Frosted Cranberry & Lemon Bagels

December 16, 2016

FRA La la LA laaaa la LAAA leeeeee laaaaaaaaaaaaaaaaaaa

 

Christmas is a comin peeps. And nothin screams festive like the frosted cranberries.

 

Aren't they just adorable??? All you gotta do, it dunk the berries in water and then roll in sugar. 

 

Boom.

 

Festive. AF.

For the cranberries, I cut some into little itsy bitsy pieces, some I just popped by squeezing it and the rest I thinly sliced into cut little rings. 

 

I've never cooked with cranberries before so it was fun playing around with the shapes I cut.

 

Cranberries tend to be a tart too, so you'll definitely want to add sugar in this recipe. I typically don't add sugar to any bagel (aside from a tad for the yeast when proofing) but for this, it's needed.

And can we talk about this crumb topping???

I have no idea why this happened. 

 

I wasn't going to do it, let me tell you....

 

I debated for a whole 6 minutes. 

Because I was afraid the crumble and the bagel would cook a difference paces and the crumble would be over cooked and dark.

 

Boy was this girl wrong. And it adds SUCH dimension. 

Have you ever had a bagel with an oatmeal crumble ontop?

And then to add the final touch, lemon zest.

Nothing makes a fresh bite like lemon. 

 

And the tart from the cranberries, the sweet from the bagel and the crumble...and then the bite and bitterness from the refreshing lemon zest.

 

You my friend, have got yoself a tasty bagel. 

 

Frosted Cranberry & Lemon Bagels

 

yield: 8 bagels

prep time: 10 minutes

cook time: 15-20

 

Ingredients:

Bagel:

  • 1 1/4 c really warm water

  • 1 packet or 2 1/4 tsp active dry yeast

  • ¼ c sugar

  • 3 c bread flour

  • + ½ - 1 c all purpose flour

  • ¾ c of chopped fresh cranberries

  • 1 Tbs lemon zest

 

Crumble:

  • ½ c quick oats

  • ¼ c flour

  • ½ stick butter (room temp)

  • ¼ tsp cinnamon

  • Pinch of nutmeg

  •  

Directions:

  1. In a stand mixer with dough hook attachment mix the water, yeast and sugar and let sit for 10 minutes

  2. Meanwhile chop up the pint of cranberries, zest the lemon and make the crumble and set all aside.

  3. When yeast is ready add in the rest of the bagel ingredients, hold off on the all purpose flour, just add the bread flour.

  4. If dough is still sticky add in ¼ c at a time of all purpose flour until dough pulls away from the sides of the bowl.

  5. Let dough rise for 2 hours. The longer the better.

  6. When ready, bring a large pot of water to a boil.

  7. Meanwhile, line a baking sheet with parchment paper and preheat oven to 400 degrees

  8. The dough is a bit sticky once forming, so once the water boils, form the bagels and drop immediately into the water and let boil for 1-2 minutes.

  9. Fish out the bagels and place on the parchment, repeat until all are done.

  10. In globs, put the crumble ontop of the bagels, it doesn’t have to be perfect.

  11. Bake until golden brown ontop and bottom, make sure to check every 15 minutes – since these bagels have sugar in them this may cause the bottoms to brown faster than normal.

  12. And ENJOY!

Froooosted cranberries are mooooore than goood....

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