Apple Crisp Bagel

4.50 from 2 votes

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.

Prep Time25

Cook Time15

Rest Time35

Course: Breakfast

Cuisine: American

Keyword: apple crisp, apple crisp bagel

Servings: bagels

Author: Karli Bitner

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