Cinnamon Crunch Bagels


for bagel dough:

- 1 1/4 c. warm water

- 2 T. vegetable oil

- 1 T. yeast

- 4 c. flour (do not pack)

- 3 T. brown sugar

- 1 t. salt

- 1 T. cinnamon

for boiling:

- 4 Qts. water

- 2 T. brown sugar

- 1/4 c. honey

for topping:

- 3 T. butter, slightly softened

- 1/4 c. sugar

- 1/4 c. brown sugar

- 1 T. cinnamon

- 2 T. flour

- pinch salt


1.  Combine water, oil, and yeast in a large mixing bowl.  Let rest for a minute, then add remaining dough ingredients and mix using stand mixer with a dough hook for about 8-10 minutes.  To test dough, pull off a small piece and stretch; dough should not break right away.  If it breaks, continue kneading.

2.  Transfer dough to an oiled bowl and then turn over so that all sides are greased.  Let rise for 2 hours.

3.  Punch dough down, form into a log, and cut into 8-12 pieces (depending on size of bagels you want). Use your thumb to form a small hole in the center of each bagel.  Let rise for 15 minutes.  Meanwhile, in a large pot, bring water, honey, and brown sugar to a boil.

4.  Boil bagels, three at a time, about 1 minute each side, then transfer to a parchment lined baking sheet.

5.  Combine topping ingredients using two knives or a pastry blender until small crumbs form.  Top each bagel with crumb topping.  Bake at 475 degrees for 12-15 minutes.  Transfer to wire racks to cool.