Easy Cranberry Cinnamon Bagels

Confession. I procrastinate.

There. Now that that’s out there- I will say this. I have been planning on making these bagels since cranberries were in season, and I had a coupon for them. This was back in, say, November? Maybe October? Cranberries freeze really well. It was probably dangerous to know this. I bought a couple bags back then, and they have been decorating my freezer shelf. They’re so pretty and make my freezer look festive…. Something like that.

No, really, I had just heard that bagels are a pain to make. And that was all it took to make me procrastinate trying. Oh, I was on Pinterest multiple times pinning recipes, and trying to decide on one, and then I would read the directions and then procrastinate even longer.

But I finally did it.

And they were so not a pain. And I will probably make more very very soon. It will keep my dear husband and I from buying expensive Panera bagels.

I did use the breadmaker. This helped tremendously! I just dumped ingredients in, and walked away. Then when it was done, I formed the bagels, boiled them for a minute like you’re supposed to, and baked them. That was it. Easy. And really pretty fast.

The recipe I finally decided on came from here, and I adapted it to incorporate my freezer-decorations (cranberries) and make them less sandwich-bagels and more indulgence-bagels. Because those are the best kind.

Here is my adaptation:

1 cup warm water

1 1/2 teaspoons salt

2-3 tablespoons white sugar

1 teaspoon cinnamon

3 cups flour

2 1/4 teaspoons active dry yeast

1/2 to 3/4 cup cranberries, chopped small

3 quarts boiling water

3 tablespoons white sugar

1 tablespoon cornmeal

1 egg white

Dump water, salt, sugar, cinnamon, flour, yeast and cranberries into bread maker. Preferably in that order. Select Dough Setting, and let it process.

When cycle is complete, divide dough into 8 pieces. Roll each into a small ball and flatten it a little. Poke a hole in the center with your finger and twirl around on your finger just a little to widen the hole.

Cover bagels with a clean cloth and let rise 10-20 minutes.

Nicole’s Note: I did 20 minutes because I did not have enough yeast. I probably only had about half the yeast it calls for, and they turned out fine.

While those are rising, start a pot of water boiling. Use about 3 quarts. I didn’t measure and it was fine. When it’s boiling, add the sugar.
Dust a cookie sheet with cornmeal. Flour would probably work fine too.

Carefully transfer bagels to boiling water. Boil for 1 minute.

It will probably be a little cozy, but that’s fine. They’ll float, so turn them or dunk them somewhere during the minute.

Arrange boiled bagels on prepared cookie sheet, and glaze tops with the egg white.

 

Feel free to customize with your favorite toppings prior to baking. Some that would be really yummy on the cranberry cinnamon would be chopped pecans or sliced almonds. I left mine alone and they are delightful.

Bake at preheated 375 degrees for 20-25 minutes, until well browned.

TIP: Store in an airtight container. If they feel too hard to use, stick a slice of bread in the container with them. (Save your unwanted bread heels. They are great for rehydrating bagels, cookies, and the like.)

 

I just love morning light, don't you?

 

 

Condensed recipe

1 cup warm water

1 1/2 teaspoons salt

2-3 tablespoons white sugar

1 teaspoon cinnamon

3 cups flour

2 1/4 teaspoons active dry yeast

1/2 to 3/4 cup cranberries, chopped small

3 quarts boiling water

3 tablespoons white sugar

1 tablespoon cornmeal

1 egg white

1. Dump water, salt, sugar, cinnamon, flour, yeast and cranberries into bread maker.
2. When cycle is complete, divide dough into 8 pieces. Roll each into a small ball and flatten slightly. Poke a hole in the center with your finger and gently twirl around on your finger.

3. Cover bagels with a clean cloth and let rise 10-20 minutes.
4. Meanwhile, boil 3 Qts water. When boiling, add 3 T sugar.

5. Dust a cookie sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning after 30 sec or so.

6. Arrange boiled bagels on prepared cookie sheet, and glaze tops with the egg white. If toppings are desired, add now, prior to baking.

7. Bake at preheated 375 degrees for 20-25 minutes, until well browned. Store in airtight container

This is the bread machine that we use, and love!