With fall time here it is apple season and that means these delicious apple cider bagels! This recipe replaces water with fresh apple cider, giving it a bit of extra sweetness and all the apple flavor.
Some of my favorite spreads for this bagel are cinnamon butter, brown sugar cinnamon cream cheese or apple butter!
Apple Cider Cinnamon Bagel
Description
The perfectly chewy New York City bagel made with fresh New York apple cider.
Ingredients
Instructions
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Knead the Dough
Combine the flour, salt, sugar, cinnamon and yeast. Mix to blend together. Add the apple cider warmed to 95-105 degrees and barley syrup. Knead for 10 minutes or until very smooth. Cover and let rest for 10 minutes.
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Shape the Bagels
Divide the dough in to 4 (6 if you want smaller bagels) portions. Roll to form a ball and let rest for a minutes.
There are 2 ways to shape. The first way is to roll the dough into a snake then bring the two ends together to form a bagel shape. Roll the connected pieces together to seal. The second way is to press your thumb into dough ball and rub until a hole is formed. Stretch the dough to by pulling from the inside to elongate the dough and form a bagel shape. This way will make them less chewy but is a bit easier.
Once shaped oil the tops of the bagels and press down on them slightly to flatten. This will help avoid them from rising into buns and will hold their shape. Cover and let rest overnight in the fridge.
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Bake the Bagels
Preheat your oven to 500 and bring a large pot of water to a boil. Add 1 tablespoon of barley syrup to the boiling water. Add the bagels 2 at a time to the boiling water. Let boil on each side for 1 minute. Remove and transfer to a baking sheet lined with parchment paper. Add toppings such as oats, seeds etc.
Bake for 8 minutes on 500 then reduce the heat to 350 and cook for 6 more minutes. Let cool for at least 10 minutes before cutting.
