In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
Add oil, salt, and 1 cup of flour to the yeast mixture. Mix well.
Gradually add the remaining flour, mixing until a dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and divide into 6 equal pieces. Roll each piece into a rope about 8 inches long.
Form each rope into a bagel shape, pinching the ends together securely.
Place bagels on a parchment-lined baking sheet. Cover and let rest for 15 minutes.
Preheat oven to 375°F (190°C).
In a small bowl, combine Granulated Sugar and Ground Cinnamon from the Cinnamon Crunch Topping group. In a separate small bowl, melt the Butter from the Cinnamon Crunch Topping group.
Brush the tops of the bagels with melted butter, then generously sprinkle with the cinnamon-sugar mixture.
Bake for 20-25 minutes, or until golden brown.
While bagels are baking, prepare the Cinnamon Sugar Glaze. In a small bowl, whisk together Powdered Sugar, Milk, Vanilla Extract, and Ground Cinnamon from the Cinnamon Sugar Glaze group until smooth.
Let bagels cool slightly before drizzling with Cinnamon Sugar Glaze. Serve immediately.
Ingredients
6
3 1/4 cups406 gBread Flour
1 1/2 cups355 mLWarm Water (105-115°F)
2 1/4 tsp7 gActive Dry Yeast
1 tbsp15 mLSugar
1 tsp5 mLSalt
1 tbsp15 mLVegetable Oil
1/2 cup113 gGranulated Sugar
2 tbsp30 mLGround Cinnamon
2 tbsp30 mLMelted Butter
1 cup120 gPowdered Sugar
1 tbsp15 mLMilk
1/2 tsp2.5 mLVanilla Extract
1/4 tsp1.25 mLGround Cinnamon
Equipment
Large Bowl
Measuring Cups and Spoons
Baking Sheet
Parchment Paper
Whisk
Instructions
In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
Add oil, salt, and 1 cup of flour to the yeast mixture. Mix well.
Gradually add the remaining flour, mixing until a dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and divide into 6 equal pieces. Roll each piece into a rope about 8 inches long.
Form each rope into a bagel shape, pinching the ends together securely.
Place bagels on a parchment-lined baking sheet. Cover and let rest for 15 minutes.
Preheat oven to 375°F (190°C).
In a small bowl, combine Granulated Sugar and Ground Cinnamon from the Cinnamon Crunch Topping group. In a separate small bowl, melt the Butter from the Cinnamon Crunch Topping group.
Brush the tops of the bagels with melted butter, then generously sprinkle with the cinnamon-sugar mixture.
Bake for 20-25 minutes, or until golden brown.
While bagels are baking, prepare the Cinnamon Sugar Glaze. In a small bowl, whisk together Powdered Sugar, Milk, Vanilla Extract, and Ground Cinnamon from the Cinnamon Sugar Glaze group until smooth.
Let bagels cool slightly before drizzling with Cinnamon Sugar Glaze. Serve immediately.
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