CRANBERRY ORANGE BAGELS

Cranberry Orange Bagels image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 11

1 - plus 4 tablespoons water (70° to 80°), divided
1/2 cup(s) dried cranberries
1/3 cup(s) packed brown sugar
4 1.2 teaspoon(s) grated orange peel
1 teaspoon(s) salt
1/4 teaspoon(s) ground cloves
3 cup(s) bread flour
1 package(s) (1/4 ounce) active dry yeast
1 tablespoon(s) sugar
1 - egg white
1 tablespoon(s) cornmeal

Steps:

In bread machine pan, place 1 cup plus 2 tablespoons water, cranberries, brown sugar, orange peel, salt, cloves, flour and yeast 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). When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; 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 in. apart on prepared pan. Bake at 400° for 18-22 minutes or until golden brown. Remove to wire racks to cool.