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