Cranberry Orange Bagels
From taste of home's healthy cooking magazine, oct/nov 2010. submitted to the magazine by kristy reeves, leroy kansas.
Steps
In bread machine pan , place 1 cup plus 2 tbsp water , cranberries , brown sugar , orange peel , salt , cloves , flour and yeast in order suggested by manufacturer.
Select dough setting.
When cycle is completed , turn dough onto a lightly floured surface.
Shape into nine balls.
Push thumb through centers to form a 1-in.
Whole.
Stretch and shape dough to form an even ring.
Cover and let rest for 10 inutes.
Flatten rings slightly.
Fill a dutch oven two-thirds full with water.
Add sugar and bring to a boil.
Drop bagels , two at a time , into boiling water.
Cook for 45 seconds.
Turn and cook 45 seconds longer.
Remove with a slotted spoon.
Drain on paper towels.
Whisk egg white and remaining water.
Brush over bagels.
Coat a baking sheet with cooking spray and sprinkle with cornmeal.
Place bagels 2 inches apart on prepared pan.
Bake 400 degrees for 18-22 minutes or until golden brown.
Remove to wire racks to cool.
Ingredients
water, dried cranberries, brown sugar, orange peel, salt, ground cloves, bread flour, active dry yeast, sugar, egg white, cornmeal