Our Mini Cranberry Orange Bagels are bite-sized treats bursting with fruity flavor! The sweet cranberries and zesty orange make a perfect pairing for breakfast or a snack.
They’re fun to make and even more fun to eat! I love having them fresh out of the oven with a bit of cream cheese. Trust me, they won’t last long on the table! 😊
Key Ingredients & Substitutions
Bread Flour: Bread flour gives these bagels their chewy texture because of its higher protein content. If you don’t have bread flour, you can use all-purpose flour, but the texture will be slightly different.
Orange Zest: Fresh orange zest brightens the flavor of the bagels. If you don’t have oranges, lemon or lime zest works great too! Just keep in mind that lemon will change the taste a bit.
Dried Cranberries: Chopped dried cranberries add a sweet and tangy bite. Feel free to swap them for raisins or even chopped dried apricots if you prefer a different fruit flavor.
Instant Yeast: This type of yeast is easy to use as it doesn’t need to be activated beforehand. If you only have active dry yeast, you can use that too—just dissolve it in warm water first and let it sit for about 5 minutes until it gets bubbly.
Honey: The honey in the boiling water helps give a nice shine to the bagels. You can replace it with brown sugar or even maple syrup in a pinch.
How Do You Get the Perfect Bagel Shape?
Shaping the bagels can be tricky, but it’s all about handling the dough gently. After the dough rises, divide it into equal pieces, then turn each one into a smooth ball. Use your finger to poke a hole in the center, then wiggle your finger to stretch it out. Make sure not to stretch it too thin, or it might break during boiling!
- Keep your hands floured to avoid sticking.
- Remember to let them rest for 20-30 minutes after shaping; this helps relax the dough.
- Don’t worry if the holes close a little during boiling; you can reshape them after.
How to Make Mini Cranberry Orange Bagels?
Ingredients You’ll Need:
For the Bagels:
- 2 cups bread flour (plus extra for kneading)
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 3/4 cup warm water (about 110°F/43°C)
- 1 tbsp olive oil
- Zest of 1 large orange
- 1 cup dried cranberries (chopped if large)
- 1 tbsp honey (for boiling water)
- Optional: coarse sugar for topping
How Much Time Will You Need?
This mini cranberry orange bagel recipe requires about 15 minutes of prep time and 1 to 1.5 hours for rising, plus another 15-20 minutes for baking. Altogether, you’re looking at approximately 2 hours from start to finish before you can enjoy these delightful bagels!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, combine the bread flour, sugar, salt, instant yeast, and zest of the orange. Giving it a good stir will ensure that everything is evenly mixed, making sure each bite of bagel is packed with flavor!
2. Forming the Dough:
Add the warm water and olive oil to the bowl with the dry ingredients. Mix everything together until you have a shaggy dough. Don’t worry if it’s a bit sticky; that’s perfect for bagels!
3. Kneading the Dough:
Transfer the dough to a floured surface and knead it for about 8-10 minutes. You want it to become smooth and elastic. During the last few minutes of kneading, gently incorporate the dried cranberries—this will give your bagels sweet surprises!
4. Letting It Rise:
Place the kneaded dough in a lightly oiled bowl, and cover it with a damp cloth or plastic wrap. Find a warm spot for it to rise until it doubles in size—this can take about 1 to 1.5 hours.
5. Shaping the Bagels:
Once the dough has risen, punch it down to release the air. Divide the dough into 8-10 equal pieces. Shape each piece into a ball, then poke a hole in the center with your finger. Gently stretch it to create a bagel shape. Don’t stress if it’s not perfect; they’ll still taste great!
6. Resting the Bagels:
Place the shaped bagels on a parchment-lined baking sheet. Cover them and let them rest for about 20-30 minutes. This helps them puff up a bit more before boiling.
7. Preheating and Boiling:
While they’re resting, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the honey. Once boiling, you can begin boiling the bagels in batches for about 1 minute on each side.
8. Baking the Bagels:
After boiling each bagel, use a slotted spoon to remove them and place them back on the baking sheet. If you want to add a little flair, sprinkle coarse sugar or extra cranberries on top while they’re still wet. Bake them for 15-20 minutes, or until they turn golden brown.
9. Cooling Off:
Once they’re out of the oven, let the bagels cool on a wire rack. This will help them maintain their wonderful texture. Then, they’re ready to be enjoyed!
Enjoy your fresh mini cranberry orange bagels warm or toasted for an extra special treat!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for some or all of the bread flour! However, the texture will be denser. If you use whole wheat flour, consider adding an extra tablespoon of water to compensate for the absorbency of the flour.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it might be due to the yeast not being active. Make sure to use warm water (around 110°F/43°C) and check the expiration date on your yeast. If it’s still not rising, try placing it in a warmer spot, like near an oven or in a turned-off microwave with a cup of hot water.
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 3 days. For longer storage, they freeze well! Just wrap them tightly in plastic wrap and then in foil. Thaw them at room temperature or toast them directly from the freezer.
Can I Add Other Ingredients to the Bagels?
Absolutely! Feel free to add in other mix-ins like chopped nuts, seeds, or even spices like cinnamon for a different flavor profile. Just keep in mind that any added ingredients may slightly alter the texture of the bagels.
