Cranberry Orange Bagels Recipe
Cranberry Orange Bagels Recipe photo by Taste of Home

Cranberry Orange Bagels Recipe

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4.5 29 22
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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
TOTAL TIME: Prep: 30 min. + standing Bake: 20 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 20 min. + cooling
MAKES: 9 servings


  • 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

Nutritional Facts

1 each: 197 calories, trace fat (trace saturated fat), 0mg cholesterol, 272mg sodium, 45g carbohydrate (13g sugars, 2g fiber), 6g protein


  1. 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).
  2. 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.
  3. 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.
  4. 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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Reviewed Nov. 3, 2014

"This is my favorite bagel recipe. Wonderful right out of the oven. I discovered the cooled bagels stay softer when I add the "left-over" yolk to the bread machine ingredients; I do this with all my bagel recipes now."

Reviewed Aug. 29, 2012

"LOVE LOVE LOVE THESE!!!!! THEY are amazing and I just love the taste and texture of them!!!"

Reviewed Jan. 27, 2012

"Never thought bagels would be this easy to make. I liked the cloves in this. It goes well with the orange zest. I'm glad to see that others have divided the dough into 12 portions and will try that next time. I also think I'll try dried blueberries with some lemon zest."

Reviewed Jan. 24, 2012

"This is a great recipe for a flavorful bagel. I always use grated orange zest and dried cranberries from Trader Joe's.

For those new to bagel baking, I'd like to point out one area of concern. You should drain the boiled bagels on a cloth towel or a cooling rack. If you drain your bagels on paper towels, you'll have to peel paper off the dough before cooking. Not fun. I also recommend boiling them in a cast iron pan instead of a dutch oven. Just remember to re-season your cast iron afterwards. :)"

Reviewed Jan. 14, 2012

"Absolutely delicious! So easy to make. Best bagels I ever made. The only change I made was to substitute the cloves with 1/8 tsp. of allspice. My husband couldn't believe they are made with white flour since he rarely will eat any bread pruduct not made with whole wheat flour."

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