Last April 2015, I published my first recipe of bagels with sesame seeds. Since then, I have not stopped making them as my kids love them for breakfast.
For a change, my kids asked me to make Cranberry Bagels, one of the other favorites.
Finally, I admit that it is quicker because I do not need to brush the bagels with eggs and put seeds. As you can see, they are golden as bread without putting anything on it.
- 2 cups warm filtered water
- 1 teaspoon active dry yeast
- 28.5 ounces bread flour
- 1 tbsp agave or honey or brown sugar
- 2 tsp kosher salt
- 3/4 cup cranberries
- Cooking spray
- 12 cups water
- 3/4 cup brown sugar
- 1 tsp baking soda
- Combine 2 cups of warm filtered water, yeast, and 1 tbsp of agave or honey in a measuring cup. Let it rest for 5 minutes or until bubbles form on the surface.
- Weigh on a scale 28.13 ounces flour. Add the flour, cranberries, salt, and the yeast mixture into the bowl of your stand mixer fitted with dough hook. Mix dough at low speed for 6 minutes.
- Turn dough out onto a floured surface. Knead 2 minutes or until smooth and elastic; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 30 minutes (I put mine in a lightly preheated oven).
- Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball.
- Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from the center to make a 1 1/2-inch hole. Place bagels on a baking sheet with parchment paper. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 30 minutes (bagels will rise only slightly).
- Place a heavy pan on the lower part of the oven and preheat to 400°.
- Combine 12 cups water, 1 tsp baking soda, and 1/2 cup brown sugar in a big saucepan or Dutch oven, and bring to a boil. Gently lower 3 bagels into the saucepan. Cook for one side 1mn30 than flip the bagels and continue to cook 1mn30. Transfer the bagels to a wire rack lightly coated with cooking spray. Repeat the procedure with remaining bagels, working in batches of 3.
- Divide the bagels between two baking sheets lined with parchment paper. Pour some hot water in the heavy pan or throw a half dozen ice cubes. Put the bagels inside the oven and spray the door with some water and close the door quickly.
- Bake at 450° for 7 minutes. Rotate pans, spray again the door close quickly and bake for 7 minutes or until golden. Cool on wire racks.