These Apple Cinnamon Bagels are a delightful twist on the classic bagel recipe, combining the sweetness of apples with the warmth of cinnamon.
The result is a unique and flavorful bagel that is sure to become a new favorite. The best part?
These bagels can be easily made at home with simple ingredients and straightforward steps, making them a perfect weekend baking project for both novice and experienced bakers.
The combination of apples and cinnamon creates a delightful aroma that will fill your kitchen as these bagels bake.
The soft and chewy interior, complemented by the slightly crisp exterior, provides the perfect texture.
Whether enjoyed fresh out of the oven or toasted with a pat of butter or cream cheese, these Apple Cinnamon Bagels are a treat that will tantalize your taste buds.
Ingredients
- 1 cup warm apple cider (not hot)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2 tablespoons brown sugar
- 4 1/4 cups bread flour, plus more for dusting
- 1 1/2 teaspoons salt
- 1 tablespoon ground cinnamon
- 1 cup peeled, diced apple (about 1 medium apple)
- 1 egg, beaten with 1 tablespoon water (for egg wash, optional)
- Cinnamon sugar (for topping, optional)
Notes:
- Apple cider provides a subtle sweetness and enhances the apple flavor in the bagels.
- Active dry yeast is the leavening agent that helps the bagels rise and develop their signature chewy texture.
- Brown sugar adds a hint of molasses flavor and helps activate the yeast.
- Bread flour has a higher protein content than all-purpose flour, resulting in a chewier bagel texture.
- Salt enhances flavor and helps control the rise of the dough.
- Ground cinnamon provides the warm, spicy aroma and flavor that complements the apples.
- Diced apple adds bursts of fresh apple flavor and moisture to the bagels.
- Egg wash (optional) gives the bagels a shiny, golden-brown crust.
- Cinnamon sugar (optional) adds a sweet, crunchy topping to the bagels.
Prepare the Yeast Mixture
The first step in making these delicious Apple Cinnamon Bagels is to prepare the yeast mixture. This mixture serves as the foundation for the bagel dough, providing the leavening power and contributing to the overall flavor.
In a small bowl or measuring cup, combine 1/2 cup of warm apple cider, 1 teaspoon of dry active yeast, and 1 tablespoon of brown sugar. Gently stir the ingredients together until the yeast and sugar have dissolved.
It’s essential to use warm apple cider, as the ideal temperature range for activating the yeast is between 105°F and 115°F (40°C and 46°C). If the liquid is too hot, it can kill the yeast, while if it’s too cold, the yeast won’t activate properly.
Once the mixture is combined, set it aside for about 5-10 minutes. During this time, the yeast will start to feed on the sugars present, releasing carbon dioxide gas and creating a frothy, bubbly texture on the surface. This frothiness is an indication that the yeast is alive and active, ready to work its magic in the dough.
While you wait for the yeast mixture to become frothy, you can move on to the next step and prepare the dry ingredients for the bagel dough.
Mix the Dry Ingredients
In a large mixing bowl, combine the bread flour, salt, and ground cinnamon. These three dry ingredients play crucial roles in creating the perfect dough for your Apple Cinnamon Bagels.
The bread flour is essential for achieving the signature chewy texture of bagels. With its higher protein content compared to all-purpose flour, bread flour provides more structure and allows the dough to develop a better gluten network.
This results in a dense and satisfying bagel that can hold its shape during the boiling and baking process.
Salt is a vital ingredient in bread baking as it not only enhances flavor but also helps control the fermentation process. It slows down the activity of the yeast, allowing for a more controlled rise and preventing the dough from over-proofing.
Finally, the ground cinnamon adds warmth and depth to the bagel’s flavor profile. Its distinct aroma and taste complement the sweetness of the apples, creating a harmonious and irresistible combination.
Use a whisk or fork to thoroughly blend the dry ingredients together. Ensure the cinnamon is evenly distributed throughout the flour mixture for consistent flavor in every bite.
Form the Dough
Once the yeast mixture is frothy and bubbly, it’s time to incorporate it into the dry ingredients to form the dough. Add the yeast mixture and the diced apples to the bowl with the bread flour, salt, and cinnamon.
Using a sturdy wooden spoon or your hands, begin to mix the ingredients together until a shaggy dough starts to form. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes.
The kneading process is crucial as it helps develop the gluten strands in the dough, resulting in a smooth and elastic texture. As you knead, you’ll notice the dough becoming smoother and more cohesive.
