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1
Dissolve yeast in warm water in a large bowl.
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2
make sure the water in warm, not hot, or you might kill the yeast.
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3
add cranberry juice and oil.
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4
In a another large bowl, combine flour with cranberries, walnuts and salt.
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5
Mix flour into the yeast solution with a large spoon, and then use your hands to bring the dough together.
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6
continue kneading, adding an additional 1/4 cup of flour, a little bit at a time when the dough gets tacky.
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7
knead for 10 minutes, then form the dough into a ball and store it in a covered bowl for 30 minutes.
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8
After the dough has rested divide it into 6 even portions.
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9
Form the bagels by rolling a portion of dough into ball.
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10
poke your thumbs through the middle of the dough ball, then stretch the dough out and spin it around your thumbs to create a doughnut shape.
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11
the hole should be no more then an inch across.
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12
Place the formed dough into a baking sheet rubbed with a little oil.
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13
cover dough with a dish towel and set it in a warm spot for 30 minutes.
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14
When the bagels have rested for the second time, preheat oven to 400F.
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15
Combine 4 quarts of water and 1/4 cup sugar over high heat in a large sauce pot or dutch oven.
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16
when the water is boiling, drop the bagels into the water, 2 or 3 at a time, for 2 minutes.
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17
use a slotted spoon or spider to flip the bagels after 1 minute.
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18
when you remove each bagel, let the excess water drip off, then place each on a baking sheet lined with parchment paper or release foil.
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19
bake bagels for 28 to 30 minutes or until brown.
