October 7, 2012

Cranberry Orange Bagels

So my husband and I went on a date to our favorite bagel shop the other night.  There's nothing like enjoying a delicious bagel and a latte with the one you love!  I've only attempted making bagels once and they were a flop-hard as a rock, but they made a nice treat for the hens to peck at!  But after seeing how pricey bagels are getting to be, I told him I was going to try my hand at them once more.  "Don't even bother", he says, "you'll waste your time trying and you know they won't turn out."  That was the wrong thing to say to me-always up to the challenge, I set out to make them that day!  :)  I found this simple recipe from Taste of Home using a bread machine.  They were so easy to whip up, I wasn't anticipating anything spectacular and thought this would be the end to my bagel making days.  It was fun for the kids to see how bagels were actually made. My daughter helped me shape them and was surprised to see me dropping them into the boiling water.  Well, it worked!  They were fantastic!  Delicious cranberry orange flavor and just the right amount of chewiness.  The honey butter was wonderful on them and they'd also make great bread for turkey sandwiches.  Oh!  Hubby got a blind taste test upon arrival-he loved them but requested a swap of cranberries for chocolate chips!   :)  I think the next one we'll try will be a chocolate orange-pecan. 

1 cup plus 4 tablespoons warm water, divided
1/2 cup dried cranberries
1/3 cup packed brown sugar
4-1/2 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) or 2-1/4 teaspoons active dry yeast
1 tablespoon sugar
1 egg white
1 tablespoon cornmeal

Place 1 cup plus 2 tablespoons water in the bread machine.  Add the cranberries, brown sugar, orange peel, salt, cloves, flour and yeast in order recommended by manufacturer.  Select dough setting.  (You may need to add 1 to 2 tablespoons of water or flour after 5 minutes of mixing-I had to add a little flour.)  When cycle is complete, turn dough onto lightly floured surface.  Gently shape into 9 balls.  Push thumb through centers to form a 1-inch hole.  Carefully stretch and shape dough to form an even ring.  Cover with a towel and let rest for 10 minutes; flatten rings slightly.  Fill a large Dutch oven 2/3 full with water.  Stir in the 1 tablespoon sugar and bring to a boil.  Drop bagels, two at a time, into the boiling water.  Cook for 45 seconds; turn and cook another 45 seconds.  Remove with a slotted spoon and drain on paper towels.  Whisk the egg white and remaining water; brush over bagels.  Lightly coat a baking sheet with cooking spray and sprinkle with cornmeal.  Carefully transfer the bagels to prepared pan.  Bake at 400 degrees for 18-22 minutes, until golden brown.  Remove to wire racks to cool.  Yield:  9 bagels

Honey Butter with Orange and Cardamom:

1/4 cup (1/2 stick) butter, softened
1/8 cup honey
1 teaspoon grated orange peel
1/2 teaspoon ground cardamom

Combine butter and honey and beat until fluffy.  Add orange peel and cardamom and mix well.  Store in the refrigerator.

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