Here’s a little twist on the traditional cinnamon raisin bagel: cranberry cinnamon bagels!

While it’s true that I love cinnamon raisin bagels, this cranberry version is a delightful variation. It’s a holiday spin to a classic recipe! One of these slightly sweet, cinnamon scented and sugar dusted bagels is a beautiful way to start any day!

About this recipe

These sweet, simple-to-make bagels are barley-free, cinnamon-full, and delicious spread with butter, cream cheese, or a combo of cream cheese and apple butter. Before they are baked, they are rolled in cinnamon and poached in honey water, which gives them a chewy, brown honey/cinnamon-kissed crust. Also, I sometimes dip the tops of the bagels in sugar before I bake them, which gives them a frosty, crispy sweet exterior as well. (Personally, I am a huge fan of the taste and appearance of that.)

How to make bagels step by step

If you’ve never made bagels before, don’t be intimidated by the process! The recipe is pretty simple to follow (and relatively quick to make).

You can check out my posts for Montreal Style Bagels or Everything Bagels, for a step by step visual on the process of making bagels from scratch.

Cranberry cinnamon bagels: The process

Bagels are made with either a yeast or sourdough based dough. The dough typically contains either honey or syrup to make the dough slightly sweet and chewy.
Once the dough has finished its first rise, the bagels can be shaped. I like to roll mine into a long rope, pinching the ends together firmly. (You can also make a hole in the centre of a round piece of dough, if you prefer.) This particular dough is a bit more sticky than some, so I like to use a bit of extra flour or cinnamon to help keep them from sticking to my hands while I work.
From there, the bagels will need to proof a second time. I always keep this part very short, since the bagels will be boiled before they are baked, and in my experience, the bagels will rise to double their original size during that process.
Once those things are done, you will need to gently poach your bagels in boiling water or “poaching syrup,” to give them their signature texture, soft crust, and glossy sheen.
Right before they go into the oven, I like to dip these bagels in sugar (although this step is not necessary).
Finally, the bagels need to be baked. I bake mine in a regular oven for about 20-30 minutes on high heat.

Making sure your cinnamon bagels turn out right

When making bagels, there are a few things to keep in mind for optimal results. Here are a few tips on how you can make sure that your cinnamon bagels turn out right!

Try not to multi task during the second proof or boiling process (especially the first time you make them!)
Here’s why I say this: the turnaround time between boiling bagels is quite small, and trying to do anything else in between can get pretty stressful, quickly!
Weigh the flour (or make sure you don’t overdo it!)
Did you know that 1 cup of flour can range anywhere from 100g-170g? That said, depending on how you scoop your flour, your bagels could end up being either super soft, or super sticky.
If you are baking with cups instead of a scale, make sure to loosen up the flour with a spoon or measuring cup before you scoop it out. My recipes assume that 1 cup of flour = 140g.
Firmly pinch the ends together
The first number of times I made bagels, the ends came apart in the water. To avoid this mistake, just make sure to firmly pinch the ends together.
Decide if you want the sugar coating
For this recipe, the crunchy sugar coating on the outside adds a delicious texture and flavour that I really enjoy. However, if you’re not planning to eat all of the bagels while they are fresh, you will find that the sugar sort of “melts” away in a plastic bag or storage container, leaving the crust a little sticky.

How to serve these bagels

I love to serve these bagels the classic way, toasted with butter or cream cheese, but they are also so delicious for sandwiches.

One unique way I have seen sweet bagels used (such as raisin bagels) is to slice them into thin pieces and then toast them in the oven at a low temperature to dry them out like croutons. These dried melba-toast-like pieces of bagel are then served with tea or coffee, which I find to be a really delightful, creative way to use up old bagels without having them go to waste.

You can also use old bagels to make bread pudding (French toast casserole).

Storing bagels for freshness:

I like to keep my bagels in sealed plastic bags for storage in the freezer. I usually like to make about 2 dozen bagels at a time, and whatever I am not using immediately goes into the freezer for later!

Bagels will last in the freezer for several months.

