Best 4 Cranberry Whole Wheat Bagels Recipes

WHOLE WHEAT BAGELS

Steps:

• Place water, honey, vital wheat gluten, salt, yeast, and whole wheat flour in the bread maker in that order. Select "Dough" setting. Let the bread maker work, about 2 hours.
• Remove finished dough from bread maker and punch it down on a lightly floured surface. Cut the dough into 8 equal-sized sections and pat into balls. Push a thumb through each ball to make a hole; shape the bagels as round as possible. Place on a plate and cover with a clean towel; let rest for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a clean towel. Sprinkle a separate baking sheet with cornmeal.
• Bring a large pot of water to a boil; add sugar. Add bagels to the water, 2 at a time. Boil for 1 minute, turning them over halfway through. Remove bagels from the water with a slotted spoon and drain on the towel-lined baking sheet.
• Transfer bagels to the prepared baking sheet. Brush bagels with egg white.
• Bake in the preheated oven until browned, 15 to 20 minutes. Transfer to a cooling rack.

CRANBERRY ORANGE BAGELS

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.

PETER REINHART'S WHOLE WHEAT BAGELS

Steps:

• In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
• Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
• Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times.
• Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2 inches and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
• Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425 degrees with a rack positioned in the middle.
• Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test.
• Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool.

CRANBERRY NUT BAGELS

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.