These cranberry bagels are dense, chewy and studded with dried cranberries and crunchy, toasted walnuts. They are ready in under 2 hours and use half whole wheat flour for added fiber and nutrients!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
30 minutes
Cook Time
15 minutes
Proof Time
1 hour
Total Time
1 hour 45 minutes
Servings
8 bagels
Difficulty
Moderate
Calories *
308 kcal per serving
Technique
Make dough, proof, shape, proof, boil and bake.
Flavor Profile
Whole wheat bagels with cranberries and walnuts.
* Based on nutrition panel
These bagels are amazing! Thank you for the recipe. ⭐⭐⭐⭐⭐
Barb
An easy cranberry bagel recipe that uses whole wheat flour and tart cranberries for an added complexity of flavor and texture! Enjoy this fun bagel recipe for breakfast with cream cheese or a drizzle of honey, or use it for a flavor-packed sandwich!
Why You Will Love this Recipe
- Chewy, soft New York-style bagel texture. Just like my other bagel recipes, this dense, chewy bagel is easy and practically foolproof!
- 50% whole wheat flour! I use a blend of whole wheat and bread flour for added nutrients and filling fiber!
- Low sugar tart cranberries add texture & flavor!
Ingredients & Substitutions
- Active Dry Yeast
- Granulated Sugar
- Warm Water
- Bread Flour: Just like with Montreal style bagels, I recommend using bread flour instead of all-purpose flour because it contains more gluten for chewy bagels. You can also substitute an equal amount of high-gluten flour by weight like in my sourdough discard bagels for extra chew!
- Whole Wheat Flour: I use whole wheat flour for the flavor and nutrients, like in my pumpernickel bagels, but you could use bread flour instead.
- Salt
- Dried Cranberries: I love the contrasting tart flavor of lower sugar dried cranberries, but you could also use completely unsweetened dried cranberries or my favorite dried cranberries that are sweetened with apple juice! Dried tart cherries are also exceptional!
- Walnuts: I love the added flavor and crunch of lightly toasted, chopped walnuts, but you could certainly omit them or substitute pecans instead!
See the recipe card for full information on ingredients and quantities.
Variations
- Mix up the mix-ins: You could add different dried fruits, chocolate chips, or nuts like these chocolate chip bagels or flavor the dough with orange zest or spices like my cinnamon raisin bagels, or lean into the sweetness and top with the cinnamon sugar from my Panera copycat French toast bagels!
- Make plain cranberry bagels: I love the added health benefits of whole wheat flour but you could also use my Montreal style bagel recipe or this recipe for homemade bagels for a more neutral flavor base.
How to Make Cranberry Bagels
Use these instructions to make chewy homemade cranberry bagels! Further details and measurements can be found in the recipe card below.
Step 1: In a small bowl, combine yeast and sugar. Add ½ cup warm water. Let sit for 5 to 10 minutes until foamy.
Step 2: Meanwhile, in a large bowl or bowl of a stand mixer fitted with the dough hook attachment add bread flour, whole wheat flour and salt. Once foamy, pour in yeast mixture and another ½ cup warm water. Stir with a wooden spoon or on low speed with the dough hook, adding just enough of remaining ¼ cup water until a dough forms. Stir in dried cranberries and walnuts.
Step 3: Increase the mixer speed to medium and knead for 4-6 minutes or until a smooth dough forms. Take a small piece (try to avoid the cranberries and walnuts) and gently work it into a square. The dough in the center should be able to be pulled thin enough to let light through without any large veins.
To knead by hand: Transfer dough to a lightly floured surface. Knead in any extra dried cranberries and walnuts that didn’t get stirred into dough. Knead dough by hand for 10 to 15 minutes until smooth, soft and elastic.
Step 4: Shape dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover with plastic wrap or a tea towel and let rise in a warm place for 1 hour until doubled.
Step 5: Meanwhile, fill a large pot two-thirds full with water. Heat water to a boil and then reduce boiling water to a simmer. Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper.
Step 6: Punch down risen dough and divide dough into 8 equal pieces. Shape each piece into a smooth ball. Use fingers to poke a hole in the center of each ball, stretching each hole until it is as big as half the diameter of the entire bagel (it might look too big at first, but it will shrink when you boil/bake it). Place bagels on the prepared baking sheet. Cover with a damp towel or lightly greased plastic wrap and let final proof for 20 minutes.
