Recipe

Pecan Pie Bagels Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 7 months ago Skor toffee bits, brown sugar and a touch of good old corn syrup melt into delicious, invisible bites of bliss while pecans provide morsels of buttery crunch. It's my Mom's favourite dessert for breakfast! Prep:300m Cook:30m Servings:10	Jo_jo_ba
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Ingredients

1/2 cup warm water

1 tbsp corn syrup

1 pkg active dry yeast

1/2 cup warm water (yes, another one)

1/4 cup warmed 1% milk

1/3 cup brown sugar

2 cups flour

2 cups whole wheat flour

1 tsp cinnamon

1 tbsp gluten flour

1/4 tsp salt

1/3 cup Skor toffee bits

1/3 cup chopped pecans

2 tbsp corn syrup (for boiling)

Directions

Pour warm water into a large bowl (preferably in a standing mixer fitted with a dough hook).

Add the syrup and yeast and let stand 10 minutes, until foamy.

Add remaining water, milk and brown sugar, mixing well.

Whisk together flours, cinnamon, gluten, and salt in a separate bowl.

With the mixer running on low, add about 1/2 the dry ingredients to the wet mixture.

Add the toffee bits and pecans.

Add the remaining dry mixture until it is all incorporated.

Knead on medium-low speed 5-7 minutes. Finished dough will be very stiff.

Place into a greased bowl, turn to grease the top and cover. Allow to rise 1 1/2 hours.

Deflate the dough, divide into 10 pieces and allow to rest another 5 minutes.

Shape each dough portion into a ring shape and place on greased or parchment-lined sheets. Cover and let rise 40 minutes.

Preheat the oven to 375F and bring a large pot of water to a boil. Add syrup to the water.

Place the risen bagels, two at a time, into the boiling water mixture and cook 1 minute each side.

Drain well and place back on greased or lined sheets.

Bake bagels 30 minutes, until crusty, and cool on wire racks.

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Comments

jo_jo_ba 7 months ago said:
Amount Per Serving
Calories: 278.4
Total Fat: 6.0 g
Cholesterol: 5.6 mg
Sodium: 42.0 mg
Total Carbs: 50.0 g
Dietary Fiber: 4.0 g
Protein: 7.6 g

lasaf 7 months ago said:
I am printing this one. After Easter I am going to make these when I have a free day. I am alot intimadated by yeast. I don't know why. I have used a bread machine for years. Maybe it is just too cold in my house. Saving energy Ya know.

adzell 7 months ago said:
I am very excited to try these out - how fun! Thank you for sharing... :)

jennywren 7 months ago said:
Sounds yummy,thanks for sharing.

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