I've been making these slightly sweet, chewy Whole Wheat Cranberry Orange Bagels for nearly 20 years, and I finally got around to giving the recipe a proper update. Over time, my bagel-making skills have improved, and I’ve learned a lot about dough texture, flour types, and proofing. I’ve incorporated those lessons here, along with some new tips I hope you'll find helpful.
But first, let me describe the bagels themselves. The crust is super chewy like you'd find at a bagel shop. The interior is soft and has a slightly whole wheat flavor and a bit of sweetness, though not that much. I sprinkle cinnamon sugar on the outside for extra sweetness. The dried fruit adds sweetness as well. Also, there's a bit of orange zest in the dough so I originally put "orange" in the title, but you can dial down the zest if you just want a hint of it. These days I use slightly less -- more like ¼ teaspoon than a half.
Use Flour Measurements as a Guide
One of the biggest things I’ve learned: treat flour measurements as a guide, not law. I grew up in a house where homemade bagels (or yeast breads of any kind) were unheard of, so I used to follow flour amounts exactly—whether the dough was too wet or dry.
Now I know better: make the dough behave. Adjust it as needed, especially during the final stage when adding the last bit of flour. Knead and scrape until the dough is smooth and easy to shape—not too sticky, not too stiff. Here are some older photos to give you an idea what the dough should look like.
Here it is again, risen.
Flour Type Matters
Different brands and types of flour absorb water differently. For example:
- King Arthur whole wheat flour tends to soak up more moisture than something like Pillsbury, which is softer and more airy.
- Bread flour usually needs slightly more water than all-purpose flour.
If you are using Pillsbury whole wheat, you may need to use a rounded cup or just slightly more to hit the 145 grams.
I originally recommended a mix of whole wheat and all-purpose flour, and you can definitely still go that route. But if you have bread flour on hand, use it. Bread flour, particularly high gluten bread flour like Bob's Red Mill Artisan gives you that classic, chewy bagel texture.
Watch the Proofing Time
Bagels are surprisingly easy to over-proof, which leads to flat, puffy bagels that lose that characteristic chew. This recipe calls for a generous amount of yeast, and I usually start with very warm water, so my first rise takes only about 45 minutes. But keep in mind: rising time can vary based on:
- The ambient temperature of your kitchen
- The age and strength of your yeast
- The temperature of the water
- Check your dough by touch rather than relying solely on the clock. It should be puffy but not over-expanded.
Flat Bottomed Bagels
Another challenge I ran into during bagel making was flat bottoms. Bagels go flat for different reasons. Usually it's over-proofing, but sometimes they'll go flat if the water is boiling too rapidly or you boil for too long. And sometimes they'll go flat during the bake. If you are being careful to not over-proof, another tip for getting a slightly rounded bottom is to bake the bagels on a hot baking stone. If you don't have a stone, you can heat a baking sheet and transfer them on to a hot sheet.
Recipe
Golden Raisin Cranberry Bagels
Ingredients
- 1 cup warm water about 110-115 degrees F
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cup whole wheat flour (use gram amount if possible) (145 grams)
- 1 ½ cups bread flour, preferably artisan or strong (200 grams)
- 1 teaspoon salt
- 1 tablespoon olive oil plus a little extra for greasing bowl
- ¼ teaspoon vanilla extract
- ½ teaspoon orange zest
- ⅓ cup dried cranberries
- ⅓ cup golden raisins
- ⅓ cup chopped walnuts (optional)
- 1 large egg beaten with about a tablespoon of water for brushing
Boiling Solution
- ½ pot water
- 1-2 tablespoons sugar, molasses or barley malt syrup (See Note)
Instructions
- In the bowl of a stand mixer (or large mixing bowl), combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add whole wheat flour, bread flour, salt, olive oil, vanilla extract, and orange zest. Mix until combined. Knead with a dough hook (or by hand) for 8–10 minutes until smooth and elastic. If the dough is too sticky, add up to 2 tablespoons more bread flour.
