Copycat Panera Bread Cranberry Walnut Bagels |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From I love these with cream cheese-yummy. Ingredients:
1 cup warm water |
1 teaspoon yeast |
3 tablespoons frozen cranberry juice concentrate, thawed |
1 tablespoon vegetable oil |
2 1/2 cups bread flour (plus another 1/4 cup for kneading) |
1/2 cup dried cranberries, minced |
1/3 cup walnuts, finely chopped |
1 teaspoon salt |
4 quarts water |
1/4 cup sugar |
Directions:
1. Dissolve yeast in warm water in a large bowl. make sure the water in warm, not hot, or you might kill the yeast. add cranberry juice and oil.
2. In a another large bowl, combine flour with cranberries, walnuts and salt.
3. Mix flour into the yeast solution with a large spoon, and then use your hands to bring the dough together. continue kneading, adding an additional 1/4 cup of flour, a little bit at a time when the dough gets tacky. knead for 10 minutes, then form the dough into a ball and store it in a covered bowl for 30 minutes.
4. After the dough has rested divide it into 6 even portions. Form the bagels by rolling a portion of dough into ball. poke your thumbs through the middle of the dough ball, then stretch the dough out and spin it around your thumbs to create a doughnut shape. the hole should be no more then an inch across.
5. Place the formed dough into a baking sheet rubbed with a little oil. cover dough with a dish towel and set it in a warm spot for 30 minutes.
6. When the bagels have rested for the second time, preheat oven to 400°F.
7. Combine 4 quarts of water and 1/4 cup sugar over high heat in a large sauce pot or dutch oven. when the water is boiling, drop the bagels into the water, 2 or 3 at a time, for 2 minutes. use a slotted spoon or spider to flip the bagels after 1 minute. when you remove each bagel, let the excess water drip off, then place each on a baking sheet lined with parchment paper or release foil. bake bagels for 28 to 30 minutes or until brown.
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