Ingredients
2-1/4 teaspoons active dry yeast1-1/2 cups warm water (110° to 115°)4 tablespoons brown sugar, divided3 teaspoons ground cinnamon1-1/2 teaspoons salt3-1/4 to 3-3/4 cups all-purpose flourTOPPING:1/4 cup sugar1/4 cup packed brown sugar2 teaspoons ground cinnamon1/4 cup butter, melted
Preparation
In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 425°. Punch down dough. Divide and shape into 12 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 1-1/2-in. hole. Place on a floured surface. Cover with a kitchen towel; let rest 10 minutes.
Fill a Dutch oven two-thirds full with water and remaining 1 tablespoon brown sugar; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
In a small bowl, make topping by mixing sugar, brown sugar and cinnamon. Dip bagels in butter, then into sugar mixture. Place 2 in. apart on greased baking sheets. Sprinkle remaining sugar mixture over top. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool.
