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Cranberry Orange Bagels

 Cranberry Orange Bagels
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
9 ServingsPrep: 30 min. + standing Bake: 20 min. + cooling


  • 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

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Cranberry Orange Bagels (continued)

Directions (continued)

  • 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.