Golden Raisin Cranberry Bagels
Chewy and slightly sweet whole wheat bagels with golden raisins and dried cranberries.
Servings 6 large bagels
Cost 5
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.
Notes
You don't have to be super precise with the amount of sweetener that goes into the water. The honey and/or molasses only adds a very light touch of sweetness. What it really helps with is browning. Also, the amount of water should be however much fills your pot to about halfway. The bagels just need plenty of room to swim, and the pot need to be large enough to prevent boilovers.