Sweet & Savory Cranberry Bagels
Discover the delightful balance of sweet and savory with our original Sweet & Savory Cranberry Bagels, perfect for breakfast and brunch enthusiasts. These homemade bagels are crafted with the finest ingredients, ensuring a flavorful and chewy morning treat. Ideal for those seeking a unique twist on the classic bagel, enriched with seasonal cranberries and savory notes.
Prep time: 30 minutesCook time: 25 minutesServes: 8
Ingredients
4 cups bread flour
2 tsp salt
1 tbsp sugar
1 1/2 cups warm water
2 1/4 tsp active dry yeast
1/2 cup dried cranberries
1/4 cup chopped fresh rosemary
1 tbsp olive oil
1/4 cup cornmeal (for dusting)
1 tbsp honey (for boiling)
Instructions
1. In a large bowl, combine warm water and sugar, then sprinkle yeast over top. Let it sit for 5 minutes until foamy.
2. Mix in the flour and salt into the yeast mixture, stirring until a dough forms.
3. Knead in the cranberries and rosemary until evenly distributed.
4. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled in size.
6. Preheat oven to 425°F and line a baking sheet with parchment paper; sprinkle with cornmeal.
7. Divide dough into 8 pieces and shape each into a ball, then poke a hole in the center and stretch to form a bagel shape.
8. In a large pot, bring water to a boil and add honey. Boil bagels for 1 minute on each side, then transfer to the prepared baking sheet.
9. Bake for 20-25 minutes until golden brown. Cool on a wire rack before serving.
Storage
Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.
Reheating
To reheat, toast the bagels in a toaster or bake in a preheated oven at 350°F for 5 minutes until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
