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Cranberry Orange Bagels — 24 Comments

  1. Mmm these bagels look wonderful! Love the orange/cranberry flavor combination, and they look delicious! I’ve only made bagels at home once, I’ll have to try making some soon again! Thanks for sharing!

  2. I made these tonight and they were delicious! I got about ten from this recipe when. I measured out the dough to 2.7 ounces as suggested. I made a slight change to it, I used 1tablespoon of baking soda along with the sugar when the water came to a boil and I didn’t brush the egg white and water on. The bagels were so chewy and delicious! Such a nice balance of cranberry to orange, I thought. Thank you for the recipe, this one is a keeper.

    • Ohhh….Pam those bagels are my favorite. I haven’t made them in a long time. I think I might make them this week. Thanks for the reminder! 🙂

    • Hi Carol, Using fresh cranberries will create juicy spots in the bagels and are sour compared to dried. I think I would use dried cranberries but the choice is up to you. 🙂

  3. This will be a long post! I’ve always wanted to make bagels but thought they would be complicated and time consuming. These are neither. Now cranberry orange is my favorite combination. I had frozen berries but no orange. I had leftover yeast from Easter that I didn’t want sitting around. So made the recipe without either cranberries or orange. I discovered seriously delicious plain bagels that you could easily adapt with yes, cranberry and orange, and I’m thinking chocolate chips, blueberries, dusting the tops with poppy or sesame seeds. Your imagination is your only limitation I think. Anyway hot/warm bagels out of the oven with butter (or I made maple cinnamon cream cheese) was heavenly. Thank you thank you. These will be made often on saturdays and sundays

    • Hi Nancy, That’s amazing! I’m glad you took the chance and discovered how easy making fresh bagels can be. ENJOY!

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