Ingredients Jump to Instructions ↓

  1. 2 tablespoons active dry yeast

  2. 1-1/2 cups warm water (110 to 115 )

  3. 1/4 cup packed brown sugar, divided

  4. 1-1/2 teaspoons salt

  5. 2-3/4 to 3-1/4 cups all-purpose flour TOPPING:

  6. 1/4 cup sugar

  7. 1/4 cup packed brown sugar

  8. 3 teaspoons ground cinnamon

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes. Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. Combine topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 1 dozen.


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