Apple Cinnamon Bagels

Hmm...it seems like I'm never handy with shaping.@@

The most part I like to eat bagels is that you can enjoy them immediately after the time they just come out, and it is the best timing for me to have them, crispy crust and chewy crumb.

How do they taste? They are amazing. I've known that bread never gets wrong with cinnamon flavor, and apples are good comanies to cinnamon. But I never though that the combination could be that much impressing. The recipe is adapted from Annie's eats "Apple Cinnamon Bagels", and I did some modification by reference "Artisan Breads Every Day".

Ingredients:

for the sponge:
- 63 g bread flour
- 1/8 tsp. instant yeast (I use .5 active dry yeast)
- 70 g water, at room temperature

for the apples:
- 1 medium size fuji (next time I will use small size= = )
- 14 g honey (next time I will cut this off)
- 1/16 tsp. ground cinnamon
- pinch of ground nutmeg
- pinch of salt
- 1/4 tsp. vanilla extract

for the dough:
- 60 g bread flour
- 1/16 tsp. instant yeast (I use 0.3 g active dry yeast)
- 2.5 g salt
- 3/8 tsp. ground cinnamon
- 3/8 tsp. malt powder
- chopped apple

Directions:

for the sponge:
Mix all ingredients in the bowl until well-combined (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly.

for the apple:
Chop apple and add all ingredients except to it vanilla extract. Steam to soft, and cook the mixture until most of the liquid has cooked off. Add vanilla extract and set aside to cool.

To make the dough, mix all ingredients except chopped apple and knead the dough until it gets smooth. When gluten forms, add chopped apple to combined. (I rolled the dough first, top with chopped apple and then cutting them into pieces, piling them in order to combined them well, and form into a ball.)

Divide the dough immediately and form a ball.(I devided into four pieces) Cover with a damp towel and let them rise for about 20 minutes.

Shape. Make a hole at each of ball, shape into doughnut, and try you best to let the dough cover all the chopped apple. Put the bagels onto parchment papers, each one with single piece of paper. Allow them rest about another 20 minutes.

Make "float test". Check if the bagels could float onto cold water. If they do, put them into refrigerator overnight.

On baking day, boil them and bake for 8 minutes first, then turn around the pan, bake another 5~8 minutes. After baking, take them out of the oven, spread a little bit butter and dip them into cinnamon sugar.

Enjoy~