The bagel recipes I saw in a magazine inspired me to try creating my own. I've been making them like crazy ever since! My whole wheat version dotted with cranberries is a favorite.-Tami Kuehl, Loup City, Nebraska
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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.
- Preheat oven to 400°. 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.
- 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.
- Place bagels 2 in. apart on parchment paper-lined baking sheets. Whisk egg white and water; brush over bagels. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
- Yield: 1 dozen.
- Originally published as Cranberry Whole Wheat Bagels in Taste of Home Christmas Annual
- Annual 2014
- Nutritional Facts
- bagel equals 184 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 315 mg sodium, 38 g carbohydrate, 3 g fiber, 5 g protein.
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