Cinnamon Crunch Apple Bagel

Ingredients

Bagel

3 1/2 cups bread flour
1 1/2 tsp salt
1 tbsp brown sugar
2 1/4 tsp dry active yeast
1 1/2 cups apple cider or apple juice
1 apple diced
2 tbsp honey for boiling water

Cinnamon Crunch Topping

1/4 cup brown sugar
1/4 cup course sugar
2 tbsp flour
2 tbsp butter melted
1 1/2 tsp cinnamon

Instructions

Warm apple cider to approximately 100 degrees. Add in yeast and brown sugar. Mix and set aside for 5 minutes.
In a large bowl add in 3 cups of bread flour, diced apples, and salt. Add in yeast mixture and mix to combine. You may need to add in additional flour to make the dough come together, you want the dough to pull away from the bowl. Knead the dough for 10-15 minutes.
Place back into an oiled bowl and allow to rise for about an hour or until doubled in size.
Line a baking sheets with parchment paper.
Divide the dough into 6 equal pieces. Shape each portion into a round ball with your hands and press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape.
Place onto prepared baking sheets and cover the pans with cling wrap or a dish towel. Place in a warm place to rise for 30 minutes.
While the bagels are rising, Make the cinnamon crunch topping by combining all of the ingredients into a small bowl. Set aside.
Fill a large wide pot about 2/3 of the way with water and bring to a boil. Once the water starts simmering, add in honey.
Preheat oven to 425.
Once the water is boiling, use a spatula to gently drop the bagels into the boiling water one at a time.
Boil for about 30 seconds before flipping over to the other side and boiling for another 30 seconds.
After they have boiled, place them on the second baking sheet and top with cinnamon crunch mixture.
Cook the bagels for 15 to 20 minutes, rotating the pans halfway through.
Allow the bagels to cool before slicing and serving with your desired spreads!

Nutrition