Whole Wheat Cinnamon Cranberry Bagels

Even though it's been a busy week I couldn't go without making bread! So, since I had some success with making whole wheat bagels in the past I decided to make them again and try some new techniques and change the recipe a bit. I had run out of raisins so I decided to use some dried cranberries instead.

The new techniques I tried were giving the bagels a longer initial rising time, a longer second rising or "floor time" and also adding some vital wheat gluten to the dough.

My son Adam had such fun "sifting" the flour while I made the dough and of course eating the dough after it was kneaded. That is his preferred way to eat bread!


I'm not sure if it was due to my changes or not, but the bagels turned out really well and it was amazing to eat one hot out of the oven! That's a good way to start off your morning!!

Here's the recipe with my notes:

Whole Wheat Cinnamon Cranberry Bagels:

2 cups warm water (110 degrees) - I usually use the hottest tap water I can get
2 (1/4 ounce) packages active dry yeast or 1 tablespoon + 1 1/2 teaspoons yeast
3 tablespoons sugar
1 cup sugar mixed with 2 to 3 tablespoons cinnamon (save some of this mixture for sprinkling on top)
1 tablespoon salt
3 cups whole wheat flour
2 21/2 cups unbleached all purpose flour
2 tablespoons vital wheat gluten (optional)
1 1/2 cups dried cranberries

cornmeal for dusting baking sheets
1 egg + 1 tablespoon water for glaze

1. Mix together sugar, yeast and water in your mixer bowl. Let it rest for 5 minutes or until it's foamy.

2. Mix in salt and cinnamon sugar mixture.

3. Add in the 3 cups of whole wheat flour and mix for about 5 minutes or so on medium speed. Then, add in the unbleached all purpose flour a 1/2 cup at a time until you achieve a stiff dough ball.

4. Switch to the dough hook attachment and knead for 5 minutes or knead for 5-10 minutes on a lightly floured board by hand.

5. Put the dough into a lightly greased bowl and cover. Allow it to rise in a warm place until double in bulk. I allowed my dough to rise for 2 hours.


6. Take dough out of bowl after rising time and punch down the dough. Divide the dough into 12 pieces and roll each piece into a log and pinch it together to form a bagel shape. Put the bagels on a baking sheet sprinkled with cornmeal. Cover and let rise or have "floor time" for 2 hours. I decided to lengthen this step to see if it would rise the bagels more or create more flavor.

7. After the bagels have risen put them into the refrigerator overnight to rest.

8. The following morning boil 2 quarts water and 1 tablespoon of honey or sugar in a large pot (about a 5 quart soup pot). Boil 3-4 bagels at a time for 15-20 seconds per side. Then, let them drain on a cooling rack that has been greased with cooking spray and has a kitchen towel underneath it.

9. Mix the egg and water. Brush the mixture on each bagel and sprinkle with cinnamon sugar.

10. Preheat the oven to 400F.

11. Put the bagels on back onto the baking sheets and bake them for a total of 30 minutes or until golden brown. Rotate the baking sheets from top to bottom after 15 minutes of baking time.

12. Remove from the oven and let the bagels cool on a rack. Don't forget to slice one and try it with butter straight from the oven! They are great toasted after that but the first one is the BEST!
Enjoy!

Happy baking, gardening & living!