Apple Cinnamon Bagels

Fall is fast approaching and cooler weather has come to Michigan.  Fall is our favorite time of year, the weather, the smells, the apple orchards, hay rides, bonfires...I could go on and on.  I was talking to my friend Lauren and she asked me for advice on how to make Apple Cinnamon Bagels.  Unfortunately, I have never had them before, nor had any bright ideas she probably hadn't thought of before...until I looked on my counter.  I have a whole row of popcorn spices on my counter-top from Kernel Seasons and one of those spices happens to be Apple Cinnamon.  So, I went ahead and tried a new variation on my bagels today during my Sunday "freezer restocking" session!

Apple Cinnamon Bagels

  • 1 3/4 c. warm water
  • 1 T. instant yeast
  • 1 T. packed light brown sugar
  • 1 T. salt
  • 2 T. Kernel Seasons Apple Cinnamon seasoning (plus more for sprinkling before baking)
  • 3 c. bread flour
  • 1 c. all-purpose flour
  • 2 T. honey, for boiling water
  • In bowl of stand mixer (or regular bowl), combine water, yeast and brown sugar.  Let sit until foamy, about 10 minutes.
  • Add salt, flours and Apple Cinnamon seasoning and mix well.
  • Knead with the dough hook for 8 minutes (or by hand for 10 minutes) until smooth and elastic.
  • Transfer dough to large, oiled bowl and cover with plastic wrap or towel.  Let rise 1 hour or until doubled.
  • Turn dough out onto countertop and divide into 12-16 (depending on how large/small) round pieces.  Make bagel shape by punching thumb through the center and gently stretching out until it's the size you desire and place on a cookie sheet sprayed with non-stick spray.  *The dough will shrink back a bit, so I recommend over-stretching a bit larger than you actually want.
  • Let bagels rise for another 30 minutes covered with clean kitchen towels.
  • While bagels are rising, preheat your oven to 400 degrees.
  • Begin to boil about 8 cups of water and add the honey.
  • After second rise, put as many bagels into the water as will fit comfortably, boiling for 30 sec.-1 min. per side.  Remove from water and place back on cookie sheet, sprinkling with a little more Apple Cinnamon seasoning on top.  Repeat with all the bagels.
  • Bake at 400 degrees for 22-24 minutes, until golden brown.


Erin said...

These look so good! I love the apple cinnamon combo.

Maryanna said...

I'm wanting to attempt to make bagels... don't know what's holding me back. These look delicious and a great flavor for Fall.

Mags said...

Great looking bagels! I've never heard of Kernel Seasons before. Do you think just regular cinnamon sugar would work?

Joelen said...

I love the flavor of these bagels - perfect for fall!

Shawna said...

Mags, Yes, I think Cinnamon Sugar would work well, though I wanted a more "apple" flavor mixed in. Cinnamon Sugar bagels would be a nice sweet fall treat too! Next time I may dice some apples very finely and mix in the dough after draining some of the liquid to experiment. :)

Anonymous said...

What a great bagel flavor! Those look wonderful!

Anonymous said...

What a great flavor for a bagel! They look wonderful

Chris said...

I was so intrigued to see if you were going to incorporate chopped apple in this. Great idea to use the Kernel seasoning! I've never heard of it before and will be sure to check it out.


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