Cranberry and Walnut Bagels

Instructions

1. 1

   Mix flour, yeast, and salt in a large bowl. Add warm water and honey, then stir until a shaggy dough forms.

   Tip: Ensure the water is around 40°C for optimal yeast activation.

2. 2

   Knead the dough on a floured surface for 10 minutes until smooth and elastic, then incorporate the chopped cranberries and walnuts by folding them in gently.

   Tip: Save a few walnut pieces for topping if desired.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let it rise for 1.5 hours until doubled in size.

   Tip: A warm, draft-free location works best for rising.

4. 4

   Divide dough into 8 equal pieces. Roll each piece into a ball, poke a hole in the center with your thumb, and stretch into a bagel shape with a 3cm hole.

   Tip: Make the hole larger than you think—it will close slightly during cooking.

5. 5

   Place bagels on a parchment-lined baking tray, cover loosely, and let them rest for 30 minutes.

   Tip: This second rise ensures a lighter, airier texture.

6. 6

   Preheat oven to 200°C. Bring water and honey to a boil in a large pot, then carefully boil each bagel for 1-2 minutes per side until they float and rise slightly.

   Tip: Work in batches to avoid overcrowding the pot.

7. 7

   Remove bagels with a slotted spoon and place on a lined baking tray. Brush tops with a little water and sprinkle sesame seeds if using.

   Tip: Pat bagels dry gently before adding toppings so they adhere properly.

8. 8

   Bake for 25-30 minutes until golden brown and the bagels sound hollow when tapped on the bottom.

   Tip: For extra crispness, place bagels on the lowest oven rack during the final 10 minutes.