Imagine waking up to the intoxicating aroma of freshly baked bagels, with swirls of warm cinnamon and a hint of sweet maple dancing through your kitchen. These aren't just any bagels – they're a culinary masterpiece that will transform your ordinary morning into an extraordinary breakfast experience. Forget store-bought disappointments and prepare to embark on a baking adventure that will have your family and friends begging for more!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 bagels
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon cinnamon
- 1 tablespoon maple syrup
- 1 packet active dry yeast
- 1 ½ cups warm water
- 1 egg (for egg wash)
- 1 tablespoon maple syrup (for boiling)
Instructions
- In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5-7 minutes until it becomes frothy and activated.
- In a separate large bowl, whisk together flour, salt, and ground cinnamon until well combined.
- Pour the yeast mixture into the dry ingredients, add maple syrup, and mix until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, then use your thumb to create a hole in the center, stretching to form a bagel shape.
- Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 15-20 minutes.
- Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add 1 tablespoon of maple syrup.
- Carefully drop bagels into the boiling water, cooking for 1 minute on each side. Remove with a slotted spoon and return to the baking sheet.
- Whisk the egg and brush the tops of the bagels with egg wash. Sprinkle additional cinnamon if desired.
- Bake for 20-25 minutes or until golden brown and crispy on the outside.
- Remove from oven and let cool on a wire rack for at least 15 minutes before serving.
Tips
- Yeast is the Secret Weapon: Ensure your water is warm (not hot) to activate the yeast perfectly. The frothy mixture is your green light for delicious bagels.
- Kneading Matters: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bagels that perfect chewy texture.
- Boiling is Non-Negotiable: The quick boil before baking is what gives bagels their signature crispy exterior and soft interior. Don't skip this crucial step!
- Room Temperature is Key: Let your dough rise in a warm, draft-free area. A slightly warm oven (turned off) or a sunny spot works wonders.
- Egg Wash Magic: A good egg wash creates that beautiful golden-brown shine that makes your bagels look professionally made.
- Cool Before Cutting: Patience is crucial! Let the bagels cool for at least 15 minutes to set their structure and prevent gummy texture.Pro Tip: These bagels freeze beautifully! Once completely cooled, store in a freezer bag for up to a month and reheat for a quick, delicious breakfast.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 48g
Protein: 7g
Fat: 2g
Saturated Fat: g
Cholesterol: 20mg
