BAKED BY AN INTROVERT
These homemade maple cinnamon bagels make the perfect breakfast for fall – especially when slathered with a shmear of cream cheese. They have that signature chewy texture of an authentic bakery bagel, but they’re even better because they’re made fresh in your home kitchen!
All the ingredients go right in your stand mixer. Mix until you have a stiff dough that pulls away from the sides of the bowl. Cover and let rise for 45-60 minuts.
Divide the dough into 12 equal-sized pieces. Roll each piece into a ball and lay them on a parchment-lined baking sheet. Cover and let rise.
Make a hole in the center and use your index fingers to rotate in a rolling motion, gently stretch the hole.
Boiling the bagels will help develop the dense chewy crumb and dark golden crust.
Bake the bagels until they have a nice golden brown color.
Homemade bagels freeze well so you can always have them on hand.