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Cranberry Orange Bagels Recipe

Cranberry Orange Bagels Recipe photo by Taste of Home

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Dried cranberries and grated orange peel add bright flavor to these scrumptious morning treats. Switch up the taste, if you’d like, by using raisins and cinnamon. —Kristy Reeves, LeRoy, Kansas

This recipe is:

Healthy

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Cranberry Orange Bagels Recipe

Prep: 30 min. + standing Bake: 20 min. + cooling

Yield: 9 Servings

30 20 50

Ingredients

1 cup plus 4 tablespoons water (70° to 80°), divided
1/2 cup dried cranberries
1/3 cup packed brown sugar
4-1/2 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 egg white
1 tablespoon cornmeal

Directions

In bread machine pan, place 1 cup plus 2 tablespoons water, cranberries, brown sugar, orange peel, salt, cloves, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
Fill a Dutch oven two-thirds full with water; add sugar and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.
Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 bagels.

Nutritional Facts 1 bagel equals 197 calories, trace fat (trace saturated fat), 0 cholesterol, 272 mg sodium, 45 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Cranberry Orange Bagels in Healthy Cooking October/November 2010, p28

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Reviews for Cranberry Orange Bagels

Cranberry Orange Bagels

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Reviewed on Dec. 29, 2011 by redhotretriever

Just a note: For those of you who use yeast in bulk, King Arthur flour website sells a "yeast spoon" that measures out exactly 2 1/4 tsp. of yeast, which is equivalent to 1 packet of dry yeast. It's cheap w/no shipping fee. Have one, love it, get it. Making the bagels tomorrow....

Reviewed on Dec. 28, 2011 by LegalSec

2-1/4 teaspoons equal a 1/4 ounce package of yeast.

Reviewed on Dec. 28, 2011 by southernbellenct

1 package of yeast is equal to 2 1/4 tsp of bulk yeast for those of you who asked.

Reviewed on Dec. 28, 2011 by Louise.Hooper

These are great! I followed the recipe exactly and was very happy with the result. Oh but I also added steam to the oven. (ice in a hot pan on the bottom) and that produced great chewy/ crisp crust. Love it.

Reviewed on Dec. 28, 2011 by jollynngran

Don't have a bread machine. Do you let the dough raise at any time? If so, at what time.

Reviewed on Dec. 28, 2011 by IslandWife

Very easy - next time I will try cutting the cloves down and add some cinnamon. They were delicious!

Reviewed on Nov. 07, 2011 by kay52178

Verry Good. I made them into 9 bagels and one mini loaf of bread (I didn't boil the bread). I substituted 1/4 cup oj for some water and eliminated the orange peel. I will make again.

Reviewed on Nov. 02, 2011 by jeanschwalm

I just took these bagels out of the oven and they are delicious! I did not alter the recipe at all, as I wanted to taste them before changing anything. They are sweet, but not too sweet. They are chewy as a good bagel should be. It would be delicious with cream cheese! I used 2 teaspoons of yeast as I buy mine in bulk. I'm tempted to put walnuts or pecans in them. They are easy to make as you prepare the dough in your bread machine. I definitely will make these again.

Reviewed on May. 18, 2011 by Missy1956

This looks like a wonderful bread machine recipe for Bagels. I can't wait to make it. Can anyone tell me how much dry yeast to put in as I use dry yeast in bulk and not in the packaged 1/4 oz it calls for in this recipe?

How many teaspoons of dry yeast are in the 1/4 Oz package?

Thanks!!!

Reviewed on Apr. 13, 2011 by audreyperry

This was my first time making bagels and I think these turned out great. They are a little chewier than store purchased bagels, but the flavor compared to store purchased is much, much better. Easy to do, I baked for 20 minutes and would probably go the full 22 next time. Also, I may add a tablespoon of flour after the 5 minute mark on the dough setting on my bread maker. Otherwise, I followed the recipe exactly and as I was happy with the outcome.

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