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Incoming: Fall’s favorite breakfast treat, Apple Crisp Bagels. Loaded with cinnamon chips, this tender bagel is topped with a fresh apple crumble and bursting with the essence of fall.
You’ll Love Cozy Homemade Apple Crisp Bagels
Harvest season is almost here and I’m dreaming up all kinds of cozy recipes to usher in the cozy days. Packed with Autumn’s favorite flavors, these Apple Crisp Bagels are the breakfast equivalent of a soft sweater and your favorite novel. Read: they’re comforting and supremely good. In the soft bagel interior you’ll find cinnamon chips while the exterior shines with an adapted apple crisp topping of oats, cinnamon, brown sugar and tender apples.
This Apple Crisp Bagel is perfect as a dessert alternative, a fancy breakfast treat or just an afternoon snack. Top it with a smattering of cream cheese, a caramel drizzle (or both!). I can’t wait for you to sink your teeth into this one.
What You’ll Need to Make Apple Crisp Bagels
- Warm water – The temperature of your water is very important: too hot and you’ll kill the yeast, but too cold and it won’t activate the yeast properly. I recommend a temperature of 105°F -113°F.
- Dry active yeast
- Brown sugar, packed
- Bread flour – Bread flour is non-negotiable here. It makes your bagels SO soft.
- Salt
- Cinnamon chips – I highly recommend buying cinnamon chips from Orson Gygi’s (they’re incredible), but you can of course use any cinnamon chip you can find.
- Egg wash: 1 egg white + 1 tbsp water, whisked together
Apple Crisp Topping
- Apple, peeled and finely diced – You can use whatever type of apple you’d like. I typically choose Granny Smith.
- Salted butter, melted – I always use salted butter in my recipes, but unsalted + a pinch of salt works well, too.
- Brown sugar
- Bread flour
- Cinnamon
- Old fashioned oats – This gives your topping texture and flavor.
Instructions for Making Homemade Bagels with Apple Crisp Topping
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
- In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, salt, and cinnamon chips.
- Add the foamy and bubbly yeast mixture to the dry ingredients. If your yeast isn’t bubbly and foamy, your yeast isn’t activated and you’ll need to throw it out and start over. Your yeast may not have activated because your water was too cold or too hot or your yeast is old.
- Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough.
- By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly.
- After kneading, let the dough rest for 5 minutes.
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
Shaping and Baking Your Bagels
- Form the bagels. Start by shaping each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
- While the bagels are rising, make the apple crisp topping by combining all of the ingredients into a small bowl. Set aside.
- Set the oven to 425°F after the bagels have risen for 20 minutes.
- In a large pot, bring about 4 inches of water to a rolling boil.
- While the water is coming to a boil, make the egg wash by whisking together the egg white and water. Set aside.
- Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
- After the bagels have been boiled, brush each bagel with the egg wash mixture and then sprinkle generously with the apple crisp topping.
- Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
- Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
- Store the bagels in a zip-top bag at room temperature for up to 3 days.
How do I store homemade bagels?
Once your bagels have cooled, place in an airtight container or bag and store at room temperature for up to 3 days.
Can I make Apple Crisp Bagels Mini?
Yes! For more info on how make these bagels smaller, check out my mini bagel recipe.
Looking for More Delicious Bagels?
Apple Crisp Bagel
Incoming: Fall’s favorite breakfast treat, Apple Crisp Bagels. Loaded with cinnamon chips and white chocolate chips this tender bagel is topped with a fresh apple crumble and bursting with the essence of fall.
Ingredients
- 2 cups warm water (105°F -113°F)
- 1 1/2 tbsp dry active yeast
- 1 tbsp brown sugar, packed
- 4 1/2 cups – 4 3/4 cups bread flour
- 1 cup cinnamon chips, *not the Hershey's brand
- 2 tsp salt
- Egg wash: 1 egg white + 1 tbsp water, whisked together
Apple Crisp Topping
- 1 large apple, peeled and finely diced
- 1/4 cup salted butter, melted
- 1/2 cup brown sugar
- 2 tbsp bread flour
- 1 tsp ground cinnamon
- 1/2 cup old fashioned oats
Instructions
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.2 cups warm water (105°F -113°F), 1 1/2 tbsp dry active yeast, 1 tbsp brown sugar, packed
- In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, salt and cinnamon chips.4 1/2 cups – 4 3/4 cups bread flour, 2 tsp salt, 1 cup cinnamon chips
- Add the foamy and bubbly yeast mixture to the dry ingredients. If your yeast isn’t bubbly and foamy, your yeast isn’t activated and you’ll need to throw it out and start over. Your yeast may not have activated because your water was too cold or too hot or your yeast is old.
- Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough.
- By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly.
- After kneading, let the dough rest for 5 minutes.
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
- Form the bagels. Start by shaping each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
- While the bagels are rising, make the apple crisp topping by combining all of the ingredients into a small bowl. Set aside.1/4 cup salted butter, melted, 1/2 cup brown sugar, 2 tbsp bread flour, 1 tsp ground cinnamon, 1/2 cup old fashioned oats, 1 large apple, peeled and finely diced
- Set the oven to 425°F after the bagels have risen for 20 minutes.
- In a large pot, bring about 4 inches of water to a rolling boil.
- While the water is coming to a boil, make the egg wash by whisking together the egg white and water. Set aside.Egg wash: 1 egg white + 1 tbsp water, whisked together
- Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
- After the bagels have been boiled, brush each bagel with the egg wash mixture and then sprinkle generously with the apple crisp topping.
- Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
- Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
- Store the bagels in a zip-top bag at room temperature for up to 3 days.
Nutrition
Calories: 81kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 586mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 0.4mg
Like this recipe? Rate and comment below!
My 1st attempt at bagels. Great recipe directions, very clear and the result is bound to put a couple of pounds on! 😀
Can these be made and frozen to be eaten later? If so, how would you store them (plastic wrap, air tight container, etc) and how long can they be frozen for?
Yes, you can absolutely freeze these! I would let the bagels cool completely and then wrap in plastic wrap, place in a ziptop bag/airtight container and freeze for up to 3 months.
Hi! You mention ‘In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, brown sugar, salt and cinnamon chips.’ in your recipe but it is not clear how much brown sugar should be mixed with the bread flour. In the ingredients list, there is only brown sugar amount to activate the yeast.
Great catch! I just fixed that in the recipe instructions.