Mulled Apple Cider Bagels
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Mulled Apple Cider Bagels

Mulled Apple Cider Bagels

Simple and delicious, the motto for Jetties Bagels, carries through to their winning 2020 Neighborhood to Nation contest recipe. A classic apple-cinnamon combo simmers in apple cider, and stars in a soft, chewy, sugar-sprinkled bagel that starts with Gold Medal™ ALL TRUMPS™ High Gluten Flour.

Servings: 24 servings (1 serving = 1 bagel)
Mulled Apple Cider (Makes 1 gallon)
INGREDIENT
WEIGHT
MEASURE
Apple cider
8 lb
1 gal
Cinnamon sticks
10 each
Bagels
INGREDIENT
WEIGHT
MEASURE
Mulled Apple Cider, prepared
2 lb 2.00 oz
4 cups
Water
1 lb
2 cups
Yeast, active dry
1 oz
Granulated sugar
5 oz
Gold Medal™ ALL TRUMPS™ Flour Bleached/Bromated/Malted/Enriched (50111)
5 lb
Kosher salt
1.25 oz
Cinnamon, ground
2 Tbsp
Finishing
INGREDIENT
WEIGHT
MEASURE
Water
12 lb
1 1/2 gal
Honey
9 oz
2/3 cup
Butter, melted
2 oz
1/4 cup
Granulated sugar
2 oz
1/4 cup
Mulled Apple Cider
  1. Heat apple cider and cinnamon sticks in stock pot until cider begins to boil.
  2. Reduce heat; simmer 1 hour.
  3. Cool completely; remove cinnamon sticks. Refrigerate until ready to use.
Bagels
  1. Combine 4 cups Mulled Apple Cider and 2 cups water. Heat to 110°F.
  2. Place yeast and 5 oz sugar into mixer bowl. Add 3/4 of heated cider/water mixture. Whisk until dissolved. Rest until bubbles form, approx. 10 minutes.
  3. Add flour, salt, cinnamon and remaining cider/water mixture to bowl.
  4. Mix using dough hook attachment on low speed to incorporate liquid, approx. 4 minutes until dough comes together, adding additional cooled Mulled Apple Cider to form a good dough.
  5. Mix on medium speed until dough is smooth, approx. 3 minutes.
  6. Cover; let dough stand for 30 minutes.
  7. Punch down dough.
  8. Shape approx. 5 oz pieces of dough into bagels. Place on parchment-lined full sheet pans. Cover; refrigerate overnight.
Finishing
  1. Bring water and honey in large shallow pot to a simmer.
  2. Place bagels, 4 at a time, into water in pot.
  3. Cook 15 seconds; turnover and cook an additional 10 seconds.
  4. Lift bagels from water; place 3x4 on sprayed parchment-lined full sheet pans.
  5. Bake as directed below until deep golden brown.
  6. Brush with melted butter. Sprinkle with sugar.
BAKE:
TEMP
TIME
Convection Oven, low fan*
400°F
11-15 minutes
Standard Oven
450°F
18-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 bagel
Calories
410
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
610mg
25%
Total Carbohydrate
85g
28%
Dietary Fiber
4g
16%
Sugars
14g
Protein
13g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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