Prepare the Poolish: In a bowl, combine High-Gluten Bread Flour, Water, and Yeast from the Poolish group. Mix until just combined. Cover and let sit at room temperature for 12-16 hours.
Prepare the Streusel: In a bowl, combine Flour, Brown Sugar, Cinnamon, and Pecans from the Cinnamon Pecan Streusel group. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
In a large bowl, combine Poolish, warm water, yeast, honey, salt, olive oil, and flour from the Bagel Dough group. Mix until a shaggy dough forms.
Knead on a lightly floured surface for 10-12 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 30 minutes.
Preheat oven to 400°F (200°C).
Brush the tops of the bagels with water, then generously sprinkle with the Cinnamon Pecan Streusel.
Bake for 22-28 minutes, or until golden brown.
While bagels are baking, prepare the Vanilla Bean Glaze. In a small bowl, whisk together Powdered Sugar, Milk, and Vanilla Bean Paste from the Vanilla Bean Glaze group until smooth.
Let bagels cool slightly before drizzling with Vanilla Bean Glaze. Serve immediately.
Ingredients
6
1 cup120 gHigh-Gluten Bread Flour
3/4 cup177 mLWater (80-85°F)
1/4 tsp1.25 mLInstant Dry Yeast
2 3/4 cups346 gHigh-Gluten Bread Flour
1/2 cup118 mLWarm Water (105-115°F)
1 tsp5 mLInstant Dry Yeast
1 tbsp15 mLHoney
1 tsp5 mLSalt
1 tbsp15 mLOlive Oil
All of the PoolishN/APrepared Poolish
1/2 cup113 gAll-Purpose Flour
1/4 cup50 gBrown Sugar, packed
1/4 cup57 gCold Unsalted Butter, cubed
2 tbsp30 mLGround Cinnamon
1/4 cup30 gChopped Pecans, toasted
1 cup120 gPowdered Sugar
1 tbsp15 mLMilk
1/2 tsp2.5 mLVanilla Bean Paste
Equipment
Large Bowl
Small Bowl
Pastry Blender (optional)
Measuring Cups and Spoons
Baking Sheet
Parchment Paper
Whisk
Instructions
Prepare the Poolish: In a bowl, combine High-Gluten Bread Flour, Water, and Yeast from the Poolish group. Mix until just combined. Cover and let sit at room temperature for 12-16 hours.
Prepare the Streusel: In a bowl, combine Flour, Brown Sugar, Cinnamon, and Pecans from the Cinnamon Pecan Streusel group. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
In a large bowl, combine Poolish, warm water, yeast, honey, salt, olive oil, and flour from the Bagel Dough group. Mix until a shaggy dough forms.
Knead on a lightly floured surface for 10-12 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 30 minutes.
Preheat oven to 400°F (200°C).
Brush the tops of the bagels with water, then generously sprinkle with the Cinnamon Pecan Streusel.
Bake for 22-28 minutes, or until golden brown.
While bagels are baking, prepare the Vanilla Bean Glaze. In a small bowl, whisk together Powdered Sugar, Milk, and Vanilla Bean Paste from the Vanilla Bean Glaze group until smooth.
Let bagels cool slightly before drizzling with Vanilla Bean Glaze. Serve immediately.
Comments