How to hand-roll a bagel: The quick and easy method above works but a properly hand-rolled bagel is just as simple and makes a more dense, chewy bagel! Learn how with step-by-step photos in my everything bagel recipe!
Step 7: Once bagels have proofed, use a slotted spoon to lower a few bagels at a time into simmering water. Allow bagels to float to top. Leave the bagels in water for 30 to 35 seconds, then flip over and leave in water another 30- 35 minutes.
Step 8: Remove bagels with a slotted spoon and return to the prepared baking sheet. Repeat with remaining bagels.
Step 9: Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let cool completely on a cooling rack before slicing.
Recipe FAQs
Homemade bagels tend to keep best for up to 1 day at room temperature, stored in a paper bag. After that, I highly recommend freezing them in a freezer-safe resealable bag, and thawing, slicing and toasting them as needed. You can also slice them before freezing for easy toasting! They will retain freshness for up to 3 months frozen.
Cranberry bagels are delicious with cream cheese, honey or butter for breakfast, but they also make fantastic bagel sandwiches! Try them with turkey and slices of havarti; chicken salad; or tuna salad for an easy lunch.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Cranberry Bagels
Ingredients
- 2 ¼ teaspoons active dry yeast, 1 packet
- 1 ½ tablespoons granulated sugar
- 1 ¼ cups warm water, 110 to 115 degrees F
- 2 cups bread flour, plus more for kneading
- 1 ½ cups whole wheat flour
- 1 ½ teaspoons salt
- ¾ cup dried cranberries
- ¾ cup walnuts, chopped, lightly toasted
Instructions
- In a small bowl, combine yeast and sugar. Add ½ cup warm water. Let sit for 5 to 10 minutes until foamy.
- Meanwhile, in a large bowl or bowl of a stand mixer fitted with the dough hook attachment add bread flour, whole wheat flour and salt. Once foamy, pour in yeast mixture and another ½ cup warm water. Stir with a wooden spoon or on low speed with the dough hook, adding just enough of remaining ¼ cup water until a dough forms. Stir in dried cranberries and walnuts.
- Increase the mixer speed to medium and knead for 4-6 minutes or until a smooth dough forms. Take a small piece (try to avoid the cranberries and walnuts) and gently work it into a square. The dough in the center should be able to be pulled thin enough to let light through without any large veins.
- To knead by hand: Transfer dough to a lightly floured surface. Knead in any extra dried cranberries and walnuts that didn’t get stirred into dough. Knead dough by hand for 10 to 15 minutes until smooth, soft and elastic.
- Shape dough into a ball and place in a large, lightly greased bowl; turn to coat. Cover with plastic wrap or a tea towel and let rise in a warm place for 1 hour until doubled.
- Meanwhile, fill a large pot two-thirds full with water. Heat water to a boil and then reduce to a simmer. Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper.
- Punch down risen dough and divide dough into 8 equal pieces. Shape each piece into a smooth ball. Use fingers to poke a hole in the center of each ball, stretching each hole until it is as big as half the diameter of the entire bagel (it might look too big at first, but it will shrink when you boil/bake it). Place bagels on the prepared baking sheet. Cover with a damp towel or lightly greased plastic wrap and let final proof for 20 minutes.
- Once bagels have proofed, use a slotted spoon to lower a few bagels at a time into simmering water. Allow bagels to float to top. Leave the bagels in water for 30 to 35 seconds, then flip over and leave in water another 30- 35 minutes.
- Remove bagels with a slotted spoon and return to the prepared baking sheet. Repeat with remaining bagels.
- Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let cool completely on a cooling rack before slicing.
Notes
Variations – Add some spice or orange zest to the dough for cranberry orange bagels!
Storage – Store at room temperature for 1 day or in a resealable freezer bag in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this homemade bread recipe. Check out all our bagel recipes or explore more creative breakfast and brunch recipes!
These bagels are amazing, it is crazy to me that I can have homemade bagels at home in under two hours!! Mind Blown! I made these with dried blueberries and I just loved them!
These bagels are amazing! Thank you for the recipe.