So I’ve been making bagels and honestly loving it. I like it a lot more than bread. I made bagels for my coworkers and just gave them away and everybody already asked me if they could pay me to make more. I’d like to thank the academy for giving me this unexpected bagel chapter of life.
That being said, I’m looking for a good technique for a cinnamon crunch bagel. My cinnamon bagels are my worst and it’s because I can’t narrow down the topping. I want it to be really thick and sugary but they never happens for me.
Any tips?
by Forestempress26
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Completely off-topic and my apologies, but… where do you get those bags! I am looking, but havenkt found any local to me, and the ones I keep running into online ship from China, so a month or so away.
For the cinnamon crunch, have you tried making something with butter and flour along with the cinnamon? not exactly like a streusel topping, but something where the butter melts and then the flour helps it hold structure and then slightly solidify as it cools?