Delicious Apple Pie Bagels for a Cozy Breakfast

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I remember the exact moment apple pie bagels became a household favorite in my kitchen. It was a chilly fall evening, and I wanted something comforting yet a bit different from the usual sweets. These apple pie bagels showed up with warm cinnamon, soft apple chunks, and that slightly sweet bagel bite. My family’s honest reactions—lots of smiles and second helpings—made me realize this recipe is a keeper for anyone looking for a reliable, tasty treat that fits right into real home cooking.

What I love about apple pie bagels is how they marry the best of both worlds—bagels with a fruit-filled heart, sharing the cozy familiarity of apple pie. They’re something I can count on for dessert breakfast bagels or an afternoon snack that feels like a small celebration without fuss. If you’ve ever tried fruit-filled bagels but wished they had a bit more classic homemade warmth, this recipe will feel like exactly what you need. It’s made from ingredients most of us keep on hand—that’s a big plus when you want delicious and doable.

You don’t need complicated techniques or odd ingredients to pull these off. They’re right for busy mornings or slow weekends and a perfect way to bring sweet bagel flavors into your regular rotation. Starting your day with these apple pie bagels or sneaking one alongside your coffee means you get that apple cinnamon bagel goodness without the hassle. If you’re a fan of recipes you can trust for taste and ease, this will quickly become your go-to.

So, if you’re a fellow home cook searching for a dessert breakfast bagel that won’t let you down, pull up a chair. We’ll tackle apple pie bagels together in a way that fits your kitchen style and schedule—no frills, just good food that feels like home.

What You’ll Need:

Ingredients for apple pie bagels including flour, apples, cinnamon, and butter
  • 3 cups all-purpose flour – You can swap half for whole wheat if you like a nuttier taste in your apple pie bagels.
  • 2 teaspoons instant yeast – Found in the baking aisle. No worries if you only have active dry yeast; just proof it first in warm water.
  • 1 cup warm water (around 110°F) – Essential for activating the yeast in these apple pie bagels.
  • 2 tablespoons sugar – I like brown sugar to enhance the apple cinnamon flavor, but white sugar works fine too.
  • 1 teaspoon salt – Balances the sweetness in your bagels.
  • 1 cup diced apple (about one medium apple) – Try Fuji or Gala for natural sweetness. You can use frozen apple chunks if fresh ones aren’t available—just thaw and drain them first.
  • 1 teaspoon ground cinnamon – The key player inside these apple pie bagels.
  • 1/4 cup maple syrup or honey – For that gentle sweetness inside the filling.
  • 1 tablespoon butter, melted – Adds richness to the dough and brushing on top.

This apple pie bagels recipe keeps costs reasonable because most ingredients are pantry staples and fresh apples are often budget-friendly, especially in season. Preparing the diced apples ahead lets you cut corners on busy mornings, which is my favorite prep shortcut.

If you have any dough left, wrap it tightly in plastic wrap and freeze for up to two weeks. Just thaw overnight in the fridge, then proceed as usual. Apple pie bagels taste best fresh but keep well sealed in an airtight container for 2 days or in the fridge up to 5 days.

I like adding a bit more cinnamon than most recipes suggest; it really brings that apple cinnamon bagel magic. If you’re aiming for sweeter bagel flavors, adding a small sprinkle of sugar right after boiling makes a delightful crust.

Let’s Make It Together:

  1. Activate the yeast: In a bowl, stir warm water with sugar and yeast. Let it sit for 5 minutes until it’s frothy. This step wakes up the yeast that’s crucial for light, chewy apple pie bagels.
  2. Mix dry ingredients: Combine flour and salt in a large mixing bowl.
  3. Make the dough: Pour yeast mixture and melted butter into the flour mix. Stir until you have a shaggy dough.
  4. Add apple and cinnamon: Fold in diced apple and cinnamon evenly. This is where many fruit-filled bagels lose their flavor if you skimp, so don’t hesitate to mix until well-distributed.
  5. Knead: Turn dough onto a lightly floured surface. Knead for about 8 minutes until smooth and elastic. I used to rush here with my apple pie bagels, but slowing down really helps get that perfect texture.
  6. First rise: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise until doubled, about 1 hour.
  7. Shape bagels: Divide dough into 8 pieces. Roll each into a ball, poke a hole in the center, and gently stretch it to form a ring.
  8. Boil: Bring water to a boil with a tablespoon of sugar. Boil bagels 1-2 at a time for 45 seconds per side. This is what gives the bagels their classic chewy crust.
  9. Bake: Place boiled bagels on a baking sheet lined with parchment paper. Brush tops with melted butter for a glossy finish. Bake in a preheated oven at 425°F for 20-25 minutes until golden. Your kitchen will smell amazing when your apple pie bagels are ready.

