1/2 cup Cinnamon Toast Crunch, ground for bagel dough
1 teaspoon cinnamon
1 teaspoon sugar
1 egg, beaten
1/2 cup Cinnamon Toast Crunch, broken for dusting top of bagels
1 cup cream cheese, mixed with 1 teaspoon cinnamon
Fruity Pebbles Bagels
1/2 cup Fruity Pebbles, ground for bagel dough
1 egg, beaten
1/2 cup Fruity Pebbles, for dusting top of bagels
1 cup cream cheese, mixed with 1/4 cup Fruity Pebbles, ground
In the bowl of a stand mixer fitted with a dough hook, combine yeast, flour, salt, water and barley malt syrup. Mix to combine, then knead on medium-high speed for 10 to 15 minutes until the dough comes off the side of the bowl.
Divide the batter into 3 portions.
Mix one portion with ground Cinnamon Toast Crunch, cinnamon and sugar.
Mix another portion with ground Fruity Pebbles.
Mix the third portion with ground Cookie Crisp.
Transfer each portion to a separate butter-lined bowl and cover with plastic wrap. Let dough rise up to 2 hours or until dough doubles in size.
Line 3 baking sheets with parchment paper. Divide each cereal batter into 4 equal, round balls.
Place on prepared baking sheets and cover with plastic wrap for 30 minutes.
Preheat oven to 425 degrees. While bagels are proofing, prepare the boiling water, barley malt syrup and sugar.
Poke a hole in each bagel and twirl around your finger until a 1 1/2-inch hole is formed.
Boil 4 bagels at a time for approximately 2 minutes on each side.
Place back on a baking sheet, brush with beaten eggs and top with corresponding cereal topping.
Bake bagels for 15 to 20 minutes until golden.
Cool on a cooling rack. Serve with corresponding cream cheese filling.