Cinnamon Crunch Bagels

In the bowl of a stand mixer with the dough hook attached, stir together yeast, warm water, honey, and the first amount of brown sugar. Let the mixture sit for about 10 minutes, or until frothy.

Once frothy, add in cinnamon, salt, and 2 cups of flour, and mix on low speed. Gradually add more flour until the dough forms and pulls away from the bottom and sides of the bowl. You may not need all 5 cups. Once dough is formed, continue kneading on low speed for about 5 more minutes.

Remove dough from mixer and place into a large bowl that you’ve sprayed with non-stick cooking spray. Cover bowl with a clean kitchen towel. Let the dough rise for at least an hour, or until doubled in size.

Once the dough is ready, preheat oven to 400 F. Line two baking trays with a silicone baking mat or spray with non-stick cooking spray.

Lightly flour a flat surface. Remove dough from bowl and knead for a minute. Then break off pieces of the dough into 13 equal-sized pieces and form into small balls. Punch your thumb through the middle of each, form into a bagel shape, and place on a floured surface to rest for 10 minutes.

As the dough is resting, bring a large pot of water to a boil. Once water is boiled, drop bagels in with a slotted spoon, two at a time, and boil for 45 seconds on each side. Remove from water and set aside. Continue boiling the rest in a similar fashion.

Once all of the bagels have been boiled, blot them dry with a paper towel, then place onto the prepared baking trays.

Combine cinnamon crunch topping in a bowl and well. Sprinkle generously over bagels.

Bake bagels for 15-20 minutes, or until cooked through and tops are a light golden brown. Remove from oven and let bagels cool on a wire rack.

Adapted from Buns In My Oven.