Cranberry Bagels

中文: 蔓越莓贝果

What I love about bagels is that they are soft and chewy at the same time.  Cranberry bagel is one of my favorite flavors.  I wrote this recipe a few years ago and it has been getting good reviews.  It is getting improved over the years. I also retake step by step photos when I am making them.


3 1/2 cups bread flour (500g)
1 1/4 to 1 1/3 cups water
2 teaspoons yeast
5 tablespoons sugar (use more if you have sweet tooth)
1 tablespoon melted butter
1 teaspoon salt
1 cup of dried cranberry  (or raisins, dried blueberries, mango or any dried fruits of your choice)

For boiling the bagels:

1/2 gallon water
2 tablespoons honey
1 tablespoon baking soda
1 teaspoon salt


Microwave the water on high for 30 to 50 seconds.  Add the water, along with 2 tablespoons of sugar and 1 tablespoon flour to the bread machine .  Stir them together.  Sprinkle yeast on top.  Let it sit for 5 to 8 minutes.

Add the remaining ingredients and start dough process. 

In five minutes, everything starts to come together.

The bread machine kneads for another 20 minutes.  The dough is very smooth and elastic now.

Wait until the dough doubles in size.

Transfer the dough to a well dusted wooden board.  Knead gently to get rid of big air bubbles.  Cover with plastic wrap and let it rest for 10 minutes.

Divide the dough into 16 pieces.  If you prefer bigger bagels, divide it into 8 to 10 pieces.

With a small rolling pin, roll each one flat.

Roll up from one end.

Tightly seal the seam.

Put two ends together and roll into a circle.

Lay the bagel dough pieces on the cookie pan lined with silicone baking mat.

Cover with greased plastic again.  Proof in the refrigerator overnight; longer proofing time at low temperature gives them finer texture.  If you don’t want to wait, just proof them at the room temperature for another 30 to 40 minutes.

Preheat the oven to425F/220 C

In a large pan, add water, honey, salt and baking powder.  Heat over high heat until the water boils.  Reduce the heat to simmer.  Add bagels.  Boil each side for 30 to 60 seconds depending on their sizes.

Drain well and put them back to the baking pan with silicone mat.

Bake in the oven for 16 to 20 minutes or until the bagels are golden brown

Now you have a batch of cranberry bagels freshly out of the oven!

I prefer to eat them just like this.

They are both soft and chewy at the same time.  And the light sweetness and tartness from cranberries is a really nice touch.

Or you can also slice them open.  Toast in a toaster for a couple minutes.  Spread with your favorite cream cheese or jam.

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