Tuesday, September 24, 2013

Cranberry Orange Bagels

I love bagels but always feel so guilty for eating them.  I read somewhere that you consume the same number of carbs as 4 slices bread in one bagel.  A friend of mine shared her simple recipe and I've enjoyed learning to make my own since.  By making my own, I can make a smaller, yummier bagel than what I can get at the store.  I can control what goes into them and enjoy them without as much guilt.  They really are pretty easy to make...even if you have a hard time with making normal yeast breads!  Enjoy!

Cranberry Orange Bagels

1 1/8 c warm water (79-80 degrees)
2 1/2 t active dry yeast
1 T sugar
1 T brown sugar
1 t salt
1 t cinnamon
1/4 c rolled oats
2 c bread flour
1 c whole wheat flour
1 t grated orange zest
1 cup dried cranberries

1. Dissolve yeast in warm water.
2. Combine sugars, salt, cinnamon, rolled oats, flour, orange zest, and dried cranberries in KitchenAid Mixer.  Use dough hook to mix.  Once yeast has dissolved, slowly add while mixing.  Allow the dough hook to kneed the dough for 6 minutes.
3.  Place dough in a greased, glass bowl.  Cover and allow to rise for 1 hour.
4.  Roll dough into about 10 balls.  Push thumb through center to form bagel.  Place on greased cookie sheet. Cover and allow to rise for about 10 more minutes.
5.  In a large sauce pan, bring 2-Qt water to a boil.  Add 2 T sugar.  Add 4-5 bagels a time.  Cook for about 2-3 minutes, flip about halfway through.  Remove and place back on cookie sheet.
6.  Bake bagels at 375 degrees for 20-25 minutes.

Finishing second rise. 

Boiling the Bagels