Description
Snickerdoodle Bagels are a sweet twist on the classic bagel, flavored with cinnamon and sugar, making them a delightful treat for any time of day.
Ingredients
Scale
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
- 2 cups all-purpose flour
- 2 cups white whole wheat flour
- 3 tablespoons vital wheat gluten (optional)
- 1 tablespoon cream of tartar
- 1 tablespoon brown sugar
- 2 teaspoons table salt
- 1 1/2 cups warm water (120-130°F)
- 4 cups water (for water bath)
- 2 tablespoons brown sugar (for water bath)
- 1/4 cup granulated sugar (for topping)
- 1/4 cup brown sugar (for topping)
- 3 teaspoons ground cinnamon (for topping)
Instructions
- In a small bowl, combine the cinnamon and sugar. Set aside.
- In a large mixing bowl, combine the yeast, all-purpose flour, white whole wheat flour, vital wheat gluten, cream of tartar, brown sugar, and salt. Add warm water and stir to moisten the flour.
- Knead the dough with a stand mixer for 10 minutes or by hand for 10 to 15 minutes until stiff and smooth.
- Sprinkle your work surface generously with the cinnamon and sugar mixture. Knead the dough on top to incorporate it and form a swirl.
- Transfer the dough to a lightly greased bowl, cover, and let it rise until puffy (1 to 1.5 hours).
- Divide the dough into 8 portions and roll each into a smooth ball, resting on a greased cookie sheet covered with plastic wrap for 30 minutes.
- Prepare the water bath by bringing 4 cups of water to a low boil in a pot. Preheat your oven to 425°F.
- Poke a hole through each dough ball’s center, stretching it to roughly 2 inches in diameter, and transfer them to the baking sheet.
- Carefully boil the bagels in batches, cooking each for 2 minutes on one side and 1 additional minute after flipping.
- Remove the bagels from the water and place them back on the baking sheet. Repeat with remaining dough.
- Combine topping ingredients and sprinkle evenly over bagels.
- Bake for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool completely.
Notes
- For a softer bagel, use bread flour and add the vital wheat gluten.
- Ensure the water is at the right temperature before adding the bagels to achieve the best texture.
- Store cooled bagels in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg