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Friday, September 23, 2011

Cinnamon Apple Bagels

Happy First Official Day of Fall! I'm really missing Minnesota this time of year. Seattle is still having some warm days - today it's 80 degrees - and while I'm not complaining about the sunshine, I do wish we had some fall colors to gawk at. My favorite thing in Minnesota was riding my bike during the fall. I'd go for the longest bike rides in the most crisp, chilly fall air. Then, I'd come home and brew a carafe of fresh coffee, read the newspaper, and think about apple orchards and picking pumpkins. We're heading out for a long hike this weekend. Hopefully we see some fall colors while we're out!
So instead of reminiscing about the good ol' days, I decided to bake up some new memories and new smells. This bagels were absolutely delicious. The entire house smelled like a giant autumn-fest with cinnamon and apples taking over. The bagels were a lot of work (especially if you only make half of a recipe) but they are totally worth it. They dry out quickly so if you aren't going to eat them all in one day, then make sure you package them up and freeze them. They are delicious reheated. I enjoyed mine with some almond pumpkin seed butter. But they would taste amazing with anything!
Cinnamon Apple Bagels
from My Little Celebration, who adapted from Emeril Lagassi
Yield: 11-12 bagels
For Bagels
  • 2 cups warm water, about 110 degrees F
  • 2 (1/4 ounce) packets active dry yeast
  • 3 tbsp granulated sugar, plus 1 Tbsp
  • 4-5 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • 1 Tbsp butter
  • 3 small-medium granny smith apples, cored, peeled and diced
  • 2 tsp cinnamon
  • 1/4 cup + 3 Tbsp. sugar
For Streusal Topping (optional)
  • 1 Tbsp butter
  • 3 Tbsp sugar
  • 2 Tbsp brown sugar
  • 2-3 Tbsp flour
  • 2 Tbsp rolled oats
  • 1 tsp cinnamon
  1. Add 1 Tbsp of butter to a large skillet over medium heat, then add the apples, 2 tsp cinnamon, 2 Tbsp sugar, and stir. Cover and let cook for 10 minutes, stirring occasionally until the apples are soft and caramelized. Add more sugar and cinnamon if needed. Set aside to cool.
  2. Combine the water, yeast, and 3 Tbsp of sugar in a large bowl. Stir and let stand until foamy, about 5 minutes. Add 1 cup of WW flour, the apple mixture, salt and 1/4 cup sugar and stir. Then gradually add 3 cups of AP flour and mix until the mixture comes together.
  3. Add 1-1 1/2 cups additional AP flour 1/2 cup at a time. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, adding flour as needed, about 10 minutes.
  4. Grease a large bowl and place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
  5. Remove from bowl and punch down the dough. Divide into 12 equal pieces, about 2-3 ounces each. Loosely form each piece of dough into a ball and then poke a small hole in the middle of the ball with your fingers. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20-30 minutes.
  6. Preheat the oven to 400 degrees F and grease a baking sheet. Prepare the streusel topping by mixing all ingredients together in a small bowl with fingers or a fork. (If too wet, add more flour. If too dry, add more butter.)
  7. In a large heavy pot, bring 12 cups of water and the remaining 1 Tbsp of sugar to a boil. In batches, add the bagels to the water and boil, turning for 30 seconds to 1 minute. Flip bagels on the prepared sheet pan. Bake for 5 minutes. If adding streusel topping, remove the bagels at this point and turn the bagels over. Spoon the topping onto bagels after you have flipped them. Then, return bagels to the oven for another 30-35 minutes. If you are not adding streusel topping, do not remove bagels at the 5 minute mark but rather leave them in the oven for a total of 35-40 minutes. 
  8. Remove from the oven and let cool on a wire rack.

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