From start to finish, this apple pie bagels recipe takes about 2.5 hours, including rising time. While the bagels bake, you can tidy up the kitchen or prep a simple fruit salad.

Don’t worry if your apple pie bagels look slightly uneven or the apple chunks peek out here and there; that’s part of their charm. For a shortcut, prepare dough the night before in the fridge—slow fermentation enhances flavor.

How to Serve & Enjoy:

Freshly baked apple pie bagels served with cream cheese and coffee

This apple pie bagels pairs wonderfully with a spread of cream cheese or a little butter melted on top. For a cozy breakfast, I often serve it alongside a hot cup of chai or coffee to highlight the spices.

Sweet bagel flavors like these work great with simple sides such as fresh fruit or a light yogurt parfait to keep the meal balanced. On weekends, slicing them and serving with a scoop of vanilla ice cream turns your apple pie bagels into a fun dessert breakfast bagel that everyone loves.

When hosting brunch, I like to combine these with savory options—think bagels topped with smoked salmon and cream cheese for contrast. If you want ideas, check out dessert ideas for lox and bagel brunch on Facebook for creative pairings.

For leftovers, toasting apple pie bagels brings back that fresh-baked experience. I’ve even turned them into mini sandwiches with peanut butter and honey for a quick snack. Seasonal variations? Sprinkling chopped nuts or dried cranberries into the dough pumps it up beautifully.

Friends always ask me when these apple pie bagels will show up again. They’re a simple crowd-pleaser that blends the best of breakfast and dessert bagels.

Your Questions Answered:

  • Can I make this apple pie bagels ahead of time? Absolutely! I often prepare the dough the night before and bake fresh in the morning. You can also freeze baked bagels and toast when needed.
  • What’s a good substitute for butter in apple pie bagels? Try coconut oil or a mild olive oil for a dairy-free option. It changes flavor slightly but still keeps the bagels moist.
  • How do I adjust this apple pie bagels for more or fewer people? The recipe makes about 8 bagels. Double everything for a crowd or halve for a small family breakfast.
  • Can I use other fruits instead of apples? Yes! Pear or peach chunks also work well for sweet bagel flavors.
  • Is there a vegan version of these apple pie bagels? Definitely. Check out this vegan apple pie stuffed bagels recipe for a healthier, fat-free twist.
  • Can I add protein to these apple pie bagels? Sure! Some cooks recommend adding protein powder into the dough. There’s a high-protein apple crisp bagel version with 36g protein to try.
  • Are these bagels too sweet for breakfast? Not at all. The sweetness is mild and balanced by the cinnamon and apple. You can cut back on syrup for less sugar.

Final Thoughts:

This apple pie bagels recipe holds a special place in my kitchen because it’s a dependable blend of sweet, cozy flavors and a firm bagel bite I trust every time.

My best apple pie bagels tips:
– Take your time kneading for chewy texture.
– Don’t rush boiling; it’s key to good crust.
– Make the dough ahead for deeper flavor.

I’ve enjoyed testing variations like adding walnuts, swapping in maple syrup, or trying whole wheat flour. The plain apple cinnamon bagel version, though, remains the most requested by my family.

If you give this recipe a try, I hope you’ll love how it fits easily into your routine and brings smiles at the table. Make it your own by experimenting with your favorite spices or mix-ins.

For more reliable comfort food, try my butternut squash apple coffee cake or the juicy pineapple cake for sweet breakfast variety. And if you want something refreshing, pineapple coconut smoothie is a bright choice.

Happy baking, cooking friends! Your kitchen will thank you for these apple pie bagels.

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apple pie bagels

Print Recipe

These apple pie bagels combine the comforting flavors of classic apple pie with the chewy texture of fresh bagels, making for a delightful and unique treat.

  • Author: Carrisa Monroe
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1 cup diced apples (Granny Smith recommended)
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp lemon juice
  • 1 egg (for egg wash)
  • Optional: powdered sugar for dusting

Instructions

  1. In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until foamy.
  2. In a large bowl, combine flour, sugar, and salt.
  3. Add melted butter and yeast mixture to the dry ingredients and mix until a dough forms.
  4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
  6. Meanwhile, prepare the apple pie filling by mixing diced apples, brown sugar, cinnamon, nutmeg, and lemon juice in a bowl.
  7. After the dough has risen, punch it down and divide into 6 equal portions.
  8. Flatten each portion and place 1-2 tablespoons of the apple filling in the center.
  9. Fold the edges over the filling, pinch to seal, and shape into a bagel with a hole in the center.
  10. Preheat the oven to 375°F (190°C).
  11. Brush each bagel with beaten egg for a glossy finish.
  12. Bake for 18-22 minutes until golden brown.
  13. Allow to cool slightly, then dust with powdered sugar if desired and serve warm.

Notes

For extra flavor, serve warm with a dollop of vanilla ice cream or a drizzle of caramel sauce.

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