Cinnamon Cranberry Bagels
I love to use this recipe as a starting point to play with new flavor combinations. The cinnamon-cranberry is excellent, but I've also made blueberry, cheese and onion, and cinnamon raisin. &mdash:Kimberly Clawson, Yerington, Nevada
Total TimePrep: 30 min. + chilling Bake: 15 min. + cooling
- 2 teaspoons active dry yeast
- 1-1/4 cups warm water (110° to 115°)
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 3-1/4 to 3-1/2 cups bread flour
- 1 cup dried cranberries
- 1 egg white
- 1-1/2 teaspoons cinnamon-sugar
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the sugar, cinnamon, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough; stir in cranberries.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down; let rest 10 minutes. Shape into 10 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a parchment paper-lined baking sheet. Cover and let rest for 30 minutes, then refrigerate overnight.
- Let stand at room temperature for 30 minutes; flatten bagels slightly. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels.
- Brush bagels with egg white; sprinkle with cinnamon-sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 425° for 12-16 minutes or until golden brown. Remove to wire racks to cool.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.