Cranberry Orange Bagels
TOTAL TIME: Prep: 30 min. + standing Bake: 20 min. + cooling
YIELD: 9 bagels.
Dried cranberries and orange zest 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
Ingredients
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1 cup plus 4 tablespoons water (70° to 80°), divided
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1/2 cup dried cranberries
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1/3 cup packed brown sugar
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4-1/2 teaspoons grated orange zest
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1 teaspoon salt
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1/4 teaspoon ground cloves
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3 cups bread flour
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1 package (1/4 ounce) active dry yeast
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1 tablespoon sugar
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1 large egg white
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1 tablespoon cornmeal
Directions
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1.
In bread machine pan, place 1 cup plus 2 tablespoons water, cranberries, brown sugar, orange zest, 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).
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2.
When cycle is completed, turn dough onto a lightly floured surface. Shape into 9 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.
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3.
Fill a Dutch oven two-thirds full with water; add sugar and bring to a boil. Drop bagels, 2 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.
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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.
Nutrition Facts
1 bagel: 197 calories, 0 fat (0 saturated fat), 0 cholesterol, 272mg sodium, 45g carbohydrate (13g sugars, 2g fiber), 6g protein.
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