Homemade Gingerbread Bagels

5 from 1 vote

These homemade gingerbread bagels are a fabulous addition to your Christmas morning breakfast - or any seasonal brunch gathering!

Prep Time30

Cook Time45

Rising time1

Total Time2 15

Course: Breakfast, brunch

Cuisine: American, German

Diet: Low Fat

Servings:

Calories: 326kcal

Author: Marie Porter

Equipment

2 Baking Sheets
Parchment Paper

Ingredients

Dough:

1 ¼ cups warm - not hot - water
⅓ cup Molasses
4 teaspoon Active Dry Yeast
3 ½ cups All Purpose Flour
½ cup Brown sugar packed
2 ½ teaspoon Ground Ginger
2 teaspoon Cinnamon
1 teaspoon Salt
¼ teaspoon Ground cloves
2 teaspoon Pure vanilla extract

Assembly:

¼ cup Molasses
1 Large Egg
Coarse sugar

Instructions

Measure warm water into a glass measuring cup or bowl, stir in molasses until well combined. . Stir in yeast, allow to stand for 10 minutes – it should get very bubbly.
In a large mixing bowl, combine flour, brown sugar, spices, and salt. Pour in yeast mixture and vanilla, stir well to combine.
Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
Once dough has doubled, punch it down, and divide it out.
We divided the mixture into 8 equal sized balls, for medium-large bagels – but you can make them smaller or larger by dividing into 6, 10, or 12 equal sized pieces.
There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though.
Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.
Personally, I prefer the latter.
Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
As you bagels are resting, preheat oven to 350F, line 2 baking sheets with parchment paper.
Bring a large pot of water to a boil, add the molasses, and stir well to combine.
Turn heat down a little, allowing water to simmer rather than boil.
2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.
Drain well, place on lined baking sheets.
Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel. Sprinkle generously with coarse sugar.
Bake for about 40-42 minutes if doing 8 bagels, or 35-37 minutes (small - 10/12 bagels) or 40-45 mins (large, 6 bagels), until golden brown.

Video

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