Apple Cinnamon Bagels

One day pre-marathon in order to ensure I was eating enough carbs, I prepared apple bagels. I used the same general quantities of flour and yeast as our original recipe but changed the flavor from cinnamon raisin to apple cinnamon.

Before mixing the flour together, I caramelized the apples. I cored and chopped two large apples and cooked for 20 minutes on the stove with one tablespoon of butter, 1/4 cup sugar, 1/2 teaspoon cinnamon,1 teaspoon vanilla, and a pinch of salt and nutmeg.

Then, I mixed the apples in with the flour and yeast proportions in the cinnamon raisin recipe and followed all of the original instructions.

The bagels were great. In hindsight, I would have also added a touch of sugar and cinnamon to the dough, but this recipe was great served with peanut butter, which was absolute perfection for my needs of both protein and carbs both pre and post marathon.