Cranberry Nut Bagels

Name: Cranberry Nut Bagels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 bagels.
Ingredients: 1 cup plus 2 tablespoons water (70° to 80°); 2 tablespoons sugar; 1 teaspoon salt; 1-1/4 teaspoons ground cinnamon; 1/4 cup quick-cooking oats; 3 cups bread flour; 2-1/2 teaspoons active dry yeast; 3/4 cup dried cranberries; 1/4 cup chopped pecans; TOPPING:; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon

"After 3 years of trial and error, I came up with a simple and delicious bagel recipe for the bread machine," says John Russel of Greentown, Indiana. "Now I enjoy trying variations, like this fruit and nut favorite."

Ingredients

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons sugar
1 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/4 cup quick-cooking oats
3 cups bread flour
2-1/2 teaspoons active dry yeast
3/4 cup dried cranberries
1/4 cup chopped pecans
TOPPING:
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Directions

In bread machine pan, place the first seven ingredients 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). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans.
When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 15 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 10 minutes.
Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool.

Nutrition Facts

1 each: 250 calories, 3g fat (0 saturated fat), 0 cholesterol, 297mg sodium, 52g carbohydrate (14g sugars, 3g fiber), 7g protein.

Originally published as Cranberry Nut Bagels in Taste of Home August/September 2001

Reviews

My Review

Click stars to rate

Average Rating:

audreyperry

Sep 9, 2011

Wonderful. Could easily not put the brown sugar and cinnamon on top, they had such a good flavor. Thanks John!
NevadaRose

Jul 25, 2011

These turned out really well. Was unsure about the long water bath, but it was fine. Only change I will make is to lessen the amount of cranberries - a lot of them fell off in the bread maker and water bath.
anvs

Jul 6, 2010

They were so good. I don't have a bread machine so I did it by hand. I first combined the water, yeast, and sugar and set aside for awhile. Then I just mixed in the salt, cinnamon, cooking oats, and flour and kneaded for a bit. I kneaded in the cranberries and pecans at the end.