Cranberry Nut Bagels

Name: Cranberry Nut Bagels
Ingredients: 1 cup plus 2 tablespoons water (70° to 80°); 2 tablespoons sugar; 1 teaspoon salt; 1-1/4 teaspoons ground cinnamon; 1/4 cup quick-cooking oats; 3 cups bread flour; 2-1/2 teaspoons active dry yeast; 3/4 cup dried cranberries; 1/4 cup chopped pecans; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon

11 ingredients

5 steps

Ingredients

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons sugar
1 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/4 cup quick-cooking oats
3 cups bread flour
2-1/2 teaspoons active dry yeast
3/4 cup dried cranberries
1/4 cup chopped pecans
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Directions

1

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans.
2

When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 15 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 10 minutes.
3

Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
4

Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased
5

. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool.