Here’s a little twist on the traditional cinnamon raisin bagel: CRANBERRY cinnamon bagels!!
I do love cinnamon raisin bagels, don’t get me wrong – but there is something about the word “Cranberry” that makes my heart leap a bit. And maybe twirl and hum a little. I– love– tart, red, pretty, delicious cranberries, and when they are mixed into a sweet, chewy, cinnamon laden bagels… Well. Let’s just say that the word “Delightful” comes to mind, along with an image of myself clapping my hands in glee.
These sweet, simple-t0-make bagels are barley-free, cinnamon-full, and delicious spread with butter, cream cheese, or a combo of cream cheese and apple butter (which I haven’t tried yet but I think probably needs to happen). 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.)
If you’ve never made bagels before, don’t be intimidated! The recipe is pretty simple to follow (and relatively quick to make), and you can always check out my posts for Montreal Style Bagels or Everything Bagels, which should give you a pretty good visual on what the process looks like as you go. Only, of course, in this case your bagels will be more cinnamon-y looking, with cranberries in the dough. This dough can also tend to be a little on the sticky side, but again, don’t worry – It’s workable, and totally 100% worth it.
Scroll down for the recipe!
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!
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
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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.
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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.
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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.
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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).
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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.
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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.
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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.
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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.
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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.
As always, if you make this recipe, I’d love to hear how they turn out!
Thanks for stopping in,
–Naomi
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