Cranberry Nut Bagels

By 1For_Him

Ingredients

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

Details

Servings 8

Preparation

Step 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. * 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. * In a large non-aluminum 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° for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 8 bagels. Nutrition Facts: 1 serving (1 each) equals 250 calories, 3 g fat (trace saturated fat), 0 cholesterol, 297 mg sodium, 52 g carbohydrate, 3 g fiber, 7 g protein. Cranberry Nut Bagels published in Taste of Home August/September 2001, p18