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.
PETER REINHART'S WHOLE WHEAT BAGELS
When I order a whole wheat bagel in a coffee shop what I get is a white bagel with a little bit of whole wheat flour thrown in. These bagels are different; they are truly whole grain. I've been enthralled lately with Peter Reinhart's new cookbook, Bread Revolution. Reinhart, a baking teacher and cookbook author whom I have long admired, has discovered the magic of sprouted whole grain flours, which he uses in the recipes in this book (you can get sprouted whole wheat flour in whole foods stores and from several online sources). He also illuminates many of the mysteries of baking with whole grain flours in general. The recipes that I have tried work with regular whole wheat flour as well; I have Community Grains whole wheat flour on hand but did not have sprouted whole wheat flour when I was developing this week's Recipes for Health, so that is what I used. One of the important things I learned - relearned really - from Peter is that when you make dough with whole wheat flour, which absorbs liquid more readily than white flour, it is important to give the dough a little time to absorb the water so that it will be workable. So there is a rest after you add the liquid to the flour; you'll think the dough is going to be way too wet, then it miraculously firms up, in very little time. Reinhart has two methods for bagels in his cookbook; one requires an overnight rest in the refrigerator after shaping (that is the method I have used in the past), the other, made with sprouted wheat flour, can be boiled and baked after rising and shaping. If you use sprouted whole wheat flour Reinhart says the overnight rise isn't required because the sprouted wheat allows the bagels to develop optimum flavor in a shorter time. I couldn't discern much of a difference between the flavor of my overnight regular whole wheat bagels and those I made with the shorter rise; and the ones I made with the shorter rise were prettier. Barley malt is the traditional sweetener used in bagel dough and in the water bath, but either honey or agave syrup can be substituted.
Provided by Martha Rose Shulman
Categories breakfast, brunch, lunch, snack, breads
Time 4h30m
Yield 8 bagels
Number Of Ingredients 8
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
"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.
ORANGE CRANBERRY BAGELS BREAD MACHINE
I have modified some other bagel recipes to come up with this one. I often substitute 1 1/2 cups freshly ground whole wheat flour for 1 1/2 cups of the bread flour. Good either way.
Provided by Momsthecook
Categories Breads
Time 20m
Yield 8-16 bagels, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place orange juice, salt, sugar, flour, cardamon, and yeast in the bread machine in the order recommended by the manufacturer. Select dough setting or dough/raisin setting.
- Add the dried cranberries after the first mixing or at the "beep" of the dough/raisin setting.
- When cycle is complete, let dough rest on a lightly floured surface.
- Cut dough into 8 equal pieces for large bagels or 16 for mini bagels.
- Roll each piece into a small ball. Flatten balls.
- Poke a hole in the middle of each with your thumb. Enlarge the hole and even out the dough around the hole.
- Cover bagels with a clean cloth and let rest for 10 minutes.
- While dough is resting, Bring 3 quarts of water to boil in a large pot. Stir in 3 Tablespoons of sugar.
- Sprinkle an ungreased baking sheet with cornmeal.
- Carefully transfer bagels to boiling water a few at a time. Boil for one minute, turning half way through. Drain on a clean towel covered cooling rack.
- Arrange boiled bagels on prepared baking sheet.
- Bake in preheated 375 degree oven for 20-25 minutes until browned.
Nutrition Facts : Calories 250.7, Fat 0.8, SaturatedFat 0.1, Sodium 449.3, Carbohydrate 55.5, Fiber 2.3, Sugar 16.1, Protein 5.7
REAL HOMEMADE BAGELS
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g
More about "cranberry whole wheat bagels recipes"
CRANBERRY WALNUT BAGELS | GIRL VERSUS DOUGH
From girlversusdough.com
5/5 (1)Total Time 1 hr 45 minsEstimated Reading Time 5 mins
- In a small bowl, combine yeast and sugar. Add 1/2 cup warm water. Let sit 5 to 10 minutes until foamy.
- Meanwhile, in a large bowl or bowl of a stand mixer, stir flours and salt to combine. Pour in yeast mixture and another 1/2 cup warm water. Stir, adding just enough of remaining 1/4 cup water until a dough forms. Stir in dried cranberries and walnuts.
- Transfer dough to a lightly floured surface. Knead in any extra dried cranberries and walnuts that didn’t get stirred into dough. Knead dough by hand 10 to 15 minutes until smooth, soft and elastic (the windowpane test, which I mention here, works really well to know if it’s fully kneaded).
- Shape dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover with plastic wrap or a tea towel and let rise in a warm place 1 hour until doubled.
WHOLE WHEAT BAGELS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (26)Calories 190 per servingTotal Time 14 hrs 30 mins
- Add 1 cup of bread flour and let the mixture sit for 10 minutes, allowing the yeast a chance to work., Add all of the white whole wheat flour, mixing well.
- Add the salt, then the rest of the bread flour, mixing in a cup at a time, until the dough pulls away from the sides of the bowl., Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until it's smooth and satiny.
THE ULTIMATE GUIDE TO PROOFING BREAD DOUGH | TASTE OF …
From tasteofhome.com
SESAME BAGELS RECIPE | THE LEAF NUTRISYSTEM BLOG
From leaf.nutrisystem.com
HOMEMADE WHOLE WHEAT BAGEL RECIPE! - THE …
From theconscientiouseater.com
THE BEST-EVER HOMEMADE WHOLE WHEAT BAGELS RECIPE
From littlechefbigappetite.com
HOMEMADE BAGELS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WHOLE WHEAT CRANBERRY GOLDEN RAISIN BAGELS - COOKIE MADNESS
WHOLE WHEAT BAGELS - THE BUSY BAKER
From thebusybaker.ca
Category Bread, Breakfast, BrunchCalories 237 per servingTotal Time 1 hr 58 mins
WHOLE WHEAT EVERYTHING BAGELS - TASTES OF LIZZY T
From tastesoflizzyt.com
CRANBERRY WHOLE WHEAT BAGELS RECIPES - EASY RECIPES
From recipegoulash.cc
23 BAGEL SANDWICH RECIPES WE LOVE - INSANELY GOOD
From insanelygoodrecipes.com
CRANBERRY WHOLE WHEAT BAGELS RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
WHOLE WHEAT CRANBERRY-ORANGE LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
WHOLE WHEAT CRANBERRY BAGELS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BAGELS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CRANBERRY WHOLE WHEAT BAGELS | RECIPE | BAGEL RECIPE, WHOLE …
From pinterest.com
You'll also love