Cinnamon Sugar Bagels

Step 1

In the bowl of a stand mixer, whisk together warm water and yeast. Rest for 5 minutes.

Step 2

Add in flour, sugar, salt, vegetable oil, and cinnamon.

Step 3

Mix on low with the dough hook until the dough starts to come together (about 8 minutes). If you are kneading by hand, knead the dough for about 25 minutes.

Step 4

Transfer the dough to a greased bowl. Cover with a kitchen towel and let rise for 2 hours or until the dough has nearly doubled in size.

Step 5

After 2 hours, turn the dough out onto a work surface.

Step 6

Divide the dough into 12 even pieces (about 3 ounces each).

Step 7

Working one piece at a time, fold the sides of the dough under to create a dough ball (top should be smooth).

Step 8

With the seam side down (on an unfloured surface), place your palm on top of the dough (your hand should be slightly cupped around the dough ball).

Step 9

Push down slightly (but firm and even) on the dough and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.

Step 10

Place the dough balls on a baking sheet and cover with a kitchen towel.

Step 11

Let the dough balls rest for 15 minutes.

Step 12

After resting for 15 minutes, use your fingers to create a hole in the center of the dough balls, twirling the dough around your fingers until you form about a 2-inch hole.

Step 13

Preheat oven to 425 °F.

Step 14

Line a separate baking sheet with parchment paper. Sprinkle evenly with cornmeal. (You can use more or less depending on your preference.)

Step 15

Add the water and honey to a large pot. Bring it to a rolling boil. (Truly, the honey is optional. When testing we were not able to notice a distinguishable difference when adding it and when not adding it.)

Step 16

Reduce the heat slightly (still boiling) and add bagels in batches (3-4 at a time). Bagels should have room to expand and should not be overlapping at all.

Step 17

Boil for 1-2 minutes per side (the longer the boil the denser the bagel).

Step 18

Place boiled bagels on top of the cornmeal layer on your baking sheet.

Step 19

In a small dish, whisk together the egg white and water.

Step 20

Brush the tops and sides of the boiled bagels with the egg wash. (If you only cover the tops you will see a line of egg wash on the final bagel. Try to cover every exposed area of bagel with the egg wash.)

Step 21

In a small bowl, mix together the granulated sugar, brown sugar, and cinnamon and sprinkle it over the bagels.

Step 22

Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes. Oven temps vary, but you will want a golden brown on the finished bagel.

Step 23

Bagels are best when allowed to cool completely before using. You can, of course, reheat when ready to consume.