Recipe courtesy of Ree Drummond
Cinnamon Streusel Bagels
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 6 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 444
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 6 g
- Cholesterol
- 53 mg
- Sodium
- 301 mg
Bagels are a brunch time favorite, often served as a savory course. As part of a brunch buffet, however, Ree has decided to make them sweet with a streusel topping and a delicious icing.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 6 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 444
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 6 g
- Cholesterol
- 53 mg
- Sodium
- 301 mg
Ingredients
Topping:
Icing:
Directions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- Place the bagel halves on the sheet pan.
- In a small bowl, mix together the cream cheese, maple syrup and vanilla bean paste. Spread 1 tablespoon of the mixture on top of each bagel half, in a thin layer.
- For the topping: In a bowl, mix the flour, oats, brown sugar, baking powder, pecan pieces, cinnamon and salt. Stir, while drizzling in the butter, and keep folding and stirring until the mixture comes together. Sprinkle the topping in an even layer over the bagels.
- Bake until golden and crisp, 18 to 20 minutes.
- For the icing: Meanwhile, combine the powdered sugar, cream and salt in a bowl until smooth.
- Remove the bagels from the oven, then drizzle the icing over the tops of the bagels. Transfer to a platter and serve warm.