To make this recipe, you will need:

Cranberry Cinnamon Bagels

This is one of my favourite bagel recipes to serve toasted with cream cheese. Also, unlike many bagel recipes, these can be ready in just 2 hours!

Course Breakfast, Snack

Servings 12 bagels

Author Naomi

Ingredients

1-1/2 cups lukewarm water
1/2 Tbsp sugar
1 Tbsp dry active yeast
2 Tbsp oil olive oil or vegetable oil
1/4 cup liquid honey
1-1/2 tsp molasses fancy/table molasses or blackstrap - table molasses is my preference
3/4 tsp salt
2 tsp ground cinnamon
1 egg beaten
1/2 cup dried cranberries
5 cups all-purpose or bread flour + extra, if the dough is too soft
Extra cinnamon (optional)
Extra sugar (optional)

Poaching Syrup:

1/2 cup liquid honey
16 cups water 16 cups = 1 gallon

Instructions

In a large mixing bowl, combine the lukewarm water with sugar and yeast, and stir to dissolve (there may be small clumps that don't blend in very well - this is okay). Allow this mixture to rest about 10 minutes, or until slightly risen and bubbly.
Add the oil, honey, molasses, salt, cinnamon, beaten egg, and cranberries; stir to combine. Stir in the flour, and knead on a lightly floured work surface until smooth and elastic, about 3-5 minutes, adding a bit more flour if the dough is very sticky. Place the dough back into the bowl, cover with plastic, and allow to rise 1 hour or until doubled.
Note: To test if the dough is risen enough, stick your finger into the dough - if an indentation remains without shrinking back where your finger was, it is ready to use.
While the dough is rising, combine the water and honey for the poaching syrup in a large pot and bring to a boil. Reduce heat to a simmer, just to keep it hot, until ready to use.
When the dough has risen enough, punch it down to remove any air bubbles. Turn it out onto a clean work surface. Divide the dough into 12 evenly divided portions (each should weigh about 100 grams).
Roll each portion of dough into a long rope, about 12 inches long, dipping it into ground cinnamon before rolling if the dough is too sticky (you can use flour as well if that's easier). Bring the ends together with about a 1-inch overlap, pinching the ends together firmly to seal. Roll over the pinched portion of dough a couple of times, with your hand in the hole of the bagel, to make the seam a little smoother and more uniform. Set the finished bagel onto a parchment lined baking sheet, and repeat with the other bagels until all 12 have been shaped. The holes in the centre of the just-shaped bagels should be large enough to fit a golf ball inside snugly.
Note: I usually roll my bagels with 3 fingers in the hole instead of my whole hand, just to make the holes a little smaller.
Bring the poaching syrup back to a boil, preheat the oven to 425 degrees Fahrenheit, and allow the bagels to rest 10-20 minutes, or until about 1-1/2 times their original size. They won't look very much larger - just slightly more puffy.
Drop 3-5 bagels into the boiling poaching syrup (depending on the size of your pot - you want them to have room to expand without overlapping each other), and allow them to poach 1 minute on each side, but not longer. If anything, take the bagels out slightly before they reach the 1 minute mark per side. Lift the bagels out of the water using a slotted spoon or fork, allowing them to drip slightly before setting them onto a parchment-lined baking sheet. The bagels should double in size during this step.
Allow the bagels to cool slightly, and then re-attach the ends of any bagels that broke open during the poaching process. Using your hands, dip the bagels upside down into a of sugar to cover the tops (if desired). Place the sugared bagels back onto the parchment lined baking sheet. (The dough should be a sticky, spongy texture at this step.) Don't worry if the sugar seems to absorb into the dough; this is normal.
Bake at 425 degrees Fahrenheit for 12-15 minutes or until golden brown and the sugar is white and frosty looking. Cool on wire racks.

Recipe Notes

1 cup flour = 140 grams in this recipe.

Other recipes you might enjoy:

As always, if you make this recipe, I’d love to hear how they turn out! Drop a comment below, or feel free to tag me in your photos on Instagram so that I can see your beautiful work!

Thanks for stopping in,

–Naomi

This post contains affiliate links.

SaveSave

SaveSaveSaveSave