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Cranberry Orange Bagels Recipe

Cranberry Orange Bagels Recipe

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
TOTAL TIME: Prep: 30 min. + standing Bake: 20 min. + cooling YIELD:9 servings


  • 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


  • 1. 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).
  • 2. 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.
  • 3. 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.
  • 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. Yield: 9 bagels.

Nutritional Facts

1 each: 197 calories, 0 fat (0 saturated fat), 0 cholesterol, 272mg sodium, 45g carbohydrate (13g sugars, 2g fiber), 6g protein.

Reviews for Cranberry Orange Bagels

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Psychojoe User ID: 1708527 108649
Reviewed Nov. 3, 2014

"This is my favorite bagel recipe. Wonderful right out of the oven. I discovered the cooled bagels stay softer when I add the "left-over" yolk to the bread machine ingredients; I do this with all my bagel recipes now."

mariedingle User ID: 4350942 169681
Reviewed Aug. 29, 2012

"LOVE LOVE LOVE THESE!!!!! THEY are amazing and I just love the taste and texture of them!!!"

MY REVIEW User ID: 4004748 133728
Reviewed Jan. 27, 2012

"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."

profbandit User ID: 6274933 99882
Reviewed Jan. 24, 2012

"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. :)"

Ms Connie User ID: 5734525 81455
Reviewed Jan. 14, 2012

"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."

mjaymes User ID: 28753 155273
Reviewed Jan. 7, 2012

"<p>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.</p>"

rkaiser53 User ID: 5903906 169188
Reviewed Jan. 5, 2012

"This was my first bagel recipe and i am quite pleased with the results. i have made it several times using the orange zest or substituting a little water with orange juice. Both worked well. I don't have a bread machine so i mixed and Kneaded the dough then let rise for an hour. I have also tried the maple nut spread which is good but prefer these bagels toasted with butter, you can really taste the cranberry and orange and just use the maple nut spread on plain bagels."

chuonder User ID: 994420 77684
Reviewed Jan. 2, 2012

"I'm hoping that there is a "learning curve" to make them look like the picture but the flavor is great! I did not add the additional water and even added two tablespoons of extra flour and my dough was still VERY STICKY. I will for sure try to perfect this recipe!"

da_30303 User ID: 3731430 99880
Reviewed Dec. 31, 2011

"These are the first bagels I have ever made. They were AWESOME! I used orange juice instead of water. I will make these again."

MY REVIEW User ID: 5947940 155272
Reviewed Dec. 30, 2011

"These are soooo yummy! Mine don't quite look like the picture, but they are sure good. My bread machine wouldn't work, so I just mixed with the mixer and they came out fine. I too used about 2 tbsp. of orange juice concentrate. I plan to make these often. I used orange peel from a fresh orange."

marlenerogers User ID: 5718655 209259
Reviewed Dec. 30, 2011

"I don't know what this is but it is not a recipe for bagels! Leavening??????"

redhotretriever User ID: 6172123 155271
Reviewed Dec. 29, 2011

"Just a note: For those of you who use yeast in bulk, King Arthur flour website sells a "yeast spoon" that measures out exactly 2 1/4 tsp. of yeast, which is equivalent to 1 packet of dry yeast. It's cheap w/no shipping fee. Have one, love it, get it. Making the bagels tomorrow...."

LegalSec User ID: 548619 209258
Reviewed Dec. 28, 2011 Edited Jan. 18, 2017

"For the reviewer who did not know the measurement of bulk yeast to one package of yeast: 2-1/4 teaspoons equal a 1/4 ounce package of yeast.

Made these bagels over the weekend (1/14/17) they were very good. The orange zest did not shine though. I am going to use dried blueberries, some lemon juice and zest and see how that works. A very good bagel base. I of course had to eat one soon after cooling a bit and it was chewy on the inside and crispy on the outside. Yummmm!"

southernbellenct User ID: 6277972 169187
Reviewed Dec. 28, 2011

"1 package of yeast is equal to 2 1/4 tsp of bulk yeast for those of you who asked."

Louise.Hooper User ID: 1042332 169185
Reviewed Dec. 28, 2011

"These are great! I followed the recipe exactly and was very happy with the result. Oh but I also added steam to the oven. (ice in a hot pan on the bottom) and that produced great chewy/ crisp crust. Love it."

jollynngran User ID: 4685680 169184
Reviewed Dec. 28, 2011

"Don't have a bread machine. Do you let the dough raise at any time? If so, at what time."

