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.

Recipe: $3.17 | Per Serving: $0.53 | Servings: 6

Sink your teeth into this orange bagel recipe. They're chewy, soft, and packed with tart cranberries and zesty citrus.

Whether you're using traditional yeast or transforming it with your sourdough discard, this recipe is a fabulous way to wake up your breakfast routine or elevate a cozy brunch. Best of all, they're easy to make at home with pantry staples and a little bit of time.

These 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 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.

For specific ingredients and measurements, please see the recipe card below.

🧾 Substitutions

Ginger: Swap ground ginger with 1 teaspoon ginger paste or 1½ teaspoon fresh grated ginger.

Flour: All-purpose flour can be used instead of bread flour. Bread flour gives better structure and chew.

🔪 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.

👩🏻‍🍳 Storage

Once cooled completely, store your cranberry orange bagels in an airtight container or resealable bag at room temperature for up to 3 days.

For longer storage, freeze the bagels in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. To enjoy later, thaw at room temperature or warm in the toaster or oven for that fresh-baked taste.

🥣 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.