Eggnog Bagels

1. 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. 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. 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

4. 4

   . Cover and let rest for 30 minutes, then refrigerate overnight.

5. 5

   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.

6. 6

   Place 2 in. apart on greased

7. 7

   . In a small bowl, combine egg white and water; brush over bagels. Combine the sugar, cinnamon and nutmeg; sprinkle over the tops.

8. 8

   Bake at 425u00b0 for 10-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.

9. 9

   In a small bowl, combine the cream cheese, sugar, extract, cinnamon and nutmeg; serve with bagels.

* Per serving · 4 servings · Values may vary.