25 minutes or until golden brown. Let cool and serve with your favorite bagel spread.