Method

• 1.
  To make the hot cross bagels, combine yeast, sugar, milk, coffee and 1/2 cup (125ml) warm water in a jug, cover and stand for 10 minutes or until frothy.

• 2.
  Meanwhile, combine flour, cinnamon and 2 tsp salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and knead for 10 minutes or until smooth and elastic. Transfer to a large greased bowl, cover and stand in a warm place for 1 hour or until doubled in size.
• 3.
  Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
• 4.
  Divide dough into 6 even-sized pieces. Using the palm of your hand, on a clean work surface roll each piece into a tight ball. Working with 1 ball at a time, using your thumb, make a hole in the centre of each ball and shape into a ring. Place on a tray 5cm apart, cover and stand in a warm place for 30 minutes to prove slightly.
• 5.
  Bring a large saucepan of water to the boil, add molasses and, in batches, boil bagels for 1 minute each side to cook slightly, then transfer to prepared tray.
• 6.
  To make the piping, combine extra flour and 100ml water in a bowl. Transfer to a piping bag fitted with a 5mm plain nozzle and pipe crosses onto bagels.
• 7.
  Bake bagels for 30 minutes or until cooked through, then brush with maple syrup. Serve halved with cream cheese.