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Gingerbread Bagels Recipe

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★★★★★

4.7 from 129 reviews

These Gingerbread Bagels bring festive flavors to a classic yeast bagel recipe, combining warm spices like ginger, nutmeg, cinnamon, and allspice with molasses and brown sugar for a sweet, aromatic twist. Perfectly chewy with a golden crust, they are boiled before baking to achieve authentic bagel texture.

Ingredients

Scale

For Bagels:

  • 3 1/2 cups all purpose flour (may need a bit more later)
  • 2 packages Active Instant Yeast
  • 1/2 cup warm (but not hot) water
  • 1/4 cup milk, warmed
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1/2 Tablespoon ground ginger
  • 1/2 Tablespoon nutmeg
  • 1/2 Tablespoon cinnamon
  • 1/4 Tablespoon allspice
  • 1 teaspoon salt

For Baking The Bagels:

  • 1/2 cup corn meal
  • 1 egg white, slightly beaten

Instructions

  1. Activate Yeast: In a small bowl, dissolve the 2 packets of yeast in the warm (but not hot) water. Let it sit for 5-6 minutes until slightly foamy to ensure the yeast is active.
  2. Mix Dough Ingredients: Attach the dough hook to your stand mixer. Add half of the flour first, then pour in the yeast mixture, warm milk, molasses, brown sugar, ground ginger, nutmeg, cinnamon, allspice, and salt. Mix on medium speed until combined.
  3. Add Remaining Flour and Knead: Gradually add the remaining flour, about 1/2 cup at a time, until the dough comes together into a large ball that is slightly sticky. Adjust with a little more flour if needed. Increase mixer speed to medium-high and knead until the dough becomes elastic, about 5-7 minutes. Then transfer the dough to a greased bowl.
  4. First Rise: Cover the bowl with a damp dish towel and place it in a warm spot. Allow the dough to rise until it doubles in size, approximately 1 hour.
  5. Shape Bagels: Once risen, punch down the dough to release air. Divide the dough into 8-10 equal pieces. Form each piece into a ball, poke a hole through the center, and gently stretch to form the classic bagel shape. Place shaped bagels on a baking sheet.
  6. Second Rise: Cover the shaped bagels with a damp towel and let them rise again in a warm place until doubled in size, about 30-45 minutes.
  7. Preheat Oven and Boil Water: Preheat your oven to 415°F (213°C) and bring a large pot of water to a rolling boil.
  8. Boil Bagels: Carefully drop 2-3 bagels at a time into the boiling water. Boil until they float to the top, about 2 minutes. Use a slotted spoon to remove the bagels and drain well.
  9. Prepare for Baking: Pour cornmeal into a shallow dish. Dip the bottom of each boiled bagel into the cornmeal, then place the bagels on a parchment-lined baking sheet. Brush the tops with the beaten egg white using a pastry brush.
  10. Bake: Bake in the preheated oven at 415°F (213°C) for 20-25 minutes until the bagels are deep golden brown and cooked through.
  11. Cool and Serve: Remove the bagels from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature and enjoy the festive gingerbread flavor.

Notes

  • If the dough is too sticky, add flour a tablespoon at a time to achieve a slightly sticky but manageable consistency.
  • The boiling step is crucial to achieving the classic bagel chew and crust.
  • Use warm milk and water but not hot to avoid killing the yeast.
  • You can store leftover bagels in an airtight container for up to 3 days or freeze for longer storage.
  • For extra flavor, sprinkle some coarse sugar or additional spices on top before baking.

Keywords: gingerbread bagels, holiday bagels, spiced bagels, molasses bagels, homemade bagels, festive breakfast, baked bagels

Find it online: https://cheflenacooks.com/gingerbread-bagels-recipe/