Homemade bagels are a true labor of love, and these cranberry walnut bagels are no exception. They’re chewy, flavorful, and perfect for the holiday season or any time you want a sweet and nutty breakfast treat. Packed with tart dried cranberries and crunchy walnuts, these bagels pair wonderfully with cream cheese or a drizzle of honey. Whether you enjoy them toasted with butter or as a base for a hearty sandwich, these bagels will quickly become a family favorite. Plus, the process of boiling and baking them ensures that quintessential bagel texture you can’t find anywhere else.
Ingredients:
- For the dough:
- 4 cups bread flour
- 1 ½ teaspoons salt
- 1 ½ tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 ¼ cups warm water (110°F/45°C)
- ¾ cup dried cranberries
- ½ cup chopped walnuts
- For boiling:
- 8 cups water
- 1 tablespoon baking soda
- 1 tablespoon honey or molasses (optional)
- For topping:
- Egg wash (1 egg beaten with 1 tablespoon water)
- Optional: coarse sugar or additional chopped walnuts for sprinkling
Instructions:
- Prepare the dough:
- In a large mixing bowl, combine bread flour, salt, sugar, and yeast. Gradually add the warm water and mix until a dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes, or until it becomes smooth and elastic.
- Flatten the dough slightly and sprinkle the dried cranberries and chopped walnuts over it. Fold and knead until evenly incorporated.
- First rise:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1–1 ½ hours, or until doubled in size.
- Shape the bagels:
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger and stretch it gently to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet. Cover and let rest for 10 minutes.
- Boil the bagels:
- Preheat your oven to 425°F (220°C).
- In a large pot, bring water to a gentle boil. Stir in the baking soda and honey or molasses if using.
- Boil 2–3 bagels at a time for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.
- Bake the bagels:
- Brush each boiled bagel with egg wash. Sprinkle with coarse sugar or extra chopped walnuts if desired.
- Bake in the preheated oven for 20–25 minutes, or until golden brown.
- Cool and enjoy:
- Transfer the bagels to a wire rack to cool completely before serving. Store in an airtight container for up to 3 days or freeze for longer storage.
These cranberry walnut bagels are delightful with a smear of whipped cream cheese or as part of a festive brunch spread. Enjoy!
