These cinnamon crunch bagels are the perfect little treat! They remind me of a healthier version of the cinnamon bagel from Panera bread. I eat these for breakfast, a snack, or for dessert. They are bite sized, which makes them great for people who are always on-the-go! If you wanted to make them super healthy, you could sub the butter for coconut oil, the brown sugar for coconut sugar, and the regular self-rising flour for gluten free self rising flour. However, I have not tested it using those ingredients. Or, you can always opt for higher quality ingredients (organic, grass fed, cage-free, etc.).

The bagel base is made using only two ingredients, and it is extremely easy to whip together. It is a great base for experimenting with other flavors. Instead of topping with the cinnamon/sugar/butter combo, you could top with Everything but the Bagel seasoning for a saltier and more savory option! However, I think everyone should try the cinnamon crunch bagels first. They are just too good!

Ingredients:

• 2 cups self rising flour
• 2 cups plain greek yogurt
• 1 egg
• 1 tsp. water
• 2 tbsp. butter, melted
• 2 tbsp. brown sugar or coconut sugar (I get my coconut sugar from Thrive).
• 1 tsp. cinnamon

Directions:

1. In a large bowl, combine the flour and greek yogurt. Stir until well combined.
2. Lay a lightly floured piece of parchment paper on a flat surface. Dump the dough out. Knead the dough for 3-4 minutes.
3. Roll the dough into 1-inch balls.
4. Place the dough on a well-greased parchment lined baking sheet (you will likely have to cook in 2 batches).
5. Mix the egg and water in a small bowl.
6. Lightly brush all dough balls with the egg wash.
7. In a small bowl, combine the melted butter, brown sugar, and cinnamon.
8. Brush the tops of the dough balls with the butter/sugar/cinnamon mixture.
9. Bake at 375 degrees for 22-25 minutes, or until the tops are golden and the dough is cooked all the way through (you can use a toothpick to check doneness).