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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Dried cranberries and grated orange peel add bright flavor to these scrumptious morning treats. Switch up the taste, if youâd like, by using raisins and cinnamon. âKristy Reeves, LeRoy, Kansas Ingredients:
1 cup plus 4 tablespoons water (70° to 80°), divided |
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 king arthur unbleached bread flour |
1 package (1/4 ounce) active dry yeast |
1 tablespoon sugar |
1 egg white |
1 tablespoon cornmeal |
Directions:
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).
2. 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.
3. 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.
4. 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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