Cinnamon Streusel Bagels
- Level: Easy
- Yield: 6 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 444
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 60
- Dietary Fiber
- 2
- Sugar
- 37
- Protein
- 6
- Cholesterol
- 53
- Sodium
- 301
- Total: 45 min
- Active: 25 min
Ingredients
6 mini bagels, split
One 8-ounce block cream cheese, at room temperature
2 tablespoons maple syrup
1 tablespoon vanilla bean paste
Topping:
1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar
1/4 teaspoon baking powder
1/4 cup chopped pecan pieces
1 teaspoon ground cinnamon
Pinch kosher salt
8 tablespoons salted butter, melted
Icing:
1 1/2 cups powdered sugar
2 tablespoons heavy cream
Pinch kosher salt
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.