I don't known why, but there's something about making bread from scratch that I find very satisfying.  Sure, it takes a lot of effort, but it is SO worth it.  This is one of those recipes.  I had been wanting to experiment with bagels and try making them myself, which sometimes can be disastrous.  However, this recipe was actually easier than I thought (thanks to the bread machine) and I ended up with 8 wonderful homemade bagels that made me never want to buy bagels again.  The nice thing about this recipe, like most of the ones I post, is that you can sub in different fruit/nut combinations or leave them out all together.  It's hard to believe that boiling bread dough can create something so lovely.

Cranberry Nut Bagels

(makes 8)

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/4 cup quick-cooking oats
3 cups bread flour
2 1/2 teaspoons active dry yeast
3/4 cup dried cranberries
1/4 cup chopped pecans


TOPPING:
2 tablespoons brown sugar
1 teaspoon ground cinnamon


In bread machine pan, place the first seven ingredients 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). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans.

When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 5 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 5 minutes.

In a large saucepan, bring 2-qt. water to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 20-25 minutes or until golden brown.


 


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