Apple Cinnamon Bagel

Summary

Ingredients

• 840g high-gluten flour (3 1/2 cups)
• 4 Tbsp granulated sugar
• 3 tsp kosher salt
• 2 1/2 tsp instant yeast
• 3 tsp ground cinnamon
• 42g honey
• 1 apple, diced
• 150g cinnamon chips
• 450g water
• 3 Tbsp cornmeal, for dusting

Instructions

1. Line a baking sheet with parchment paper and scatter the cornmeal evenly across the paper. Set aside.
2. Place the bowl of a stand mixer on a kitchen scale and tare the weight to zero. Measure in the flour. Remove about a cup of flour and hold for later.
3. Measure in the remaining salt, yeast, cinnamon, and honey.
4. Mix the ingredients
5. Add water and mix.
6. Add cinnamon chips and apples. Knead with dough hook until well mixed.
7. Cover and let the dough rest for 20 minutes to allow the flour to hydrate evenly.
8. Uncover and knead with dough hook for 7 minutes.
9. Scrape the dough onto a clean, unfloured work surface and give it five or six kneads. Divide the dough into twelve equal pieces. Shape the bagels and place them on the prepared baking sheet. Cover the baking sheet tightly with plastic wrap that has been lightly coated with cooking spray and refrigerate overnight, or for at least 8 hours and no more than 11 hours.
10. When ready to boil and bake, remove the bagels from the refrigerator and uncover, allowing them to come to room temperature while the oven heats and the water boils. Place a pizza stone, Baking Steel, or inverted baking sheet on the oven’s center rack and set the oven to its highest temperature, 500°F in most home appliances. Heat the oven for at least 30 minutes.
11. In the meantime, fill a 5 quart or larger pot with water and bring it to a hard boil. Place a 9 by 13 in piece of parchment on a pizza peel, large cutting board, or an inverted baking sheet. (You need to be able to easily slide the bagel-laden parchment paper from this surface into the oven.)
12. The bagels will be slightly puffed from their overnight rise. Gently lift one at a time, brush away any excess cornmeal, and drop it into the boiling water. Repeat with another one or two bagels only if they fit in the pot without crowding. Using a slotted spoon or spider, flip the bagels over and over in the water until very slightly puffed and shiny, about 60 seconds and no more than 90 seconds. Small blisters may appear on the surface.
13. Remove the bagels one by one and place cornmeal-side down on the parchment paper on the pizza peel. Repeat with the remaining bagels; six bagels will fit snugly on the parchment paper without touching.
14. Lower the oven temperature to 475°F. Slide the parchment paper with the bagels directly onto the hot surface in the oven and bake until deeply golden brown and shiny, 12 minutes. To remove the bagels from the oven, slide the parchment paper right onto the peel. Transfer on their paper to a wire rack to cool.