Cranberry Bagels with Cinnamon

Kate Donahue | Food Babbles
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Cranberry bagels with cinnamon are best served toasted with a heavy schmear of your favorite spread. From cream cheese to cashew butter, they’ll all work here.

Cranberry Bagels with Cinnamon Photo

Breakfast is one of my favorite meals. Well wait, who am I kidding? I love every meal because I love food! But seriously, breakfast foods definitely have my heart. I love making savory selections like my tomato quiche, where herbed eggs drape fresh tomatoes and melted cheese, all in a buttery flaky crust.

Other times, my sweet tooth is what wakes me in the morning so I find myself craving cardamom lemon rolls. These are ah-mazing! Cardamom scented dough filled with a lemon-zested sugar, finished with a drizzle of glaze. But today I’m talking about something that’s a little more classic, a breakfast staple. I’m talking about bagels.

I’m so excited to share these cranberry bagels with cinnamon with you all today because I made bagels. At home! Can you tell it was my first time? Turns out that bagels aren’t very difficult to make at all. I must say though, having this new skill set in my arsenal is just a tad bit dangerous because my family really loves bagels.

Cranberry Bagels with Cinnamon Picture

I’m excited to try making new and creative flavors too. But for my first ever go at making homemade bagels, I fully intended to go with my personal classic flavor which is cinnamon raisin. As I gather ingredients to get moving on my latest endeavor I came to find that we had no raisins. Surely, they ended up in lunch boxes and as afternoon snacks without me even realizing they were all gone.

Know what we enjoy just as much as raisins at our house? Dried cranberries! Thankfully I had plenty of those on hand because I have to say, I love this cranberry bagel with cinnamon recipe so much more than cinnamon raisin. After having these, cinnamon raisin bagels just seem plain ol’ boring. Second best.

Enjoy them as they are, or toast them up until they’re crisp and golden outside while still chewy inside bursting with sweet cranberries and fragrant cinnamon. A hearty smear of cream cheese is the perfect finishing touch. They’re perfect for an easy breakfast or an afternoon snack. These bagels will go fast! 

Cranberry Bagels with Cinnamon Recipe

      8 Servings

Ingredients

  • 1 cup Water, very warm but not too hot (about 115°F)
  • 2 tablespoons Granulated Sugar
  • 2 1/4 teaspoons Instant Yeast, (Red Star Platinum Yeast preferred)
  • 2 1/2 cups Bread Flour, plus more for flouring work surface
  • 1/16 teaspoon Salt
  • 2 tablespoons Vietnamese cinnamon
  • 1 cup Dried Cranberries
  • 3 tablespoons Yellow Cornmeal

Directions

  1. In the bowl of a stand mixer fitted with a dough hook, add warm water and sugar. Sprinkle yeast over top and set aside for 5 minutes until the yeast mixture looks foamy.
  2. Add flour and salt. With mixer on medium speed, knead for 5-7 minutes until dough comes together and is smooth, not sticky. Dough will be thick and dense. If dough is still sticky, add more flour 1 tablespoon at a time, being sure not to add too much.
  3. Once dough is smooth and comes together in a round, sprinkle cinnamon and cranberries over dough. Continue needing for 3-5 minutes until evenly incorporated.
  4. Coat a large bowl with a bit of vegetable oil. Form dough into a smooth round and place in prepared bowl. Cover with plastic wrap and set to rise at warm room temperature until doubled in size, about 2 hours.
  5. After dough has risen, punch the dough down and turn out onto a lightly floured work surface. Divide dough into 8 equal portions. Roll each portion into a ball and make a hole in the middle of each ball using your finger. Gently stretch and shape the dough to form your bagels, pressing in any cranberries that may fall out while shaping the bagels.
  6. Line two baking sheets with parchment paper and place bagels on prepared sheets. Cover with plastic wrap and allow dough to rise at warm room temperature for 30 minutes.
  7. Preheat oven to 400°F and place a large pot of water onto boil. Sprinkle two baking sheets with cornmeal. Set aside.
  8. After 30 minutes, submerge each bagel into the boiling water and boil for 1 minute on each side. Place boiled dough on prepared cornmeal sprinkled baking trays.
  9. Bake in preheated oven for about 20-22 minutes, or until golden, domed, puffed, and done. Remove from oven and cool on wire racks.

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Source: Adapted from Averie Cooks.
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Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.