FOOD
Cereal Bagels 3 Ways
More satisfying than cereal and less guilt-inducing than donuts, cereal bagels are the answer to all your breakfast quandaries.
FOOD
Cereal Bagels 3 Ways
More satisfying than cereal and less guilt-inducing than donuts, cereal bagels are the answer to all your breakfast quandaries.
Ingredients
Cereal Bagels
- 1 tablespoon active dry yeast
- 4 cups bread flour
- 2 teaspoons salt
- 1 tablespoon barley malt syrup
- 1 1/2 cups warm water
Bagel Boiling Water
- 3 quarts water
- 2 tablespoons barley malt syrup
- 1 tablespoon sugar
Cookie Crisp Bagel
- 1/2 cup Cookie Crisp, ground for bagel dough
- 1 egg, beaten
- 1/2 cup Cookie Crisp, for dusting top of bagels
- 1 cup cream cheese, mixed with 8 Oreos, ground
- 1 cup chocolate chips, divided
Cinnamon Toast Crunch Bagels
- 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
Steps
Cereal Bagels
- 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.
- Bagels will keep up to 3 days covered.