Eggnog Bagels

  1. In a large bowl, dissolve yeast in warm water. Add the eggnog, 1 tablespoon sugar, 3 teaspoons salt, nutmeg and 1-1/2 cups flour; mix well. Stir in enough remaining flour to form a stiff dough; beat 1 minute longer.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on parchment paper-lined
  4. . Cover and let rest for 30 minutes, then refrigerate overnight.
  5. Let stand at room temperature for 30 minutes; flatten bagels slightly. In a non-aluminum Dutch oven, bring water to a boil with the remaining sugar and salt. Drop bagels, one at a time, into water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels.
  6. Place 2 in. apart on greased
  7. . In a small bowl, combine egg white and water; brush over bagels. Combine the sugar, cinnamon and nutmeg; sprinkle over the tops.
  8. Bake at 425u0b0 for 10-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  9. In a small bowl, combine the cream cheese, sugar, extract, cinnamon and nutmeg; serve with bagels.

active dry yeast, warm water, eggnog, sugar, salt, ground nutmeg, bread flour, water, egg, water, sugar, ground cinnamon, ground nutmeg, cream cheese, sugar, rum, ground cinnamon, ground nutmeg

Taken from www.tasteofhome.com/recipes/eggnog-bagels/ (may not work)

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