Cinnamon Bagels with Crunchy Topping

We found it. I am writing this carefully because I said I would not name it until it was real and it is not yet real but it is closer to real than anything has been. The house is in the Merrymount neighborhood in Quincy -- three bedrooms, a real kitchen, the kitchen faces the backyard, the backyard has a tree with a branch at the right height, there is a school two blocks away, the street is quiet. The bones are right. I walked in and the house said yes and I said yes back and Sean looked at me and I looked at him and he said "I know."

We made an offer. The offer was real and uncomfortable and necessary. We are not telling anyone until we know.

Liam starts his community center pre-K program in three weeks. He has the backpack. The backpack is blue with a fire truck on it, which is obviously correct. He has been wearing it around the apartment in the evenings as a rehearsal. He wore it to the store on Saturday and told the checkout woman "I start school soon." She said "Oh how exciting!" He said "I know." He is three and a half and he already has the confidence of someone who knows his own story is interesting.

I have not been able to think about food this week in any creative direction. We had good bread and soup and I was grateful for both and left it there.

I said I couldn’t think about food creatively this week, and that was true — but I did think about bread, because bread asked nothing of me and gave everything back. When you’re waiting on something as enormous as a house offer and trying to be present for a three-year-old rehearsing his backpack, you need a kitchen project that is tactile and forgiving and smells like warmth. These cinnamon bagels with a crunchy topping were exactly the right thing: a little effort, a big return, and the kind of result that makes a quiet kitchen feel like the home you’re hoping for.

Prep Time: 30 min | Cook Time: 20 min | Total Time: 50 min (plus 1 hr rise) | Servings: 8 bagels

Ingredients

1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water (110—115°F), divided
3 tablespoons granulated sugar, divided
3 1/2 cups bread flour, plus more for kneading
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 cup raisins (optional)
Crunchy Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1/4 cup crushed cinnamon-sugar cereal or coarse sugar crystals

Instructions

Activate the yeast. In a small bowl, combine yeast, 1/2 cup warm water, and 1 tablespoon sugar. Let stand 5—10 minutes until foamy.
Make the dough. In a large bowl, whisk together bread flour, salt, cinnamon, and remaining 2 tablespoons sugar. Add the yeast mixture and remaining 1 cup warm water. Stir until a shaggy dough forms, then turn out onto a lightly floured surface.
Knead. Knead the dough for 8—10 minutes until smooth and slightly tacky. Fold in raisins if using. Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled.
Shape the bagels. Punch down the dough and divide into 8 equal pieces. Roll each into a smooth ball, then press your thumb through the center and stretch the hole to about 1 1/2 inches wide. Place shaped bagels on a parchment-lined baking sheet.
Boil the bagels. Bring a large pot of water to a boil and add 1 tablespoon sugar. Working in batches, boil bagels 1 minute per side. Return to the baking sheet.
Add the topping. Brush each bagel with melted butter. Mix together the cinnamon, sugar, and crushed cereal for the topping and sprinkle generously over each bagel.
Bake. Bake at 425°F for 18—22 minutes until deep golden brown and the topping is set and crunchy. Cool on a wire rack for at least 10 minutes before slicing.

Nutrition (per serving)

Cinnamon Bagels with Crunchy Topping — The Week We Held Our Breath and Made Good Bread