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!
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.
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.
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.
1 cup flour = 140 grams in this recipe.