Made with whole wheat flour and containing no refined sugar, these Cinnamon Bagels also have a little almond flour for added protein and make for a filling breakfast.
Has anyone ever seen the 1940s movie Christmas in Connecticut? I love that film, just because it cracks me up. If you haven’t seen it, the main focus of the movie is a young lady who writes a column for a women’s magazine. In her articles, she shares recipes and talks about cooking/baking in her cozy little farmhouse with her loving husband nearby, a fire crackling in the fireplace, and a cute baby playing happily at her side. Unbeknownst to the owner of the magazine, she actually lives in an apartment in the middle of the city, is single with no kids, and can’t cook to save her life.
Without trying to step on anyone’s toes, there are times when I think food blogs can come across that way. Please note: I’m not talking about the terrible cooking part; I’ve gotten some great recipes from other food bloggers, and many likes/dislikes are simply a matter of preference. What I mean is that it often seems to be all flowers, artistically designed food, perfect selfies with family and pets, funny stories, and other happy, cozy things. There’s nothing wrong with that (I post some of these things too), but lets be real about the rest of life every once in awhile as well, as we share on our blogs. My kitchen isn’t huge and isn’t always perfectly clean; I don’t have roses sitting on my counter, and the recipe books I used for last week’s ideas are still sitting at the end of the bar. The decor in my kitchen isn’t white with granite countertops and stainless steel appliances, but I love it the way it is. I have some dirty dishes in my sink that I didn’t have time to wash last night, and I don’t wear a cute apron when I’m cooking/baking (well, most of the time). Some days I can sit down and write a fun blog post immediately and other days it takes me a little while.
I suppose I’m thinking about all of this because it just so happened that on the afternoon I finished making Cinnamon Bagels and started to photograph them, the sun suddenly went under some very dark clouds. As a result, these tasty bagels look more like bagels of death…or something. *insert dramatic exaggeration* I may replace the pictures at some point, but honestly (despite my perfectionist self) I think it’s ok if not every picture on my blog is perfect. I try to post great recipes and I do want my food to look appetizing, but I’m not extremely concerned that every picture look like it came out of a perfectly lit kitchen.
Anyway, about this recipe: I’m not a fan of store bought bagels, personally. I find them rather bland. Earlier this month I decided to give homemade bagels a try, and to make them more filling and nutritious by using whole wheat and almond flours and no refined sugar. I used a little honey in the dough and sprinkled the tops with Sucanat and cinnamon to give them a bit of a crunch. If you would prefer more of the topping, you can always double it. Due to the whole wheat and almond flours, the bagels do have a different texture than a typical bagel, but personally I like them better.
This recipe is very easy to customize and I will probably post some different adaptions at some point in the future. For now, enjoy the Cinnamon Bagels! 🙂
Whole Wheat Cinnamon Bagels
- 1 teaspoon active dry yeast
- 1 1/4 cups warm, but not hot, skim milk (110-115 degrees Fahrenheit)
- 1/4 cup butter, softened
- 1/4 cup unsweetened applesauce, room temperature
- 2 Tablespoons honey
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 egg yolk
- 1 cup almond flour
- 3 cups whole wheat flour
- 1/3 cup Sucanat (whole cane sugar)
- 1 Tablespoon cinnamon
In a large bowl, dissolve yeast in warm milk. Add butter, applesauce, honey, salt, 1 teaspoon cinnamon, and egg yolk. Mix until blended. Add almond flour and then whole wheat flour as needed until mixture forms soft dough. (You may need a little more or less flour than what is called for in recipe.) Turn dough out onto a floured surface and knead 6-8 minutes or until smooth and elastic. Place dough in greased bowl, and turn once to grease top. Cover with light towel and let rise in warm place 1 1/2 hours or until double.
Punch dough down and divide into 12 balls. Poke a hole in the center of each ball and stretch/shape dough until it forms a bagel shape. Let bagels rest for 10 minutes. Meanwhile, fill a large pot with water and bring to a boil. Drop bagels, 2-3 at a time, into boiling water and boil for 45 seconds to 1 minute each side. Remove carefully with a slotted spoon and let drain well on towel. Place bagels on lightly greased baking sheet (bagels can be touching). Combine Sucanat and the 1 Tablespoon cinnamon in a small bowl and sprinkle evenly over bagels. Bake for 20-25 minutes or until golden.
~K in the Kitchen