- Knead in dried cranberries and golden raisins until evenly distributed OR wait and add them while shaping bagels.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 minutes, or until doubled in size.
- Divide dough into 6 equal pieces. Roll each into a tight ball, then poke a hole through the center and gently stretch into a ring. Alternatively, if you didn't add the dried fruit yet and want to add the fruit to each individual piece, smash the pieces down, place fruit in the center and roll into a cylinder encompassing the fruit. Elongate and shape into a ring. Place shaped bagels on a parchment-lined tray. Cover and let rest 20–30 minutes.
- Bring water to a gentle boil in a wide pot. Stir in sugar, molasses, or malt syrup. Preheat oven to 425°F (218°C). If using a baking stone, place it in the oven now.
- Carefully lower 2–3 bagels at a time into the boiling water. Boil for 20 seconds on the first side, then turn and boil for about 10-20 seconds on the second side. Remove with a slotted spoon and place back on parchment-lined baking sheet.
- Brush boiled bagels with egg wash or with something like cream if you've avoiding eggs. Sprinkle with sparkly sugar (optional) or cinnamon sugar (optional).
- Bake for 18–22 minutes or until deep golden brown. For best bottoms, bake on a preheated stone or heavy-duty sheet pan.
- Transfer to a wire rack and cool before slicing.
Billie says
I'm making these as we speak.. they sorta unbageled themselves when i boiled em but they'll still taste good. they smell awesome baking! the raisins in my cupboard were questionable so i doubled up on cranberries... and didnt have oranges on hand so i used orange marmalade and added cinnamon anyway cuz i love cinnamon. i cant wait to have one! i also sprinkled the top with oatmeal. 20 minutes to go! thanks for the recipe 🙂
Anna says
That's great! About the white flour, I think it would work just fine. I adapted this recipe from Emeril and he uses white flour only.
diggy says
have been wanting to try bagels for a long time
recipe was easy to follow and made delicious bagels
can't believe i was so successful on my first try
not really a wheat person so i was wondering
could i use all white flour and this same basic recipe
for everything bagels (without the raisins)
thanks for the great photos- will definitely try again
Josie says
Wow, Anna! I am totally impressed. They look awesome. Bagels are a true baker's feat!
Anna says
Clara, thanks! I will take a look at that recipe just as soon as I buy some more yeast. I ran out. I've been using Red Star and have had so much success with it, I call it my lucky yeast.
Clara Curtis says
These look so flipping good....with the little flecks of wheat and other yummy stuff in it. I can only imagine how they tasted.
Williams-Sonoma has a good bagel recipe that has just the right amount of chew. I bet they might have it on their site, if not, then that will be an opportunity for me to make a post myself!
Julie says
I love that you didn't use any weird ingredients. And I know making a sponge isn't difficult, but I never want to do it! They look yummy.
Anna says
These were time consuming only because they had to rise, but making them was pretty easy. Using a stand mixer with a dough hook really helps.
Katrina, Fuzz didn't like the dried fruit at all. I actually made a second batch of bagels today with no dried fruit and she said they were too chewy. Looks like I'll be eating these myself.
Sinful Southern Sweets says
I have yet to make my own bagels. But these look so yummy. You've inspired me to give this a try!
dawn says
you really did make them. i would prefer fruit in mine for sure. i mean the more texture and flavor the better.
Katrina says
They look tasty! Did Fuzz eat them with the dried fruit? Wish I had time.....
Chris Mower says
Nice! I love making bagels. Yours look nice and round. I'm still working on getting mine to look pretty, but they're fun to make and SOOO good right out of the oven. I'll have to give this bagel recipe a shot.
@Pam. Bagels seem daunting, but I personally think they're just as easy as most other breads, and a lot more fun to make.
Pam Shank says
Oh my,these look delicious. I would never be able to make this..not that talented..but I could sure eat one right now.