- 1 teaspoon active dry yeast
- 1 cup warm water
- 1 tablespoon of honey
- 1 teaspoon of salt
- 3.5–4 cups all purpose flour
- 3 tablespoons butter, melted
- 1/2 cup brown sugar
- 1 tablespoons ground cinnamon
For boiling water:
- 1 tablespoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- In the bowl of a stand mixer, combine the ingredients for the first four ingredients (yeast, water, honey and salt). Let it set for 10 minutes and ensure that it has gotten foamy.
- Add in the 3 ½ cups of flour and mix. If the dough is still very wet, add a little flour at a time. However, the dough will definitely be sticky so you might not need it. Once combined, add your dough hook and knead for 5 minutes (or do this by hand).
- Allow the dough to rest for 15 minutes and then knead for another 5 minutes. Cover the bowl and let it sit for 4-5 hours or in the fridge overnight if you’re planning to enjoy these for breakfast.
- If they were in the fridge overnight, remove about an hour before using so it’s a little easier to shape. Go ahead and shape the dough into bagel form and place on a greased parchment lined baking pan. (for tips on how to shape, read the notes below). Let these sit here for an hour so they firm up.
- Combine the brown sugar and cinnamon sugar in a small bowl and set aside. Preheat the oven to 500 degrees.
- In a large pot, bring water to a boil and add baking soda, 2 teaspoons of sugar and 1 teaspoon of salt.
- Place bagels in the boiling water for 1 minute on each side. Make sure not to overcrowd the pot or else the bagels will stick to each other. Let an excess water drip back into the pot and then place back onto the same parchment lined baking sheet.
- Immediately top with as much cinnamon/brown sugar topping as your heart desires (ok, not that much, we need this to be enough for all of them!). Make sure you do it to each one as they come out of the pot or else the water will dry up and the cinnamon sugar won’t stick.
- Bake in your preheated oven for 20 minutes. Remove one from pan and slice in half to make sure they’re fully cooked. If they’re not, leave in the oven for another 3-5 minutes.
- Let them cool and enjoy!
Tips to shape: take a piece of dough and roll into a ball. Place on the counter and poke your thumb through the middle until you reach the counter. Then lift and just finish piercing the thumb all the way through. I like this method most because you don’t end up with weird seams from rolling out the dough into a little rope and then attaching the ends.
Another tip: make sure they’re all very similar in size or else they won’t bake evenly.