Cranberry Whole Wheat Bagels
The bagel recipes I saw in a magazine inspired me to try creating my own. I've been making them like crazy ever since! My whole wheat version dotted with cranberries is a favorite.—Tami Kuehl, Loup City, Nebraska
Total TimePrep: 30 min. + rising Bake: 15 min. + cooling
- 1-1/4 cups water (70° to 80°)
- 1/3 cup honey
- 2 tablespoons butter, softened
- 1-1/2 teaspoons salt
- 1 teaspoon dried orange peel
- 1/4 teaspoon ground mace
- 2 cups all-purpose flour
- 1-1/4 cups whole wheat flour
- 2-3/4 teaspoons active dry yeast
- 1/2 cup dried cranberries
- 1 large egg white
- 1 tablespoon water
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add cranberries.
- Preheat oven to 400°. When cycle is completed, turn dough onto a lightly floured surface. Divide and shape into 12 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 1-1/2-in. hole. Place on a floured surface. Cover with kitchen towels; let rest 10 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 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
- Place bagels 2 in. apart on parchment paper-lined baking sheets. Whisk egg white and water; brush over bagels. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts1 bagel: 184 calories, 2g fat (1g saturated fat), 5mg cholesterol, 315mg sodium, 38g carbohydrate (11g sugars, 3g fiber), 5g protein.
Originally published as Cranberry Wheat Bagels in Taste of Home Christmas Annual 2014
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