These mini cranberry orange bagels are a delightful treat! They have a nice balance of sweet cranberries and fresh citrus flavor, making them perfect for breakfast or a snack.
They’re fun to make and even more fun to eat. I love to toast mine and slather on some cream cheese. Trust me, these little bagels will brighten your day!
Key Ingredients & Substitutions
Bread Flour: This is essential for the chewy texture of bagels. If you don’t have bread flour, all-purpose flour will work in a pinch, but the bagels might be a bit softer.
Dried Cranberries: I love using cranberries for their tartness, which complements the sweetness. If you want a different flavor, try raisins or dried cherries instead!
Orange Zest: The zest brightens up the bagels. If you’re out, lemon zest or a dash of vanilla extract can offer a different but tasty twist!
Honey or Sugar for Boiling: Adding honey gives a nice sheen and subtle sweetness. If you don’t have honey, granulated sugar works just fine.
Egg Wash: An egg white makes the tops shiny and helps toppings stick. If you prefer a vegan option, try brushing with plant-based milk instead!
How Do You Get Bagels That Are Chewy on the Outside and Soft on the Inside?
The secret aligns in the boiling step. Boiling bagels before baking is key to achieving that chewy crust. Here’s how to do it right:
- Use a large pot to allow enough space for the bagels to float.
- Add honey or sugar to the boiling water for added flavor. It can also help the bagels brown beautifully.
- Boil each bagel for 1 minute on each side. This quick cooking ensures they firm up and develop that signature bagel texture.
Don’t skip this step – it’s essential for bagel success! Happy baking!
How to Make Mini Cranberry Orange Bagels
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups bread flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp granulated sugar
- 1 1/4 tsp salt
- 1 cup warm water (about 110°F/43°C)
- 1/2 cup dried cranberries (plus extra for topping)
- Zest of 1 large orange (plus extra for topping)
- 1 tbsp orange juice (optional, for dough)
- 1 tbsp honey or granulated sugar (for boiling water)
- 1 large egg white, lightly beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare the dough and shape the bagels, plus about 1 hour for the dough to rise. After that, you’ll need 10-15 minutes for boiling and baking. In total, you’re looking at around 2 hours for these tasty bagels from start to finish!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast and 1 tablespoon of sugar in the warm water in a small bowl. Allow it to sit for 5-10 minutes, or until it looks foamy. This helps activate the yeast!
2. Mix the Ingredients:
In a large mixing bowl, combine the bread flour and salt. Gradually add the foamy yeast mixture along with the orange juice (if you’re using it). Mix until a rough dough starts to form.
3. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 8-10 minutes, until it’s smooth and elastic. As you knead, add the dried cranberries and the orange zest in the last couple of minutes to incorporate them well into the dough.
4. Let It Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap. Let the dough rise in a warm spot for about 1 hour, or until it doubles in size.
5. Shape the Bagels:
Once the dough has risen, punch it down to release the air. Divide it into 10-12 equal pieces based on how small you’d like your bagels. Roll each piece into a ball, then poke a hole in the center with your thumb, gently stretching it until you have a ring about 2-3 inches wide.
6. Rest the Bagels:
Place the shaped bagels on a parchment-lined baking sheet. Cover them and allow them to rest for 15-20 minutes. This will help them puff up a bit before boiling!
7. Boil the Bagels:
Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the honey or sugar to the water. This will sweeten the bagels as they boil.
8. Boiling Time:
Carefully drop each bagel into the boiling water using a slotted spoon. Boil them for about 1 minute on each side. Once boiled, remove them and place them back on the parchment-lined sheet.
9. Add Toppings:
While the bagels are still wet from boiling, brush the tops with the beaten egg white. Sprinkle extra dried cranberries and orange zest over each bagel for a lovely finish.
10. Bake the Bagels:
Pop the bagels into your preheated oven and bake for 18-22 minutes, or until they’re beautifully golden brown on top.
11. Cool and Enjoy:
Once they’re baked, remove the bagels from the oven and let them cool on a wire rack. Enjoy these delicious mini cranberry orange bagels as a lovely breakfast treat or snack!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour, but it may change the texture and density of the bagels. It’s best to use half whole wheat and half bread flour for a softer result while adding some whole grain goodness!
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it might be due to inactive yeast. Check the expiration date on your yeast, or try using warm water instead of hot, which can kill the yeast. Make sure to let it sit in a warm place free from drafts to help it rise.
How to Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To enjoy them later, just thaw and toast!
Can I Add Other Mix-Ins?
Absolutely! You can get creative by adding nuts, seeds, or even spices like cinnamon. Just keep in mind that it may alter the flavor profile of your bagels—experiment to find your favorite combination!
