Cranberry Orange Bagels Recipe
- 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 King Arthur Unbleached 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.
Reviews for Cranberry Orange Bagels(28)
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LOVE LOVE LOVE THESE!!!!! THEY are amazing and I just love the taste and texture of them!!!
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.
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. :)
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.
My first attempt at bagels and they were wonderful. I have another batch in the oven right now using fresh blueberries instead of the cranberries/orange. (The first batch I used cinnamon and raisins - they disappeared in NO time and my husband is not a big fan of bagel.) I plan to make several different batches for a family brunch next weekend.