Apple and Cinnamon Bagels

Apple and Cinnamon Bagels

I said it wouldn't be long until I made bagels again, and here they are!

I made them using some flour my Gran gave to me, she has previously made loaves and rolls with it, but I thought I'd try something a bit different! If you can't get hold of flour like this you can just add a couple teaspoons of cinnamon to your dough and a grated apple to get a similar effect.

Special flour

Apple and Cinnamon Bagels

Makes 8

Ingredients

450g apple and cinnamon bread flour (or strong white bread flour as discussed above)

4tbsp sugar

1tsp salt

7g/2tsp dried yeast

3tsp sugar

Activated yeast

1tsp cinnamon (both for dusting)

190oC fan oven/200oC other ovens

Method:

1. In a large bowl add 100ml of warm water to 1tbsp sugar and the sachet of yeast. Leave for 10 minutes to activate the yeast - you'll start to see bubbles appear on the surface of the liquid.

2. Add another 200ml of warm water to the bowl, followed by half the flour and the 1tsp salt. Mix into a dough, and add the rest of the flour in stages until you get a soft, but not sticky dough, you might not need all of the flour.

Ready to proof

3. Turn the dough out on a lightly floured surface and knead gently for 10 minutes until the dough is smooth and elastic. (See this previous blog about the best kneading technique.)

4. Once smooth put the dough into an oiled bowl, covered with oiled cling film and leave in a warm place until doubled in size - approx. 1 hour, but don't be afraid to leave it for longer.

5. Turn the doubled dough out onto a lightly floured surface and cut into eight equal portions. Knead each into a smooth circle and then roll between your palms to get a smooth ball.

6. Put a large ban of water onto boil and add the remaining 3tbsp sugar. Bring to a rapid boil.

Shaped and boiling

7. Meanwhile, to make the bagel's characteristic hole press your thumb into the centre of each dough ball, then pick it up, work your other fingers into the space, making the hole bigger by gently pulling the dough outwards and cycling it around between your index fingers. Make the hole approx 3cm across. Repeat for all 8 dough balls.

8. Now your sugary water should be boiling, so add the bagels to the water (do as many in a go as you can fit in the pan without them touching each other or the sides), boil for 1 minute on each side and then remove from the water onto a wire rack with a slotted spoon.

9. Once you've boiled all of the bagels dust with caster sugar and cinnamon and place onto a greased and floured baking tray.

Sprinkled with sugar and cinnamon

10. Bake in the middle of a preheated oven for 20-25 minutes, or until they're dark brown and sound hollow when tapped on the bottom.

11. Cool on a wire rack. These will keep for 3-4 days if kept in an airtight container, but they're best enjoyed whilst still warm from the oven, or toasted with loads of butter, and more sprinkled cinnamon and sugar!

These were just as easy as the poppy seed variety I made a few weeks ago, so give them a try!

Finished bagels!

Happy Baking,

The Baking Ginger xx