Asiago & Cinnamon Crunch Bagels

Add yeast, sugar, and warm water to a bowl and set aside for 5 minutes.

Measure out the flour while the yeast mixture sits.

Once the sugar is dissolved, add the yeast mixture back into the flour with some additional water and stir until a dough is formed.

Turn the dough out onto a countertop and knead for 10 minutes until a firm round ball is formed.

Place the kneaded dough into a lightly oiled bowl, coating it on both sides.

Cover the bowl and place it in a warm place for about 1 hour until it doubles in size.

After 1 hour, punch the dough down and let it rest for 10 minutes.

Make the cinnamon crunch mixture by combining white sugar, brown sugar, and cinnamon.

Divide the dough into 8 even pieces and form each piece into a ball.

Form each ball into a bagel by sticking your finger in the middle and stretching it out about twice the size.

Cover the formed bagels with a damp rag and let them rest for 10 minutes.

Add cornmeal to your pan to prevent sticking.

Boil water with honey and a little baking soda, then add the bagels to the boiling water.

Apply an egg wash to the bagels to help the topping stick.

Bake the bagels for about 20 minutes at 425°F.

Equipment Needed

Spice Level:

Allergens