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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Crispy and chewy bagels from our recipe specialists rival any gourmet bakery brand. The fantastic spiced spread complements the cinnamon-sugar goodies. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 cup eggnog |
2 tablespoons sugar, divided |
5 teaspoons salt, divided |
3/4 teaspoon ground nutmeg |
3 to 3-1/2 cups king arthur unbleached bread flour |
8 cups water |
topping: |
1 egg white |
1 tablespoon water |
2 tablespoons sugar |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
spiced cream cheese: |
1 package (8 ounces) cream cheese, softened |
1 tablespoon sugar |
3/4 teaspoon rum extract |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the eggnog, 1 tablespoon sugar, 3 teaspoons salt, nutmeg and 1-1/2 cups flour; mix well. Stir in enough remaining flour to form a stiff dough; beat 1 minute longer.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on parchment paper-lined baking sheets. Cover and let rest for 30 minutes, then refrigerate overnight.
4. Let stand at room temperature for 30 minutes; flatten bagels slightly. In a non-aluminum Dutch oven, bring water to a boil with the remaining sugar and salt. Drop bagels, one at a time, into water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels.
5. Place 2 in. apart on greased baking sheets. In a small bowl, combine egg white and water; brush over bagels. Combine the sugar, cinnamon and nutmeg; sprinkle over the tops.
6. Bake at 425° for 10-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.
7. In a small bowl, combine the cream cheese, sugar, extract, cinnamon and nutmeg; serve with bagels. Yield: 1 dozen bagels (3/4 cup cream cheese).
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