Keep kneading, pushing the dough away from you with the heel of your hand, and folding it back over itself. If the dough seems too dry, you can add a tablespoon or two of water.
If it’s too sticky, sprinkle a bit more flour on your work surface. The goal is to achieve a smooth, elastic dough that bounces back when you poke it with your finger.
First Rise
After forming the dough, it’s crucial to allow it to rise in a warm, draft-free environment. This first rise is essential for developing the flavor and achieving the desired volume in the bagels.
During this resting period, the yeast in the dough will continue to ferment and produce gas, causing the dough to expand and become light and airy.
Cover the dough with a clean kitchen towel or plastic wrap and place it in a warm spot, around 75°F to 85°F (24°C to 29°C).
A slightly warmer environment will speed up the rising process, while a cooler temperature will slow it down. The ideal rising time is typically 1 to 1.5 hours, or until the dough has doubled in size.
As the dough rises, the gluten strands in the dough will relax, allowing the dough to stretch and trap the gas produced by the yeast.
This process not only contributes to the bagel’s texture but also enhances the flavor by allowing the fermentation to develop more complex aromas and tastes.
Be patient during this step, as rushing the rising process can result in dense, under-risen bagels with a lackluster flavor. If the dough doesn’t rise sufficiently, it may be due to issues with the yeast, water temperature, or environmental conditions.
Allowing the dough to rise properly is crucial for achieving the desired texture and flavor in your homemade Apple Cinnamon Bagels.
Shape the Bagels
After the first rise, the dough should have doubled in size and appear light and puffy. Gently punch it down to release the air and transfer it to a lightly floured surface. Using a sharp knife or dough scraper, divide the dough into 8 equal pieces.
Roll each piece into a smooth ball, then use your thumb to poke a hole in the center. Gently stretch and rotate the dough to form a bagel shape with an even hole in the middle, about 3-4 inches in diameter.
Place the shaped bagels on a parchment-lined baking sheet, spacing them apart to allow for expansion during the second rise.
Tip: To maintain the bagel shape, avoid over-stretching the dough, which can cause it to become misshapen or tear. If the hole starts to close up, gently poke it open again with your finger.
It’s also important to handle the dough gently and avoid compressing or squeezing it too much, as this can cause the bagels to become dense and tough. Take your time and be gentle when shaping the bagels for the best texture and appearance.
Second Rise
After shaping the bagels, it’s crucial to let them rise again before boiling and baking. This second rise is essential for achieving the perfect bagel texture – a slightly dense and chewy interior with a crisp, shiny exterior.
During this resting period, the yeast continues to ferment and produce gas, allowing the bagel dough to expand and develop its signature texture. The gluten strands in the dough also have time to relax and align, contributing to the desired chewiness.
To ensure a successful second rise, place the shaped bagels on a parchment-lined baking sheet, spacing them apart to allow for expansion.
Cover them with a clean kitchen towel or greased plastic wrap, and let them rest in a warm, draft-free area for about 30 minutes to an hour, or until they’ve puffed up and look plump and smooth.
Allowing the bagels to rise properly during this stage is key to achieving the ideal texture. Rushing this step can result in dense, heavy bagels, while over-proofing can lead to a dry, crumbly interior.
Patience and attention to the dough’s development are essential for creating the perfect homemade bagel.
Boil the Bagels
After the second rise, it’s time to give your bagels their signature chewy crust by boiling them. This crucial step sets bagels apart from regular bread and contributes to their unique texture.
Fill a large pot with water and add a generous tablespoon of honey. The honey not only adds a subtle sweetness to the bagels but also helps create a beautiful golden-brown crust. Bring the water to a gentle boil over medium-high heat.
Working in batches, carefully drop the risen bagels into the boiling honey water. Boil for about 1 minute per side, using a slotted spoon or spider skimmer to gently flip them over. Be careful not to overcrowd the pot, as this can cause the bagels to become misshapen.
As the bagels boil, you’ll notice them puffing up and developing a shiny, gelatinous coating. This is the result of the starch on the surface of the dough becoming gel-like, creating that coveted bagel crust.
Once boiled, use the slotted spoon or skimmer to transfer the bagels to a wire rack or a baking sheet lined with parchment paper. This step allows any excess moisture to drip off, ensuring a crisp, chewy crust when baked.
