Though they’re most definitely not low-fat, if you’re going to break your diet for anything these homemade apple pie bagels should be it. They’re crisp and delicious on the outside, soft and chewy on the inside, and make your entire home smell like cinnamon and love. Pure love. Top em’ off with a brown sugar crumble, and you, my friend, are off to the breakfast races!
1 cup Apples, peeled and diced (approx 1.5 apples)
FOR THE TOPPING
1 egg white
1/4 cup Unsalted butter, room temperature
1/3 cup Flour
1/2 cup Brown sugar
1/4 tsp Salt
In a medium sauce pan over medium heat, warm cider and butter until butter is just melted. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, fitted with the dough hook, add 1 c. of flour, the sugar, cider mixture, salt, spices, apples and yeast. Mix on medium speed until combined.
Slowly add 1/2 cup of flour at a time, mixing until combined, until the dough comes together and is just a little sticky.
Next, turn mixture on medium-high and knead for 4-6 minutes until dough is elasticy. Add flour, a tablespoon at a time, if too sticky. Place in buttered bowl, cover with plastic wrap, and let rise in a warm spot for an hour or so (it should double in size).
Once dough has doubled, grab 3" balls of dough and roll in your hand. Next, poke a hole in the centre and stretch it out. Once you've made all your bagels, allow them to rise for another 10 minutes or so. In the meantime, boil a pot of water and mix your topping ingredients in a bowl using a fork.
Preheat your oven to 420 degrees.
When water is boiling, drop 3 bagels in at a time, flipping (and removing with a slotted spoon) after 30 seconds on each side.
Place boiled bagels on a parchment lined baking sheet, brush with egg white and sprinkle toping overtop.
Bake for 20 minutes. Let cool and enjoy with a pad of butter or plain cream cheese.