CRANBERRY ORANGE BAGELS
From Taste of Home's Healthy Cooking magazine, Oct/Nov 2010. Submitted to the magazine by Kristy Reeves, Leroy Kansas.
Provided by Shelby Jo
Categories Yeast Breads
Time 1h
Yield 9 bagels
Number Of Ingredients 12
Steps:
- In bread machine pan, place 1 cup plus 2 Tbsp water, cranberries, brown sugar, orange peel, salt, cloves, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. whole. Stretch and shape dough to form an even ring. Cover and let rest for 10 inutes; flatten rings slightly.
- Fill a Dutch oven two-thirds full with water; add sugar and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.
- Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. bake 400 degrees for 18-22 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 199.3, Fat 0.5, SaturatedFat 0.1, Sodium 269.6, Carbohydrate 43.1, Fiber 1.8, Sugar 9.7, Protein 5.1
CRANBERRY WHOLE WHEAT BAGELS
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 Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first 9 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-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.
Nutrition Facts :
CRANBERRY NUT BAGELS
"After 3 years of trial and error, I came up with a simple and delicious bagel recipe for the bread machine," says John Russel of Greentown, Indiana. "Now I enjoy trying variations, like this fruit and nut favorite."
Provided by Taste of Home
Time 50m
Yield 8 bagels.
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans., When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 15 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 10 minutes. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 250 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 52g carbohydrate (14g sugars, Fiber 3g fiber), Protein 7g protein.
ORANGE CRANBERRY BAGELS BREAD MACHINE
I have modified some other bagel recipes to come up with this one. I often substitute 1 1/2 cups freshly ground whole wheat flour for 1 1/2 cups of the bread flour. Good either way.
Provided by Momsthecook
Categories Breads
Time 20m
Yield 8-16 bagels, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place orange juice, salt, sugar, flour, cardamon, and yeast in the bread machine in the order recommended by the manufacturer. Select dough setting or dough/raisin setting.
- Add the dried cranberries after the first mixing or at the "beep" of the dough/raisin setting.
- When cycle is complete, let dough rest on a lightly floured surface.
- Cut dough into 8 equal pieces for large bagels or 16 for mini bagels.
- Roll each piece into a small ball. Flatten balls.
- Poke a hole in the middle of each with your thumb. Enlarge the hole and even out the dough around the hole.
- Cover bagels with a clean cloth and let rest for 10 minutes.
- While dough is resting, Bring 3 quarts of water to boil in a large pot. Stir in 3 Tablespoons of sugar.
- Sprinkle an ungreased baking sheet with cornmeal.
- Carefully transfer bagels to boiling water a few at a time. Boil for one minute, turning half way through. Drain on a clean towel covered cooling rack.
- Arrange boiled bagels on prepared baking sheet.
- Bake in preheated 375 degree oven for 20-25 minutes until browned.
Nutrition Facts : Calories 250.7, Fat 0.8, SaturatedFat 0.1, Sodium 449.3, Carbohydrate 55.5, Fiber 2.3, Sugar 16.1, Protein 5.7
CRAN-ORANGE TURKEY BAGEL
"I adapted the recipe for this tasty turkey sandwich from a deli where I worked," recalls Tanya Smeins of Kalamazoo, Michigan. "To make it easier to eat, we often dip each bite into the cranberry mixture instead of spreading it inside."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, mash mandarin oranges with a fork. Stir in cranberry sauce. Spread cream cheese over the bottom of each bagel; top with turkey and cran-orange sauce. Replace bagel tops.
Nutrition Facts : Calories 514 calories, Fat 10g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 494mg sodium, Carbohydrate 75g carbohydrate (28g sugars, Fiber 3g fiber), Protein 31g protein.
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- Add warm water to a large mixing with the yeast and sugar, let the mixture stand until is foams (about 5 to 10 minutes) Once the yeast has been proofed (foams) add the cranberries, brown sugar, orange peel, and salt; mix well. With a hook attachment mix together. Add enough flour until the dough forms a soft ball and pulls away from the bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
- Punch down dough; shape into 9 balls (I weighed mine, they came out to be about 2.7 ounces). Push thumb through centers to form a 2-inch hole. Stretch and shape dough to form an even ring. Place on a parchment paper lined cookie sheet. Cover to rest for 10 minutes.
- Fill a Dutch oven two-thirds full with water; and sugar; bring to a boil. Drop bagels three to four at a time into boiling water. Boil 45 seconds on one side; turn and boil 45 seconds on the other side. Remove with a slotted spoon; drain on paper towels.
- Preheat oven to 400°. Whisk egg white and 1 tablespoon water, brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2-inches apart on prepared pan. Bake 20-25 minutes or until golden brown. Remove to wire racks to cool.
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