emma slick

I HOPE THIS MAKES BUFFALO HATERS ANGRY 🤍🤍🤍🤍🤍

BAGEL DOUGH * ½ cup sourdough starter, bubbly and active (113 grams) * 1 cup water, 236 grams * 2 tablespoons honey, 21 grams * 2 teaspoons salt, 10 grams * 4 cups unbleached all purpose flour, 560 grams * 2 teaspoons cinnamon FOR BOILING THE BAGELS * 2 quarts water * 1 tablespoon baking soda * 1 tablespoon brown sugar CINNAMON CRUNCH TOPPING * 1/2 cup brown sugar * 1/4 cup sugar * 1 teaspoon vanilla extract * 1 tablespoon butter-melted * 1 tablespoon cinnamon Instructions  * Add sourdough starter, warm water, honey (maple syrup or sugar), salt, cinnamon, and two cups of all purpose flour to a bowl of a stand mixer. * Mix with the dough hook attachment until it comes together, about 10 minutes on low speed. This is a pretty stiff dough. * Add remaining flour, half a cup at a time. Knead until it is smooth and pliable. * Cover dough with wet tea towel, plastic wrap, or beeswax wrap; allow to ferment at room temperature in a warm place for 8 to 12 hours for the first rise. * After the dough has fermented, divide into 8 equal pieces. I like to use a bench scraper to make it easier. * Roll the dough into balls in a circular motion, flatten them down a bit, and poke a hole in the middle with your index finger. Stretch the hole a bit to widen. * Place shaped bagels on a parchment paper lined baking sheet. * Cover with a tea towel and allow the dough rest in a warm spot for two hours or until puffy. It could take anywhere from 1 to 4 hours. * Preheat the oven to 425 degrees. * Bring a large pot of water to a full boil and add the baking soda and sugar. * In a small bowl, mix together brown sugar, white sugar, cinnamon and butter together. Set aside. * Using a slotted spoon, gently add bagels to the boiling water and boil for one minute, flip, then boil for another minute. * Shake off excess water and place on a parchment-lined baking sheet. * Generously sprinkle the top of the bagels with the sugar mixture. I like to try to mound it up right in the center. * Bake for 20-25 minutes, or until golden brown on top and the cinnamon mixture has a little crunch. * Serve with butter, cream cheese (hazelnut cream cheese would be amazing), nut butter, etc. #sourdough #Recipe #cinnamoncrunch #baker #fyp