Cranberry Whole Wheat Bagels Recipe

Name: Cranberry Whole Wheat Bagels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups water (70u00b0 to 80u00b0); 1/3 cup honey; 2 tablespoons butter, softened; 1-1/2 teaspoons salt; 1 teaspoon dried orange peel; 1/4 teaspoon ground mace; 2 cups all-purpose flour; 1-1/4 cups whole wheat flour; 2-3/4 teaspoons active dry yeast; 1/2 cup dried cranberries; 1 large egg white; 1 tablespoon water

Servings: persons

1-1/4 cups water (70u00b0 to 80u00b0)
1/3 cup honey
2 tablespoons butter, softened
1-1/2 teaspoons salt
1 teaspoon dried orange peel
1/4 teaspoon ground mace
2 cups all-purpose flour
1-1/4 cups whole wheat flour
2-3/4 teaspoons active dry yeast
1/2 cup dried cranberries
1 large egg white
1 tablespoon water

1
In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add cranberries.
2
Preheat oven to 400u00b0. When cycle is completed, turn dough onto a lightly floured surface. Divide and shape into 12 balls. Push thumb through center of each, stretching and shaping to form an even ring with a 1-1/2-in. hole. Place on a floured surface. Cover with kitchen towels; let rest 10 minutes. Flatten bagels slightly.
3
Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
4
Place bagels 2 in. apart on parchment paper-lined
5
. Whisk egg white and water; brush over bagels. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/4 cups water (70u00b0 to 80u00b0), 1/3 cup honey, 2 tablespoons butter, softened, 1-1/2 teaspoons salt, and more.

Yes, Cranberry Whole Wheat Bagels falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Whole Wheat Bagels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions