Cinnamon Bagels With Crunchy Topping

1. 1

   In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.

2. 2

   Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. 3

   Punch dough down. Shape into 12 balls. Push thumb through each center to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes.

4. 4

   Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

5. 5

   In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on

6. 6

   coated with cooking spray. Bake at 400u00b0 for 15-20 minutes or until golden brown. Remove to wire racks to cool.

* Per serving · 4 servings · Values may vary.

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