Ingredients Jump to Instructions ↓

  1. 1 cup plus 4 tablespoons water (70 to 80 ), divided

  2. 1/2 cup dried cranberries

  3. 1/3 cup packed brown sugar

  4. 4-1/2 teaspoons grated orange peel

  5. 1 teaspoon salt

  6. 1/4 teaspoon ground cloves

  7. 3 cups bread flour

  8. 1 package (1/4 ounce) active dry yeast

  9. 1 tablespoon sugar

  10. 1 egg white

  11. 1 tablespoon cornmeal

Instructions Jump to Ingredients ↑

  1. In bread machine pan, place 1 cup plus 2 tablespoons 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 tablespoons 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. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; 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 in. apart on prepared pan. Bake at 400° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 bagels.


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