Cinnamon Crunch Bagels (adapted from Copy Cat Recipe Guide)
Dough:
- 4 1/4 cups flour
- 1 1/2 tsp yeast
- 1 1/2 cups warm water
- 1 tbsp cinnamon
- 1 cup vanilla/white chocolate chips, melted
- 4 tbsp sugar
- 1 tbsp salt
Topping:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1/4 cup cinnamon (this may change depending on how much you like cinnamon)
In a bowl, mix the the yeast and 1 1/4 cups of the flour
In a small bowl, mix the water, cinnamon, white chocolate, 3 tablespoons of the sugar, and the salt.
Combine the yeast and water mixtures and beat with a hand mixer for 2.5 minutes. The dough will seem like cookie dough at this point, so keep adding flour until you can't mix with a hand mixer anymore.
Take the dough out of the bowl and add more flour until the dough is stiff. Knead on a floured surface until you can shape the dough into a ball.
Divide into 12 portions. I rolled the dough sections into a snake or breadsticks, then made them into a circle by connecting the two ends. Let sit for 15 minutes.
Start a pot of boiling water. Reduce heat to medium, and add the bagels to the water, three at a time. Let the bagels cook in water for about three minutes each. *Heat oven to 415 degrees*. Take the bagels out of the water and drain them. Place bagels on a baking sheet.
Place the baking sheet with the bagels in the oven and cook for 5 minutes. While baking, combine the sugar, brown sugar, and cinnamon in a bowl. Melt the butter and add to the cinnamon sugar mix. Take the bagels out of the oven and brush with butter/cinnamon sugar mix. Thoroughly coat the bagels.
Bake the bagels for another 15 minutes, or until the topping is crunchy. Let cool for about 4 minutes. Enjoy!
yummy!
Yield: one dozen bagels
