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Fig Cinnamon Bagels with Whipped Vanilla Honey Butter
Fig cinnamon bagels are a modern classic. Paired with whipped honey butter, make this a fig cinnamon bagel recipe.
Servings: 6
Ingredients
Bagels
- 1 cup Sun-Maid or Orchard Choice Golden Figs
- 3 TBSP C&H dark brown sugar
- 2 TBSP real maple syrup
- 3 1/2 cups bread flour
- 1 packet Red Star Platinum yeast
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup warm water
Whipped Butter
- 2 sticks Danish Creamery European-Style Butter
- 2 teaspoons Rodelle Vanilla Paste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup honey
- 1/4 cup water
Instructions
Make the Bagels
- Slice one cup of whole figs into cashew-sized pieces and set aside.
- In a medium bowl, mix dark brown sugar and maple syrup.Microwave for about 5 seconds at a time, mixing between, until sugar isdissolved.
- In a stand mixer bowl, combine bread flour, yeast, salt, cinnamon, and nutmeg. Add water and knead on low until all flour is absorbed ,about 4 minutes. Continue to knead on medium/low speed until a ball forms and it starts to clean the edge of the bowl. Turn out onto a clean surface and knead for about a minute—the dough will be tough. Place in a bowl and cover, resting dough for 30 minutes.
- When the rest is complete, flatten dough on a clean work surface and spread out figs on top. Roll up dough and knead into a ball. Place back into the bowl, cover and rest dough for 2 hours.
- Preheat oven to 450°. Line a sheet pan with parchment paper.
- When dough finishes proofing and is doubled in size, portion into 6 even pieces. Roll into balls. Using your thumb, press down in the center of the ball. Open up the dough into an even circle. Repeat with remaining dough.
- In a large pot, boil about 4 quarts of water—enough to come up 4 inches from the sides. Add one tablespoon of salt to flavor the water. Drop 2 to 3 bagels in at a time and boil on each side, about 45 seconds each. Remove from the water with a spider, slotted spoon, or fine-mesh strainer. Set bagels onto the sheet pan.
- Bake for 12-15 minutes until deep golden brown. Cool for at least 15 minutes or until room temperature.
Make the Whipped Butter
- In the clean bowl of a stand mixer with a whisk attachment, add butter, vanilla paste, honey, cinnamon, and nutmeg. Whip on medium high speed and slowly drizzle in water. Scrape down the sides then whip on high speed for about 5 minutes, until the mixture becomes pale, almost white.
- Slice the bagels and enjoy with a generous amount of whipped butter.
Notes
Recipe and photos by Karlee Flores
NOTES:
The dough will be stiff and not tacky. Trust the process when kneading and let it rest when it gets too hard to move.