CINNAMON DRIED CRANBERRY BAGELS: Submitted by: Sophie M. | Date Added: 16 Nov 2014
Listed in: Misc

2 teaspoons active dry yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
3-1/4 to 3-1/2 cups bread flour
1 cup dried cranberries
1 egg white
1-1/2 teaspoons cinnamon-sugar
1/4 cup of pumpkin seeds

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the sugar, cinnamon, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough; stir in cranberries.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; let rest 10 minutes. Shape into 10 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a parchment paper-lined baking sheet. Cover and let rest for 30 minutes, then refrigerate overnight.
Let stand at room temperature for 30 minutes; flatten bagels slightly. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels.
Brush bagels with egg white; sprinkle with cinnamon-sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 425° for 12-16 minutes or until golden brown. Remove to wire racks to cool.

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