Cranberry Orange Bagels

5 from 1 vote

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.

Prep Time15

Cook Time25

Rising Times1 30

Total Time2 10

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: bagels

Calories: 288kcal

Author: Nicole Durham

Cost: Recipe $3.17 / Serving $0.53

Equipment

Ingredients

Bagel Dough

1 cup warm water, about 110°F ($0.00)
2 ¼ teaspoon active dry yeast ($0.62)
3 cups bread flour ($0.63)
2 tablespoons brown sugar ($0.11)
1 ½ teaspoons salt ($0.01)
½ teaspoon ground ginger, or 1 teaspoon ginger paste ($0.08)
¼ teaspoon ground cloves ($0.02)
1 tablespoon orange zest, about 1 orange ($0.77)
½ cup dried cranberries ($0.56)

Boiling

3 quarts water ($0.00)

Egg Wash

1 egg, lightly beaten ($0.36)

US Customary - Metric

Instructions

Proof yeast. In a large mixing bowl, combine the warm water and yeast. Let sit 5 minutes until foamy.
Mix dough. Add brown sugar, salt, ginger, cloves, orange zest, and bread flour. Mix until a soft dough forms.
Add cranberries. Gently mix in the dried cranberries until evenly distributed.
Knead. Knead for about 5 minutes by hand or with a dough hook until smooth and elastic.
First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Shape. Divide dough into 6 equal pieces, about 105 to 115 grams each. Roll into balls, poke a hole in the center, and gently stretch to form bagels. Press any loose cranberries back in.
Second rise. Arrange bagels on a parchment-lined baking sheet, cover lightly, and let rise until puffy, about 1 hour.
Boil. Preheat oven to 425°F. Bring water to a rolling boil. Boil bagels 2 to 3 at a time for 30 seconds per side, then return to the baking sheet.
Egg wash. Brush tops and sides of the bagels with beaten egg.
Bake. Bake for 15 minutes, or until golden brown. Cool 5 minutes on the pan, then transfer to a wire rack.

Notes

Proofing Tips. Bagels that sink during boiling usually need more rise time or hotter water.
Sourdough Option. Replace 1 cup water with 1 cup sourdough discard and reduce flour and water as needed for a soft dough.
Add-Ins. Reduce cranberries to ¼ cup and add ½ cup chopped walnuts or white chocolate chips.
Storage. Store at room temperature up to 2 days or freeze up to 3 months. Reheat by toasting or warming in the oven.

Nutrition