Repeat the boiling process with the remaining batches of bagels, adjusting the heat as needed to maintain a gentle boil. The boiling step may seem time-consuming, but it’s an essential part of achieving that authentic bagel texture.
Bake the Bagels
After boiling, carefully transfer the bagels to a parchment-lined baking sheet, spacing them evenly apart. If desired, you can brush the tops with a beaten egg wash (1 egg beaten with 1 tablespoon of water) for a glossy finish.
Optionally, you can also sprinkle the tops with a cinnamon sugar mixture (2 tablespoons white sugar mixed with 1 teaspoon ground cinnamon) for an extra touch of sweetness and crunch.
Bake the bagels in a preheated oven at 425°F (220°C) for 20-25 minutes, or until they are golden brown and have developed a crisp crust. Rotate the baking sheet halfway through the baking time to ensure even browning.
To achieve the perfect golden finish, keep an eye on the bagels during the last few minutes of baking. If they are browning too quickly, you can tent them with aluminum foil to prevent over-browning.
Once the bagels are baked to your desired level of doneness, remove them from the oven and let them cool on a wire rack. Resist the temptation to slice into them immediately, as the interior will continue to cook and set as they cool.
Cool and Serve
After baking, it’s crucial to cool the Apple Cinnamon Bagels properly to ensure they maintain their texture and flavor. Remove the bagels from the oven and transfer them to a wire rack to cool completely. Avoid stacking or covering them while they’re hot, as this can lead to sogginess.
Once cooled, you can serve the Apple Cinnamon Bagels in various ways. They make an excellent breakfast option when sliced and topped with cream cheese, butter, or your favorite spread. You can also enjoy them as a snack or part of a sandwich.
If you have leftovers, store the Apple Cinnamon Bagels in an airtight container or resealable plastic bag at room temperature. They will stay fresh for up to 3 days. For longer storage, you can freeze the bagels for up to 3 months. To reheat frozen bagels, simply place them in the oven or toaster oven until warm and crispy.
Tips and Tricks
For a Perfect Bagel Texture:
- Ensure your dough is well-kneaded and smooth before the first rise. Kneading develops the gluten, which gives bagels their characteristic chewy texture.
- Let the dough rise fully during both rising periods. Rushing this step can lead to dense, underproofed bagels.
- Boil the bagels for the recommended time, adjusting as needed based on their size. Boiling sets the crust and creates that signature bagel chew.
- Bake the bagels at a high temperature (around 425°F/220°C) to achieve a crisp, golden-brown exterior.
Delicious Variations:
- Nuts: Fold in 1/2 cup of chopped walnuts, pecans, or almonds into the dough for added crunch and nutty flavor.
- Spices: Experiment with different spice combinations like cinnamon-nutmeg, pumpkin spice, or cardamom-ginger for a warm, aromatic twist.
- Dried Fruits: Mix in 1/2 cup of dried cranberries, raisins, or chopped apricots for a burst of sweetness and texture.
- Citrus Zest: Add 1-2 tablespoons of fresh lemon or orange zest to the dough for a bright, citrusy note.
- Cheese: Incorporate 1/2 cup of shredded cheddar, parmesan, or other favorite cheese for a savory bagel variation.
Don’t be afraid to get creative and make these bagels your own! Experiment with different mix-ins and toppings to suit your taste preferences.
Nutritional Information
Each Apple Cinnamon Bagel contains:
- Calories: 270
- Total Fat: 3g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 52g
- Dietary Fiber: 2g
- Total Sugars: 10g
- Protein: 8g
Please note that the nutritional information may vary slightly depending on the exact ingredients and measurements used.
Conclusion
There’s something truly special about the combination of sweet apples and warm cinnamon in these homemade bagels. The aroma that fills your kitchen as they bake is simply heavenly, and the taste is even better.
These Apple Cinnamon Bagels are a delightful twist on a classic breakfast treat, perfect for weekend brunches or as an indulgent snack.
Once you’ve tried this recipe, we’re confident you’ll be hooked. The process may seem involved, but the step-by-step instructions make it easy to follow, even for novice bakers.
The result is a bagel that’s crispy on the outside, soft and chewy on the inside, and bursting with the irresistible flavors of apple and cinnamon. We encourage you to give this recipe a try and share your results with us.
Whether you enjoy them plain, topped with cream cheese, or slathered with your favorite spread, these bagels are sure to become a new favorite. Don’t forget to tag us on social media with your creations – we can’t wait to see your delicious masterpieces!