Cinnamon-Honey-Almond Bagels
The bagel is a globally known and loved pastry, originally from Poland. This cinnamon-honey-almond version brings a truly warm and comforting flavor, perfect for a cold morning or an afternoon tea. The toasted almonds add a crunchy texture to the bagel, while the honey lends it a soft sweetness. It is an excellent choice for those who love classic yet special baked goods.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, sugar, salt, and cinnamon. Make sure the salt does not come into direct contact with the yeast, as it may inhibit the yeast's activity.
2
Add the warm water and honey, then mix with a wooden spoon until the dough comes together. Once it's manageable, start kneading by hand for about 10 minutes, until smooth and elastic.
3
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Chop the almonds into smaller pieces, then knead them into the risen dough so that they are evenly distributed.
5
Divide the dough into 8 equal portions and shape them into balls. Use your finger to make a hole in the center of each, and gently stretch it out to form a bagel shape.
6
In a large pot, bring water to a boil, then reduce the heat to a simmer. Poach the bagels one at a time for 30 seconds on each side, then place them on a baking sheet lined with parchment paper.
7
Whisk the egg with the milk, and brush the tops of the bagels. This will help them bake to a beautiful golden brown.
8
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until golden brown.
9
Let cool, then serve fresh, drizzled with a little honey and sprinkled with some extra almond slices.
