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Ingredients
- TOPPING:
- 1 1/8 cups 1 1/8 cups water (70 to 80 degrees F)
- 2 tablespoons 2 tablespoons sugar
- 1 teaspoon 1 teaspoon salt
- 1 1/4 teaspoons 1 1/4 teaspoons ground cinnamon
- 1/4 cup 1/4 cup quick-cooking oats
- 3 cups 3 cups bread flour
- 2 1/2 teaspoons 2 1/2 teaspoons active dry yeast
- 3/4 cup 3/4 cup dried cranberries
- 1/4 cup 1/4 cup chopped pecans
- 2 tablespoons 2 tablespoons brown sugar
- 1 teaspoon 1 teaspoon ground cinnamon
- Directions
- ● In a large saucepan, bring 2-qt. water 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.
- ● Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 20-25 minutes or until golden brown.
Preparation
Step 1
Several reviewers suggested leaving off the cinnamon and sugar because it took away from the taste of the cranberries or it made them too sticky.