Bright Moment Co

In the bowl of a stand mixer, whisk the warm water, yeast, and honey together. Let sit for 5 minutes.

Add the flour and salt. Using the knead attachment, mix the dough until smooth and pliable, about 6-8 minutes.

Cover with a damp tea towel or plastic wrap to sit in a warm environment for 1-2 hours, until doubled in size.

Prepare 1-2 sheet pans lined with parchment paper.

Punch down the dough and transfer to a lightly floured surface. Roll out the dough to 1/2" thick rectangle.

In a small bowl, mix all the cinnamon crunch ingredients together. Spread half of the cinnamon crunch mixture over half of the dough.

Fold the other half of the dough over the cinnamon crunch side of the dough. Press down with your hands to seal together.

Using kitchen scissors or a sharp knife, carefully slice into 8-10 equal-sized strips.

Twist each strip and then twist into a bagel knot-like shape. Place on the prepared sheet pan. Repeat with remaining dough.

Let the bagel knots rise another 1-2 hours, until doubled in size.

Preheat oven to 425F. Place a oven-safe dish on the bottom rack.

Brush with the egg wash and garnish with the remaining cinnamon crunch crumbles.

Add the bagels to the oven and then add water into the hot dish to create steam.

Bake for 20-25 minutes, until golden brown on top. Enjoy with cream cheese!