Absurdly Large Cinnamon Crunch Bagel
PrintIngredients
- 430 grams all-purpose flour about 3 1/2 cups
- 2 tsp salt
- 1/4 heaping tsp active dry instant yeast
- 1 tbsp cinnamon
- 1 1/2 cups cold water
Topping
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
Instructions
- Add the flour, salt yeast and cinnamon to a bowl and whisk together. Make a well in the center of the bowl and add the water. Use a spatula or wooden spoon to stir together until the water is incorporated. The dough will be very wet and sticky.
- Cover the dough with a towel or plastic wrap and let rise overnight. Anywhere from 12-18 hours is perfect.
- Preheat the oven to 450°f and place a rack in the middle of the oven. Place a piece of parchment paper on your work surface and lightly flour. Drop the dough onto the parchment paper and shape into a ball. Cover with a towel or plastic wrap and let rise for one hour.
- While the dough is on it's second rise, make the cinnamon sugar topping by combining the butter, brown sugar and cinnamon.
- Place your dutch oven with the lid on in the preheated oven for half an hour.
- Just before baking, use the base of a wooden spoon to create the bagel hole. Dot the top of the dough with the cinnamon sugar topping.
- Very carefully pull your dutch oven out of the oven and remove the lid. Grab the corners of your parchment paper and place the loaf inside the dutch oven, paper and all, and place the lid on the dutch oven. Place the dutch oven in the oven and set a timer for 30 minutes. After 30 minutes, remove the lid and continue baking for 15 minutes.
- Remove the dutch oven from the oven and carefully take the loaf out of the dutch oven (I like to use a pair of tongs for this). Watch out for the molten sugar mixture. Let cool at least 10 minutes before slicing.
A few weeks ago I published a recipe for cinnamon toast bread. A lovely, simple loaf with just a kiss of cinnamon sugar. But since then, I’ve found myself wanting more. More cinnamon. More sugar. More.
This is easily one of my most favorite things I’ve made in the kitchen these last few months. My regular overnight loaf gets a generous heap of cinnamon mixed into the dough then topped with a buttery cinnamon sugar topping that gets nice a crispy in the oven.
While not a traditional bagel in that it doesn’t take a bath in boiling water before baking, I do use a wooden spoon to poke a hole in the center to create a traditional bagel shape. This also allows the cinnamon sugar mixture to collect in the center of the loaf and create a lovely crisp topping.
