These Mini Cranberry Orange Bagels are a tasty treat packed with sweet cranberries and a zesty orange flavor. Perfect for breakfast or a snack!
They are small, fun, and taste like a hug in every bite! I love to smear a little cream cheese on mine, and they make my morning feel special. 🍊🥯
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for bagel rise. If you’re out, you can use instant yeast instead, just sprinkle it in without dissolving it first. Both work well to make the dough fluffy.
Warm Water: Make sure the water is warm but not hot; too hot can kill the yeast. If you don’t have a thermometer, a good test is to feel it—it should feel warm to the touch, not hot.
Granulated Sugar: This is used to help activate the yeast. If you’re looking to cut sugar, you could reduce it, but keep a bit for the yeast to work with. Honey or maple syrup can also be substitutes for a healthier option.
Bread Flour: This flour has a higher protein content for better chewiness. If you don’t have it, you can use all-purpose flour, but the bagels won’t be quite as chewy.
Dried Cranberries: If you don’t have cranberries, raisins or chopped dried apricots can work too. Just be aware that the flavor will change slightly, but it’ll still be tasty!
How Do I Knead the Dough for the Best Bagels?
Kneading is key to developing gluten, giving the bagels their chewy texture. Here’s how to do it right:
- Turn the dough onto a floured surface and push it down with the palms of your hands.
- Fold it over itself and give it a turn. Repeat this for about 8-10 minutes until the dough is smooth.
- During the last few minutes, gently fold in the cranberries to mix them evenly through the dough.
Use extra flour as needed to prevent sticking. If the dough feels too sticky, don’t hesitate to dust it lightly with flour as you knead.
How to Make Mini Cranberry Orange Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 3 tablespoons granulated sugar
- 3 1/2 cups bread flour (plus extra for kneading)
- 1 1/2 teaspoons salt
- Zest of 1 large orange
- 1 cup dried cranberries (roughly chopped)
- 1 tablespoon orange juice (for dough)
For Boiling & Brushing:
- 1 tablespoon honey (for boiling water)
- 1 tablespoon olive oil or melted butter (for brushing)
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes in total. You’ll spend about 10-15 minutes on prep and shaping, plus 1 hour for the dough to rise. Don’t forget to add another 20-25 minutes for baking once the bagels are boiled!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by dissolving the yeast and 1 tablespoon of sugar in the warm water in a small bowl. Let it sit for about 5-10 minutes until it looks frothy. This means the yeast is ready to work its magic!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the bread flour, the remaining sugar, salt, and the zest of the orange. Give it a good stir to mix everything together evenly.
3. Combine Wet and Dry Ingredients:
Add the frothy yeast mixture and orange juice to the dry ingredients. Stir everything together until a rough dough starts forming. Don’t worry if it isn’t perfect just yet!
4. Knead the Dough:
Transfer the dough onto a floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. When it’s nearly done kneading, gently fold in the chopped dried cranberries, making sure they’re evenly distributed throughout the dough.
5. Let It Rise:
Put the dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap. Set it in a warm spot and let it rise for about 1 hour, or until it doubles in size. This is the dough’s time to shine!
6. Prepare to Bake:
Once the dough has risen, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
7. Shape the Bagels:
Punch down the risen dough to release some air. Divide it into 10-12 equal pieces and roll each piece into a ball. To shape the bagels, poke a hole in the center of each ball with your thumb, then gently stretch the hole to about 1.5-2 inches in diameter.
8. Boil the Bagels:
In a large pot, bring water to a boil and stir in the honey. Carefully place 2-3 bagels at a time into the boiling water. Let them boil for about 1 minute on each side. Use a slotted spoon to remove them and place them on the parchment-lined baking sheet.
9. Brush and Bake:
Lightly brush the tops of the bagels with olive oil or melted butter. Then bake them in the preheated oven for 20-25 minutes, or until they turn golden brown and smell heavenly!
10. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack before serving. Enjoy your delicious Mini Cranberry Orange Bagels!
Can I Use Fresh Cranberries Instead of Dried?
Fresh cranberries can be used, but they have a tart flavor and higher moisture content. If using fresh cranberries, consider sweetening them with a bit more sugar, or incorporating them into a mix of other fruits to balance the taste.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months. Thaw at room temperature before enjoying!
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough a day ahead and refrigerate it after kneading. Just let it sit at room temperature for about 30 minutes to an hour before proceeding with shaping, boiling, and baking.
What Can I Use Instead of Orange Zest?
If you don’t have orange zest, lemon zest is a great alternative for a different citrus flavor. Alternatively, you can skip the zest altogether, but you’ll miss out on that bright, aromatic kick!
