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Cranberry Nut Bagels

 Cranberry Nut Bagels
"After 3 years of trial and error, I came up with a simple and delicious bagel recipe for the bread machine," says John Russel of Greentown, Indiana. "Now I enjoy trying variations, like this fruit and nut favorite."
8 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 cup quick-cooking oats
  • 3 cups bread flour
  • 2-1/2 teaspoons active dry yeast
  • 3/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon


  • In bread machine pan, place the first seven ingredients 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). Just before the final kneading (your machine may audibly
  • signal this), add the cranberries and pecans.
  • When cycle is completed, turn dough onto a lightly floured surface;
  • cover and let rest for 15 minutes. Divide into eight balls. Push
  • thumb through the center of each ball to form a 1-in. hole. Place on
  • a lightly floured surface. Cover and let rest for 10 minutes.
  • Fill a Dutch oven two-thirds full with water; bring to a boil. Drop

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Cranberry Nut Bagels (continued)

Directions (continued)

  • bagels, one at a time, into boiling water. Cook for 45 seconds; turn
  • and cook 45 seconds longer. Remove with a slotted spoon; drain well
  • on paper towels.
  • Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in.
  • apart on greased baking sheets. Bake at 375° for 20-25 minutes
  • or until golden brown. Remove from pan to wire rack to cool. Yield:
  • 8 bagels.
Nutritional Facts: 1 serving (1 each) equals 250 calories, 3 g fat (trace saturated fat), 0 cholesterol, 297 mg sodium, 52 g carbohydrate, 3 g fiber, 7 g protein.