These cute mini cranberry orange bagels are a tasty breakfast treat! They offer a delightful mix of sweet cranberries and zesty orange for that perfect morning bite.
They’re super easy to make, and the smell while they bake? Absolutely mouthwatering! I love pairing them with cream cheese for an extra yummy start to the day!
Key Ingredients & Substitutions
Active Dry Yeast: A crucial player for bagel texture! If you don’t have active dry yeast, you can use instant yeast; just skip the dissolving step and add it straight to the flour mixture.
Warm Water: It encourages yeast activation. If you don’t have a thermometer, just use water that’s warm to touch but not hot. You want to feel it warm, not scalding!
Granulated Sugar: This helps feed the yeast and adds a touch of sweetness. If you’re avoiding sugar, you can replace it with honey or agave syrup, but adjust the liquid slightly.
Bread Flour: It gives the bagels that perfect chewy texture. If you only have all-purpose flour, that’s fine too, though the texture will be slightly less chewy!
Dried Cranberries: These are great for a tart twist. If you want a different flavor, raisins or chopped dried apricots can work well as substitutes.
Chopped Nuts: If you prefer a nut-free option, simply leave them out or use seeds, like sunflower or pumpkin seeds, for some crunch without allergens.
How Do You Get That Perfect Bagel Shape?
Shaping bagels can be tricky! To create a nice round bagel, follow these tips:
- After cutting the dough into pieces, shape each into a ball by rolling it on a clean surface with your palm.
- Once shaped, use your finger to poke a hole through the center of each ball. Make sure it’s about 1 inch wide; it’ll help keep that bagel shape during boiling.
- Gently stretch the dough around the hole to form a larger ring, but be careful not to tear it!
These steps not only enhance the looks but also allow even boiling and baking, leading to a yummy bagel every time!
How to Make Mini Cranberry Orange Bagels
Ingredients You’ll Need:
For the Bagels:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F/43°C)
- 3 tbsp granulated sugar
- 3 1/2 cups bread flour, plus extra for dusting
- 1 tsp salt
- Zest of 1 large orange
- 1/2 cup dried cranberries, chopped (reserve some for topping)
- 1/4 cup chopped nuts (e.g., walnuts or pecans), optional (some for topping)
- 1 tbsp honey or maple syrup, for boiling water
- 1 egg white, beaten (for egg wash)
How Much Time Will You Need?
This recipe will take about 2 hours total, including 1 hour for the first rise, 20 minutes for the second rise, and 15-20 minutes for baking. You’ll spend about 30 minutes actively preparing the bagels, mixing and shaping the dough, making this a fun and rewarding project!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by getting your yeast ready! In a small bowl, dissolve the active dry yeast in the warm water. Stir in 1 tablespoon of sugar, then let it sit for about 5-10 minutes until it becomes foamy. This shows that your yeast is active and ready to go!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the bread flour, remaining sugar, salt, and the zest of one large orange. This will give your bagels a lovely citrus flavor!
3. Form the Dough:
Now, add the foamy yeast mixture to the flour mixture. Stir everything together until the dough comes together. It should be a little sticky but manageable!
4. Kneading:
Sprinkle some flour on your clean countertop and knead the dough for about 8-10 minutes. You want it to be smooth and elastic. As you knead, gently fold in the chopped dried cranberries for that fruity burst!
5. First Rise:
Place your kneaded dough into a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place. Give it about 1 hour or until the dough has doubled in size.
6. Shape the Bagels:
After the dough has risen, punch it down to release any air bubbles. Divide the dough into 8-10 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger. Gently stretch the dough to create the bagel shape, about 2.5 to 3 inches in diameter.
7. Second Rise:
Place the shaped bagels on a lined baking sheet. Cover them to let them rise again for about 20 minutes while you preheat the oven.
8. Bake the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and mix in the honey or maple syrup. Once boiling, carefully drop the bagels in, a few at a time. Boil each bagel for about 1 minute on each side, then remove them with a slotted spoon and place them back on the baking sheet.
9. Add Toppings:
Brush the tops of the bagels with beaten egg white for that shiny finish. Sprinkle on the reserved cranberries and chopped nuts, pressing them in slightly so they stick.
10. Final Bake:
Bake your bagels for 15-20 minutes, or until they turn golden brown. The smell in your kitchen will be amazing!
11. Cool and Enjoy:
Once baked, transfer the bagels to a wire rack to cool before serving. Enjoy your delicious homemade mini cranberry orange bagels for breakfast, brunch, or as a delightful snack!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can use whole wheat flour, but it may change the texture slightly. Whole wheat flour is denser, so you might want to add a bit more water (about 1-2 tablespoons) to your dough to keep it from being too dry.
What Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries, you can use raisins, chopped dried apricots, or even dried cherries for a similar sweetness and texture. Adjust the amount to your taste if you’re using a different fruit!
How Long Can I Store These Bagels?
Store the bagels in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just thaw and reheat before serving!
Is it Necessary to Boil the Bagels?
Yes, boiling the bagels helps create that classic chewy texture and shiny crust that we love in bagels! Skipping this step can result in a denser, bread-like texture.
