If you're a fan of bagels with a twist, these Sweet & Savory Cranberry Bagels are just the thing you need. The combination of tangy cranberries and aromatic rosemary is a delightful surprise that will elevate your breakfast or brunch game.
Bread flour gives these bagels their chewy texture, which is essential for any good bagel. The salt helps to enhance all the other flavors without overpowering them. A little bit of sugar not only feeds the yeast but also adds a touch of sweetness to balance the cranberries. The warm water is crucial for activating the active dry yeast, which is what makes your bagels rise and become fluffy.
Dried cranberries bring a tart sweetness that pairs beautifully with the fresh rosemary, which adds an aromatic depth. A touch of olive oil in the dough keeps it moist, while the cornmeal on the baking sheet prevents sticking and adds a nice texture to the bottom. Finally, a bit of honey in the boiling water gives the bagels a slight sheen and a hint of sweetness.
These bagels are perfect with a schmear of cream cheese, or for a savory twist, try them with a slice of smoked salmon and a few capers. They also pair wonderfully with a soft goat cheese spread, which complements the sweetness of the cranberries.
Start by combining the warm water and sugar in a large bowl, then sprinkle the yeast over the top. This is your moment to be patient—let it sit for about 5 minutes. You'll know it's ready when it's nice and foamy. Next, stir in the flour and salt until a dough starts to form. At this point, work in the cranberries and rosemary until they're evenly spread throughout.
Turn the dough out onto a floured surface and knead it for a good 10 minutes. You want it smooth and elastic, which is your sign that the gluten is developing nicely. Pop the dough into an oiled bowl, give it a cover, and let it rise in a warm spot for about an hour. It should double in size by then.
Preheat your oven to 425°F and prep a baking sheet with parchment paper sprinkled with cornmeal. Divide the dough into 8 equal pieces, shape each into a ball, then poke a hole in the center and stretch it out to form that classic bagel shape.
Bring a large pot of water to a boil and add the honey. Boil the bagels for about a minute on each side, which gives them that chewy texture we all love. Transfer them to your prepared baking sheet and bake for 20 to 25 minutes until they're golden brown. Let them cool on a wire rack before serving.
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