Whole Wheat Cranberry Bagels
Tender yet chewy and packed with fall flavor, these whole wheat cranberry bagels make a delicious homemade breakfast!
Servings: 8 bagels
Calories: 246kcal
Equipment
- Large pot
Ingredients
- 3 tablespoons brown sugar divided
- 2 ¼ teaspoons instant yeast (1 packet)
- 3 ¾ cups freshly milled hard white flour (490g)
- 1 ½ teaspoons salt
- 1 ¼ cups lukewarm water
- ½ cup dried cranberries I use sweetened cranberries
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
Boiling and Egg Wash
- 1 teaspoon baking soda
- 1 large egg white beaten
Instructions
- In the bowl of a stand mixer fitted with a hook attachment, combine 1 tablespoon brown sugar, yeast, flour, salt, and water.
- Knead for 8-10 minutes on medium-low setting until smooth.
- Add cranberries, cinnamon, and orange zest, and knead for 1 more minute to combine.
- Cover the bowl with plastic wrap and set aside for 1.5 - 2 hours, until the dough has doubled in size.
- Once risen, preheat oven to 450°F and line a standard baking sheet with parchment paper.
- Transfer dough to a lightly floured surface and divide into 8 equal sections.
- Using your hands, roll each section into a smooth ball.
- Shape each ball into a ring, with a hole in the middle, using your thumb. Slowly work the hole with your fingers until it is pretty wide; it will get much smaller while cooking. Smooth out the top.
- Meanwhile, fill a large pot about halfway with water and bring to a boil. Add your baking soda and the remaining brown sugar to the pot and stir until dissolved.
- Add a few bagels to the pot at a time.
- Cook on the first side for 1 minute, then flip and cook for 30 more seconds. Transfer to the baking sheet and repeat with the remaining bagels.
- Brush bagels with egg white. Bake for 20-25 minutes, until deeply golden brown.
- Serve warm and enjoy!
Notes
- The temperature of your house will affect rise time, so be flexible. Check the dough periodically and continue to the next step when it has doubled in size rather than when the timer goes off.
- This is a stiff dough by design; don't add a lot of extra water to make it more pliable.
- Don't overcrowd your bagels when boiling them. Work in batches, so they have plenty of room in the pot.
- Weighing is the most accurate way to measure flour. If you do go that route, be sure to weigh it after it's been milled; don't just weigh the wheat berries.
- If you are new to fresh milled flour, a little preparation will go a long way towards a successful first bake. Read up on my tips for baking with whole grains and how to mill your own flour before you get started.