Chewy on the outside soft on the inside. These bagels are the perfect way to start your day. Filled with apple pie spice, chunks of granny smiths and topped with a brown sugar streusel.
It has been cooling off here in New Hampshire, and some of the local orchards have started apple picking. The cooler days make me crave fall flavors. I wanted to make some pumpkin recipes this week, but figured I could not skip ahead quite yet. I need to stop and enjoy apple season!
Is there truly anything better than dessert for breakfast? Dessert twists on traditional breakfast foods kind of make my day. It is the best way to start the morning.
Bagels are one of those things I hated the idea of making because it's a couple extra steps in my bread making process. The water bath scared me away. So silly... a 60 second bath in boiling water. Really it only adds a few minutes into the process! Once you start making your own bagels at home you will never go back to buying store bought.
Apple Pie Bagels
2 cups apple cider
1/4 cup butter
5-6 cups King Arthur Bread Flour (AP works well too)
1/4 cup brown sugar
1 tsp salt
1 tbs apple pie spice
2 1/2 tsp instant dry yeast
1 cup peeled and diced apples (I use Granny Smith)
FOR THE TOPPING:
1 egg white
1/4 cup room temperature butter
1/3 cup flour
1/2 cup brown sugar
1/4 tsp salt
On your stove top warm cider and butter just until the butter is melted. Remove from heat and allow to cool to room temperature.
In the bowl of your electric mixer, add one cup of your flour, the sugar, your cider mixture, salt, apple pie spice, apples and your yeast, using the dough hook mix on medium speed until it is combined. Keeping the mixer on medium, mix in your flour a 1/2 cup at a time until the dough comes together and is just barely sticky.
Turn mixer to high and "knead" the dough for about 4-6 minutes or until the dough is elastic. If the dough seems too wet while mixing slowly add 1 tbs of flour at a time while mixing.
Turn dough out into a buttered bowl, cover with plastic wrap and place in a warm spot. ( I use the top of my stove) and allow to rise until the dough has doubled in size. For me it takes an hour.
Punch dough down with your fist, and separate into 12-18 equal sized pieces. You can shape your bagels several ways. I like to form a ball and poke a hole in the center and stretch them out until they are the size/shape I want. Sometimes I roll the dough into 12-15 inch "snakes" as my kids call them and form the ends together creating the bagel shape.
Once bagels are shaped, allow to rise for another 10 minutes or so while you bring a large pot of water to a boil and prepare your topping.
To prepare the topping, using a fork add all of the ingredients into a small bowl and mix until it is crumbly
When the water comes to a boil, drop 3 bagels in at a time and boil for about 30 seconds per side. Remove with a slotted spoon.
After boiling, place bagels onto a parchment paper lined cookie sheet and brush with your egg white and sprinkle with your topping. Bake at 420 for about 20 minutes or until they bagels are golden brown and cooked through.
Allow to cool and serve with cream cheese.
Recipe yields 1-1.5 dozen bagels