Homemade Cinnamon Crunch Bagels.

1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, honey, flour, whole wheat flour, cinnamon, and salt. Knead until the dough comes together, about 1-2 minutes. Cover and let sit in a warm place for 1-2 hours. 

2. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.

3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet lightly with plastic wrap and let the bagels rise for about 15 minutes.

4. To make the topping: In a bowl, combine the brown sugar, granulated sugar and cinnamon. Stir in 2 tablespoons melted butter. 

5. Bring a large pot of water to a boil. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1 additional minute. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you've boiled all of the bagels.

6. Brush each bagel with the remaining 2 tablespoons butter and spoon clumps of the brown sugar mix over the bagels (see above photo). This is going to be your "crunch" layer. Transfer to the oven and bake for 25-30 minutes, or until the bagels are golden brown, rotating the pans half way through cooking. Allow the bagels to cool. Slice, toast, eat whole, slathered with butter or cream cheese! Bagels will keep for 4-5 days in a sealed storage bag.