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Cinnamon Cranberry Bagels

 Cinnamon Cranberry Bagels
I love to use this recipe as a starting point to play with new flavor combinations. The cinnamon-cranberry is excellent, but I've also made blueberry, cheese and onion, and cinnamon raisin. &mdash:Kimberly Clawson, Yerington, Nevada
10 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 2 teaspoons active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 2 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 3-1/4 to 3-1/2 cups bread flour
  • 1 cup dried cranberries
  • 1 egg white
  • 1-1/2 teaspoons cinnamon-sugar

Directions

  • In a small bowl, dissolve yeast in warm water. In a large bowl,
  • combine the sugar, cinnamon, salt and 1-1/2 cups flour; beat until
  • smooth. Stir in enough remaining flour to form a soft dough; stir in
  • cranberries.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover with plastic wrap and let rise in a warm place until
  • doubled, about 1-1/2 hours.
  • Punch dough down; let rest 10 minutes. Shape into 10 balls. Push
  • thumb through centers to form a 1-1/2-in. hole. Stretch and shape
  • dough to form an even ring. Place on a parchment paper-lined baking
  • sheet. Cover and let rest for 30 minutes, then refrigerate
  • overnight.

2 of 2

Cinnamon Cranberry Bagels (continued)

Directions (continued)

  • Let stand at room temperature for 30 minutes; flatten bagels
  • slightly. Fill a Dutch oven two-thirds full with water; bring to a
  • boil. Drop bagels, two at a time, into boiling water. Cook for 30
  • seconds; turn and cook 30 seconds longer. Remove with a slotted
  • spoon; drain well on paper towels.
  • Brush bagels with egg white; sprinkle with cinnamon-sugar. Place 2
  • in. apart on parchment paper-lined baking sheets. Bake at 425°
  • for 12-16 minutes or until golden brown. Remove to wire racks to
  • cool. Yield: 10 bagels.