CRANBERRY ORANGE BAGELS
Dried cranberries and orange zest add bright flavor to these scrumptious morning treats. Switch up the taste, if you'd like, by using raisins and cinnamon. -Kristy Reeves, LeRoy, Kansas
Provided by Taste of Home
Time 50m
Yield 9 bagels.
Number Of Ingredients 11
Steps:
- In bread machine pan, place 1 cup plus 2 tablespoons water, cranberries, brown sugar, orange zest, 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.
Nutrition Facts : Calories 197 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY NUT BAGELS
"After 3 years of trial and error, I came up with a simple and delicious bagel recipe for the bread machine," says John Russel of Greentown, Indiana. "Now I enjoy trying variations, like this fruit and nut favorite."
Provided by Taste of Home
Time 50m
Yield 8 bagels.
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first seven ingredients 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). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans., When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 15 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 10 minutes. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 250 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 52g carbohydrate (14g sugars, Fiber 3g fiber), Protein 7g protein.
CINNAMON BAGELS WITH CRUNCHY TOPPING
Once you get the hang of it, you won't believe how simple it is to make these bakery-quality bagels right in your kitchen. -Kristen Streepey, Geneva, Illinois
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into 12 balls. Push thumb through each center to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes., Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° until golden brown, 15-20 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY WHOLE WHEAT BAGELS
The bagel recipes I saw in a magazine inspired me to try creating my own. I've been making them like crazy ever since! My whole wheat version dotted with cranberries is a favorite. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add cranberries., Preheat oven to 400°. When cycle is completed, turn dough onto a lightly floured surface. Divide and shape into 12 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 1-1/2-in. hole. Place on a floured surface. Cover with kitchen towels; let rest 10 minutes. Flatten bagels slightly., Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., Place bagels 2 in. apart on parchment-lined baking sheets. Whisk egg white and water; brush over bagels. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
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- Day one: To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop. (Mine was doubled in 1 1/2 hours)
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