CINNAMON STREUSEL BAGELS
Bagels are a brunch time favorite, often served as a savory course. As part of a brunch buffet, however, Ree has decided to make them sweet with a streusel topping and a delicious icing.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 6 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- Place the bagel halves on the sheet pan.
- In a small bowl, mix together the cream cheese, maple syrup and vanilla bean paste. Spread 1 tablespoon of the mixture on top of each bagel half, in a thin layer.
- For the topping: In a bowl, mix the flour, oats, brown sugar, baking powder, pecan pieces, cinnamon and salt. Stir, while drizzling in the butter, and keep folding and stirring until the mixture comes together. Sprinkle the topping in an even layer over the bagels.
- Bake until golden and crisp, 18 to 20 minutes.
- For the icing: Meanwhile, combine the powdered sugar, cream and salt in a bowl until smooth.
- Remove the bagels from the oven, then drizzle the icing over the tops of the bagels. Transfer to a platter and serve warm.
Nutrition Facts : ServingSize 1 of 10 servings, Calories 444, Fat 21g, SaturatedFat 11g, Carbohydrate 60g, Fiber 2g, Sugar 37g, Protein 6g, Cholesterol 53mg, Sodium 301mg
CINNAMON BAGELS WITH CRUNCHY TOPPING
Once you get the hang of it, you won't believe how simple it is to make these bakery-quality bagels right in your kitchen. -Kristen Streepey, Geneva, Illinois
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- 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, 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 each center 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, 2 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., In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° until golden brown, 15-20 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON AND SUGAR BAGELS
I was on this site looking for a simple bagel recipe, when I came across 2Bleu's recipe #309135. After making two batches of Onion bagels using their recipe I decided to add my own ingredients to the mix and see how it would work out. So this is a combination of 2Bleu's recipe #309135(with permission) and my own added ingredient.
Provided by Chef Ultimate Dragon
Categories Breads
Time 1h5m
Yield 11-12 Bagels, 11-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine Sugar, Yeast, and Water in Mixer Bowl. Let Stand 5 Min or until Foamy.
- Stir In Salt and Cinnamon and Sugar Mix.
- Add 3 Cups of Flour and Mix on Medium Speed for 5 Min adding remaining flour a 1/2 a cup at a time until a stiff dough ball is attained.
- Turn out dough onto lightly floured surface and kneed dough until no longer sticky. (About 5 - 10 Min).
- Place Dough into lightly greased bowl and cover. Allow dough to rise in bowl until it has doubled in size. (About 15 - 25 Min).
- Remove dough from bowl to a lightly flowered surface and punch down the dough. Cut the dough into 11 or 12 equal pieces. Roll the pieces out into a snake and combine the ends and turn them inside out to seal. Leave them covered for 15 min to rise one more time.
- Fill a 5 quart soup pot with water 4 inches deep (you can add 2 tablespoons honey or sugar for a sweeter bagel). Drop bagels one at a time into the boiling water. Boil about 3-4 at a time or only so many that they float freely, and are not crowded. Simmer for 30 seconds (15 seconds on each side), turning with a slotted spatula. NOTE: Put the top side of the bagel down into water first, and then turn over. When you remove them, the bagels will be top side up and slide off your spatula for draining and adding toppings. Remove and place them gently on a lightly greased cooling rack (that has been placed on top of a clean dish towel) for a few minutes to drain.
- Combine one egg yoke with one tablespoon of water and brush on top of the bagels then sprinkle the top of the bagels with more cinnamon and sugar and place them on a lightly greased baking sheet with either parchment paper or corn meal and place into a 400 degree oven for 35 min or until golden brown.
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