Cranberry Orange Bagels

You are going to love these cranberry orange bagels, with just the right amount of tangy sweetness in every bite. Your breakfast will feel brighter and more festive.

Sink your teeth into this orange bagel recipe. They're chewy, soft, and packed with tart cranberries and zesty citrus. A great breakfast option you're sure to love as much as our Cranberry Orange Sourdough Bread.

Whether you're using traditional yeast or transforming it with your sourdough discard, like in our Sourdough Discard Bagels, this recipe is a fabulous way to wake up your breakfast routine or elevate a cozy brunch.

Best of all, these Cranberry Orange Bagels are easy to make at home with pantry staples and a little bit of time.

These Cranberry Orange Bagels are also a great opportunity to get creative. But if you're looking for more delicious bagel recipes, be sure to check out my Banana Nut Bagels and Cinnamon Raisin Bagels.

🛒 Ingredients

Dried Cranberries - These add a pop of tart sweetness and chewy texture that balances beautifully with the citrus notes from the zest.

Orange Zest - Packed with natural oils, orange zest gives the bagels a fresh, fragrant aroma and enhances the overall flavor profile.

Brown Sugar - Adds a touch of molasses-like richness and helps the Cranberry Orange Bagels achieve that gorgeous golden brown color when baked.

Bread Flour - With its higher protein content, bread flour creates the ideal chewy bagel texture and gives the dough strength for shaping and boiling.

Ground Ginger - A subtle warming spice that pairs wonderfully with both cranberries and orange, adding depth without overpowering.

See the recipe card below for full ingredients and instructions.

🥣 Recipe Add-Ins

Want to change things up? Try folding in ½ cup chopped walnuts and reducing the cranberries to ¼ cup for a nutty twist that still complements the orange flavor beautifully. You can also swap the cranberries for dried cherries, golden raisins, or even mini chocolate chips.

For a bakery-style variation, add white chocolate chips, about ½ cup pairs especially well with the orange zest and cranberries, creating a sweet and flavorful combo. Just be sure to keep total add-ins around ¾ cup to maintain the right dough texture.

🥄 Instructions for Cranberry Orange Bagels

Step 1: In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes to proof until it becomes foamy. (Image 1).

Step 2: Add in all the remaining ingredients except the dried cranberries-this includes the flour, spices, brown sugar, and orange zest. (Image 2).

Step 3: Mix everything together until a soft dough begins to form. (Image 3).

Step 4: Add the dried cranberries and mix until evenly incorporated. (Image 4).

Step 5: Knead the dough for about 5 minutes, either by hand or with a dough hook, until smooth and elastic.

Step 6: Place the dough in a lightly greased bowl, (Image 5) cover with greased plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.

Step 7: Once risen (Image 6), divide the dough into 6 equal pieces. (Image 7).(For accuracy, each piece usually weighs about 105-115 grams.)

Step 8: Roll each piece into a smooth ball, then gently poke a hole in the center and stretch it to shape your bagels. It's normal for a few cranberries to fall out, just press them back in or set them aside.

Step 9: Arrange the shaped bagels on a parchment-lined baking sheet. (Image 8).

Step 10: Cover lightly with greased plastic wrap and let them rest again until doubled in size, about another hour. (Image 9).

Step 11: While the bagels are rising, preheat your oven to 425°F (218°C).

Step 12: Bring a large pot of water to a boil. Gently drop the bagels into the water, 2-3 at a time. (Image 10). Some cranberries may fall into the water, this is totally fine!

Step 13: Boil each bagel for 30 seconds per side, then return them to the baking sheet.

Step 14: In a small bowl, whisk the egg thoroughly and brush it over the tops and sides of the bagels for that golden, glossy finish. (Image 11).

Step 15: Bake for 15 minutes at 425°F, or until the tops are golden brown. (Image 12).

Step 16: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your fresh, homemade bagels!

🥯 Sourdough Discard Version:

Adjustments:

• Sourdough Discard: Use 1 cup (about 240g) of unfed sourdough discard.
• Reduce Bread Flour: Subtract 1 cup (120g) from the original 3 cups → use 2 cups bread flour.
• Reduce Water: Subtract ½ cup (120g) from the original 1 cup → use ½ cup warm water.
• Yeast: If you want quicker results, reduce to 1 teaspoon yeast. For a slower, more developed flavor, omit yeast entirely and let rise longer (4-6 hours or overnight in the fridge).

Rising Time Tips:

• With yeast: Let dough rise 1-2 hours until puffy, then shape.
• Without yeast: Let dough rise 4-6 hours or until nearly doubled, or do a cold ferment overnight for better flavor and chew.

🥗 Side Dishes or Pairing Ideas

These Cranberry Orange Bagels are perfect for breakfast or brunch and pair beautifully with both sweet and savory toppings. Enjoy them warm with cream cheese, honey butter, or orange marmalade for a bright, citrusy start to your day.

❓ Cranberry Orange Bagels FAQs

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