Prep 40 mins
Cook 20 mins
From Taste of Home's Healthy Cooking magazine, Oct/Nov 2010. Submitted to the magazine by Kristy Reeves, Leroy Kansas.
- 1 cup water, divided (70-80 degrees)
- 4 tablespoons water, divided (70-80 degrees)
- 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 (1/4 ounce) package active dry yeast
- 1 tablespoon sugar
- 1 egg white
- 1 tablespoon cornmeal
- In bread machine pan, place 1 cup plus 2 Tbsp 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 Tbsp of water or flour if needed.).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. whole. Stretch and shape dough to form an even ring. Cover and let rest for 10 inutes; flatten rings slightly.
- 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.
- Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. bake 400 degrees for 18-22 minutes or until golden brown. Remove to wire racks to cool.
I know I've said it before, but I do like a cranberry & orange combo in almost anything, & your bagels bare this out, even if I did use a nicely rounded measure of the berries as well as using 2 tablespoons of the orange zest! Absolutely delicious! Thanks for posting the recipe! [Made & reviewed in the current ADOPT A TAG event]