Friday, September 12

Cranberry-Lemon & Ginger Whole Wheat Bagels

If you have been following this blog for anytime, you know I have a deep weakness for carbs; particularly muffins, breads and bagels. Unlike most bakery bagels that end up in the dessert category, I wanted something I could feel good about eating for breakfast. If you missed my Whole Wheat Bagels I did a few tweaks on it to create this delicious Cranberry-Lemon & Ginger Whole Wheat Bagel. The texture is soft and chewy and the fresh ginger and lemon essential oil bring a burst of flavor. If you don't have food grade essential oil use grated lemon zest.

When I make bagels I typically bake a bunch and this recipe is perfect for doubling. They also freeze beautifully and are a nice change from the usual toast or oatmeal. Just slice and pop into freezer safe bags. Super tasty these are sure to become a family favorite!

Cranberry Lemon & Ginger Whole Wheat Bagels
Yield: 12-16 Bagels

1 1/2 cups warm water
1 tablespoon honey or brown sugar
1 3/4 teaspoon salt
1 tablespoon instant yeast
4 cups plus 3 tablespoons whole wheat flour (approximately)
1 tablespoon vital wheat gluten
1/4 cup butter, melted
2/3 cup low sugar dried cranberries
4 drops food grade lemon essential oil
3/4 inch piece fresh ginger, finely grated

10 cups water
2/3 cup baking soda

In the bowl of a stand mixture combine the water, honey and salt. Sprinkle the yeast on top and let mixture set for five minutes. Stir. With dough hook attached, add 3 cups of flour, gluten and melted butter. While mixing on low, add the remaining flour in 1/2 cup increments until the dough forms a ball and pulls away from the sides of the mixer. Increase speed to medium and mix for five minutes. Dough will be slightly stiff but still smooth and pliable.

Lightly oil a large bowl and let dough rise for 1 hour or until almost doubled in size (cover the bowl with plastic wrap while rising).

Preheat oven to 450 degrees. Fill a large pot with 10 cups of water and bring to a boil.

Turn dough out onto a counter and add the cranberries, essential oil and ginger. Knead for about 1 minute. Separate dough into 12- 16 pieces (depending on the size you like your bagels) and roll into smooth balls. Cover dough with plastic wrap as you prepare the bagels. Once you have rolled the dough into balls, gently poke a hole in the middle of each ball and stretch until a 1-inch in diameter hole forms. Place on a lightly oiled parchment lined baking sheet.

Add baking soda to the boiling water and drop 4-5 bagels at a time into the water, boil for 30 seconds and then remove to a drying rack. Once all the bagels have been boiled, place on prepared baking sheets and bake for 11 minutes or until golden brown.

Let rest on cooling racks for at least 30 minutes before freezing.

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