Cranberry Orange Bagels
Brighten up your mornings with these homemade Cranberry Orange Bagels, a delightful blend of sweet, tangy, and chewy perfection. Infused with zesty orange and studded with dried cranberries, these bagels offer a fresh twist on a classic favorite. Crafted with a warm, honey-scented dough and gently boiled to achieve that irresistible chew, they’re then baked to a golden-brown finish for the ultimate bakery-style experience at home. Perfect as a breakfast centerpiece or a mid-afternoon treat, these bagels are easy to customize with your favorite schmear or topping. With simple ingredients and step-by-step instructions, you’ll love baking up this vibrant creation that’s bursting with flavor and texture.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.75 cup Dried cranberries
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 tablespoon Fresh orange zest
- 1.25 cups Warm water
- 2 tablespoons Honey
- 1 tablespoon Baking soda
- 8 cups Water (for boiling bagels)
- 1 large Egg white
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine warm water, granulated sugar, and instant yeast. Stir gently and let sit for 5 minutes until frothy.
Mix in salt, fresh orange zest, and honey. Gradually add the all-purpose flour, 1 cup at a time, until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until it is smooth and elastic.
Gently knead in the dried cranberries until evenly distributed throughout the dough.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour in a warm place until doubled in size.
Punch down the dough and divide it into 8 equal portions. Roll each portion into a smooth ball. Poke your thumb through the center of each ball to form a hole, and gently stretch the hole to about 2 inches wide.
Place formed bagels on a lightly floured surface, cover with a damp towel, and let rest for 10 minutes.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, bring 8 cups of water to a boil and add 1 tablespoon of baking soda. Reduce heat to a simmer.
Gently lower bagels, 2-3 at a time, into the simmering water. Boil for 1 minute on each side, then remove with a slotted spoon and place on the prepared baking sheet.
In a small bowl, whisk together the egg white and 1 tablespoon of water to create an egg wash. Brush the tops of the boiled bagels with the egg wash.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove from oven and let cool on a wire rack before serving. Enjoy your homemade Cranberry Orange Bagels!
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7420 mg | 323% | |
| Total Carbohydrate | 511.4 g | 186% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 131.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
