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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Skor toffee bits, brown sugar and a touch of good old corn syrup melt into delicious, invisible bites of bliss while pecans provide morsels of buttery crunch. It's my Mom's favourite dessert for breakfast! Ingredients:
1/2 cup warm water |
1 tbsp corn syrup |
1 pkg active dry yeast |
1/2 cup warm water (yes, another one) |
1/4 cup warmed 1% milk |
1/3 cup brown sugar |
2 cups flour |
2 cups whole wheat flour |
1 tsp cinnamon |
1 tbsp gluten flour |
1/4 tsp salt |
1/3 cup skor toffee bits |
1/3 cup chopped pecans |
2 tbsp corn syrup (for boiling) |
Directions:
1. Pour warm water into a large bowl (preferably in a standing mixer fitted with a dough hook).
2. Add the syrup and yeast and let stand 10 minutes, until foamy.
3. Add remaining water, milk and brown sugar, mixing well.
4. Whisk together flours, cinnamon, gluten, and salt in a separate bowl.
5. With the mixer running on low, add about 1/2 the dry ingredients to the wet mixture.
6. Add the toffee bits and pecans.
7. Add the remaining dry mixture until it is all incorporated.
8. Knead on medium-low speed 5-7 minutes. Finished dough will be very stiff.
9. Place into a greased bowl, turn to grease the top and cover. Allow to rise 1 1/2 hours.
10. Deflate the dough, divide into 10 pieces and allow to rest another 5 minutes.
11. Shape each dough portion into a ring shape and place on greased or parchment-lined sheets. Cover and let rise 40 minutes.
12. Preheat the oven to 375F and bring a large pot of water to a boil. Add syrup to the water.
13. Place the risen bagels, two at a time, into the boiling water mixture and cook 1 minute each side.
14. Drain well and place back on greased or lined sheets.
15. Bake bagels 30 minutes, until crusty, and cool on wire racks.
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