IslandWife User ID: 6007790 172462
Reviewed Dec. 28, 2011

"Very easy - next time I will try cutting the cloves down and add some cinnamon. They were delicious!"

kay52178 User ID: 1593546 157012
Reviewed Nov. 7, 2011

"Verry Good. I made them into 9 bagels and one mini loaf of bread (I didn't boil the bread). I substituted 1/4 cup oj for some water and eliminated the orange peel. I will make again."

jeanschwalm User ID: 1668610 133727
Reviewed Nov. 2, 2011

"I just took these bagels out of the oven and they are delicious! I did not alter the recipe at all, as I wanted to taste them before changing anything. They are sweet, but not too sweet. They are chewy as a good bagel should be. It would be delicious with cream cheese! I used 2 teaspoons of yeast as I buy mine in bulk. I'm tempted to put walnuts or pecans in them. They are easy to make as you prepare the dough in your bread machine. I definitely will make these again."

Missy1956 User ID: 5834354 154119
Reviewed May. 18, 2011

"This looks like a wonderful bread machine recipe for Bagels. I can't wait to make it. Can anyone tell me how much dry yeast to put in as I use dry yeast in bulk and not in the packaged 1/4 oz it calls for in this recipe?

How many teaspoons of dry yeast are in the 1/4 Oz package?

audreyperry User ID: 2791976 157010
Reviewed Apr. 13, 2011

"This was my first time making bagels and I think these turned out great. They are a little chewier than store purchased bagels, but the flavor compared to store purchased is much, much better. easy to do, I baked for 20 minutes and would probably go the full 22 next time. Also, I may add a tablespoon of flour after the 5 minute mark on the dough setting on my bread maker. Otherwise, I followed the recipe exactly and as I was happy with the outcome."

JanetWe User ID: 2600274 81454
Reviewed Feb. 19, 2011

"Better than any store bagels and healthier. I also used 1/4 cup of OJ instead of peel. Will definately make again."

cjradtke User ID: 946112 167964
Reviewed Jan. 26, 2011

"So easy and delicous. I didn't change anything in the recipe. Perfect as is. Even my hubby, who doesn't like bagels, thought they were good and is asking me to make them again."

mnelson414 User ID: 1976015 97784
Reviewed Jan. 25, 2011

"I substituted in 1/4 c. orange juice in for 1/4 c. of the water and used 4 1/2 tsp. of dried orange peel that you can find in the spice aisle since I didn't have an orange and they turned out delicious! I will definitely be making these again. I used a bread machine and didn't add any extra water or flour to the dough. I thought the amount of ground cloves was just right. Yummy!"

nurselou User ID: 3007806 97783
Reviewed Jan. 20, 2011

"I absolutely love this recipe!! I don't have a bread machine, so I used my big mixer instead and it worked out just fine. I heated my water to 130 degrees and mixed the yeast with it, than put all of the other ingredients and mixed well. I actually was able to get 10 bagels out of the recipe. These are easy to make and wonderful - my family all love them!"

lgagne2 User ID: 3947399 154117
Reviewed Dec. 10, 2010

"This bagel recipe is a real winner - I've made it several times now and every time they come out perfect. I have tweaked it a bit - didn't add extra water to dough and they still came out perfect. Everyone loves them and asks for them all the time."

tkuehl User ID: 931784 77680
Reviewed Nov. 9, 2010

"I loved this recipe and will definately make it again. I did find that the 1/4 tsp. ground cloves were a bit strong and left an aftertaste, so next time will substitute between 1/4 - 1/2 tsp. all spice instead. I am so happy to finally have a recipe that I can use my "home dried" orange peel in - an awesome fall flavor profile with the dried cranberries, orange peel and spices. They are nice and soft and have the typical bagel chewiness - yum! I did divide the dough into 12 equal pieces and they were just the right size to bake on a jelly roll sized pan."

tkuehl User ID: 931784 77679
Reviewed Nov. 9, 2010

"I loved this recipe and will definately make it again. I did find that the 1/4 tsp. ground cloves were a bit strong and left an aftertaste, so next time will substitute between 1/4 - 1/2 tsp. all spice instead. I am so happy to finally have a recipe that I can use my "home dried" orange peel in - an awesome fall flavor profile with the dried cranberries, orange peel and spices. They are nice and soft and have the typical bagel chewiness - yum! I did divide the dough into 12 equal pieces and they were just the right size to bake on a jelly roll sized pan."

lgagne2 User ID: 3947399 108638
Reviewed Oct. 27, 2010

"I took these to a function and EVERYONE raved about them and asked for the recipe. Just made one slight modification - used 1/4 cup orange juice instead of orange zest (as I didn't have an orange). They turned out amazing. Thank you for this recipe."

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