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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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Cranberry Orange Bagels

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Reviewed on Feb. 19, 2011 by JanetWe

Better than any store bagels and healthier. I also used 1/4 cup of OJ instead of peel. Will definately make again.

Reviewed on Jan. 26, 2011 by cjradtke

So easy and delicous. I didn't change anything in the recipe. Perfect as is. Even my hubby, who doesn't like bagels, thought they were good and is asking me to make them again.

Reviewed on Jan. 25, 2011 by mnelson414

I substituted in 1/4 c. orange juice in for 1/4 c. of the water and used 4 1/2 tsp. of dried orange peel that you can find in the spice aisle since I didn't have an orange and they turned out delicious! I will definitely be making these again. I used a bread machine and didn't add any extra water or flour to the dough. I thought the amount of ground cloves was just right. Yummy!

Reviewed on Jan. 20, 2011 by nurselou

I absolutely love this recipe!! I don't have a bread machine, so I used my big mixer instead and it worked out just fine. I heated my water to 130 degrees and mixed the yeast with it, than put all of the other ingredients and mixed well. I actually was able to get 10 bagels out of the recipe. These are easy to make and wonderful - my family all love them!

Reviewed on Dec. 10, 2010 by lgagne2

This bagel recipe is a real winner - I've made it several times now and every time they come out perfect. I have tweaked it a bit - didn't add extra water to dough and they still came out perfect. Everyone loves them and asks for them all the time.

Reviewed on Nov. 09, 2010 by tkuehl

I loved this recipe and will definately make it again. I did find that the 1/4 tsp. ground cloves were a bit strong and left an aftertaste, so next time will substitute between 1/4 - 1/2 tsp. all spice instead. I am so happy to finally have a recipe that I can use my "home dried" orange peel in - an awesome fall flavor profile with the dried cranberries, orange peel and spices. They are nice and soft and have the typical bagel chewiness - yum! I did divide the dough into 12 equal pieces and they were just the right size to bake on a jelly roll sized pan.

Reviewed on Nov. 09, 2010 by tkuehl

Reviewed on Oct. 27, 2010 by lgagne2

I took these to a function and EVERYONE raved about them and asked for the recipe. Just made one slight modification - used 1/4 cup orange juice instead of orange zest (as I didn't have an orange). They turned out amazing. Thank you for this recipe.

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