Cinnamon Cranberry Bagels

1. 1

   In a small bowl, dissolve yeast in warm water. In a large bowl, combine the sugar, cinnamon, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough; stir in cranberries.

2. 2

   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.

3. 3

   Punch dough down; let rest 10 minutes. Shape into 10 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a parchment paper-lined

4. 4

   . Cover and let rest for 30 minutes, then refrigerate overnight.

5. 5

   Let stand at room temperature for 30 minutes; flatten bagels slightly. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels.

6. 6

   Brush bagels with egg white; sprinkle with cinnamon-sugar. Place 2 in. apart on parchment paper-lined

7. 7

   . Bake at 425u00b0 for 12-16 minutes or until golden brown. Remove to wire racks to cool.

* Per serving · 4 servings · Values may vary.