Cinnamon Crunch Bagel Recipe

Ingredients:1 1/2 cups warm Bottled Water about 110 F
4 1/2 to 4 3/4 cups of Organic Flour
 2 pkgs of Active Dry Yeast
2 tablespoons Raw Sugar
1 teaspoon Himalayan Pink Salt
1 tablespoon Cinnamon
1 tablespoon Raw Sugar (for the water bath)

Topping:
1 cup Raw Sugar
¼ cup Cinnamon
4 to 6 tablespoons Grass-fed Butter (melted)

Directions:
In a mixing bowl combine 1 1/2 cups of flour and the yeast.

Combine warm water, 3 tablespoons sugar and salt. Pour over flour mixture.

Beat at low speed with an electric mixer for about 1/2 a minute, then stir as much of the remaining flour with a spoon as you can.

Turn out on to a lightly floured surface, kneed in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.

Cover and let rest for 10 minutes, then cut into 12 even portions.

Shape each one into a smooth ball.

Punch a hole in the center of each and pull gently to widen the hole to about 1 1/2 -2 inches. Place on a greased backing sheet. Cover and let rise for 20 minutes.


Broil 5 inches from heat for 3-4 minutes turning once (tops should not turn brown).

Heat a gallon of water to boiling in a large pan, and add 1 tablespoon of sugar to the water. Cook 4-5 bagels at a time in the boiling water for 7 minutes turning once. Remove bagels with a slotted spoon and drain the water.

Once the bagels are all boiled, brush each bagel with butter and then generously sprinkle the cinnamon and sugar topping.

Then place on a cookie sheet and return to the oven for 25-30 minutes at 375.