Bread Machine Cranberry Orange Bagels- Regular Batch
Submitted by mamilobita
Bread machine cranberry orange bagels with dried cranberries, fresh orange zest, and a hint of clove. Boiled and baked for that authentic chewy bagel crust.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThese bagels use the bread machine for the kneading, then get shaped, boiled, and baked by hand for the real deal. Dried cranberries and fresh orange zest stud the dough while ground cloves add a warm, unexpected spice note in the background.
The bread machine handles the hardest part: developing the gluten. Pull the dough after the first knead cycle (about 20-30 minutes), not after a full rise. Bagel dough needs to be dense and tight, and over-rising makes them puffy and bread-like instead of chewy.
Boiling is what makes a bagel a bagel. That quick dip in boiling water gelatinizes the outside starch, creating the shiny, chewy crust that separates a real bagel from a round roll. The test dough trick is clever: drop a small ball of dough into the water first. If it floats immediately, the bagels are proofed and ready to boil.
Pro Tips
- Keep the bagel hole bigger than you think. It shrinks during boiling and baking. Start with about a 1½-inch opening.
- Boil only 2-3 at a time. Overcrowding lowers the water temperature and gives uneven results.
- Cornmeal on the baking sheet prevents sticking and adds a slight crunch to the bottom.
- Egg wash before baking gives a deep golden, glossy finish. A spray of cooking oil works in a pinch but won’t brown as well.
Variations
- Bagel sticks: Cut shaped bagels before rising and lay flat. Roll in sesame and poppy seeds with garlic powder for a snack-friendly shape.
- Bagel chips: Slice leftover bagels thin, brush with butter, and bake at 325°F (165°C) for 12-15 minutes until crispy.
Ingredients
Directions
- Insert ingredients in bread machine according to Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
- Place dough on a floured surface. Divide into 5 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
- While bagels rise, bring three quarts of water and one Drop test dough (see hints below).
- Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling Boil on each side for ½ minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
- Bake at 400 on a baking sheet sprinkled with cornmeal, until ** Bagel Success Hints ** When forming the bagels, set aside two ¼ inch balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. ** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line . Roll sticks in a combination of sesame and poppy seeds with a pinch of garl ic powder. Let sticks rise, boil, and bake as described in the above directions. ** To make bagel chips, slice leftover bagels horizontally into thin slices. Brush with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12 to 15 minutes until golden brown and crisp.
Comments
I used the ingredient list here and proceeded with basic bagel making instructions from a cookbook. The instructions here are VERY confusing and abridged. Missing some sentence ends, etc.
The flavor was very good, though!