Ingredients
- 1 1/4 cups warm water 105°F to 115°F
- 1 tablespoon instant yeast
- 2 1/2 tablespoons granulated sugar divided
- 4 cups bread flour plus extra for dusting
- 1 1/4 teaspoons salt
- 2 tablespoons vegetable oil
- 3 teaspoons ground cinnamon divided
- 1 egg white
- 1 tablespoon water for egg wash
- 3 tablespoons brown sugar for topping
Instructions
- In a large bowl, mix the warm water, instant yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5 minutes until it becomes frothy.
- Add the bread flour, remaining granulated sugar, salt, vegetable oil, and 2 teaspoons of ground cinnamon to the yeast mixture. Stir until a shaggy dough forms. If the dough is too sticky, add 1 tablespoon of flour at a time until it is easier to work with.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm spot for about 1-2 hours or until it's doubled in size.
- Gently punch down the dough and turn it onto a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball and use your finger to poke a hole about 2 inches in diameter through the center.
- Fill a large pot with water and bring it to a rolling boil. Carefully lower a few bagels into the water at a time. Boil each bagel for about 1 minute on each side. Remove the bagels with a slotted spoon and let them drain on a clean towel.
- Preheat your oven to 425°F. In a small bowl, whisk together the egg white and 1 tablespoon water to form an egg wash. Brush the boiled bagels completely with the egg wash. Mix the remaining 1 teaspoon of ground cinnamon with 3 tablespoons of brown sugar, and sprinkle it evenly over each bagel.
- Place the bagels on a parchment-lined baking sheet and bake for 15 to 20 minutes until they turn golden brown. Allow them to cool completely on a rack before serving.