Cranberry Hazelnut Bagels

I just bought myself a Bosch MUM86 (I reviewed one last year, and really fell in love with it for baking bread - and now I decided I had to have one.) and for the inauguration, I decided to make bagels. It's definitely one of my favorite breads, but everytime I make it in my Kitchen-Aid, I end up with a lot of clean-up (since the recipe yields a slightly too-big dough to fit properly in the bowl) and I'm always afraid that it'll break the gears. Plus, last time I tried, my yeast must have been old because they never rose properly.

This time, I wasn't taking any chances with dry yeast, but decided to try the same recipe with fresh yeast instead. It worked very well - so this is probably what I'll do from now. Fresh yeast is extremely accessible in Sweden - it's in every grocery store - and it's much cheaper than the dried yeast. But, feel free to make it with dried - as long as it's not too old!

I wanted to try a different variety than the normal cinnamon-raisin that I usually make, so I went with cranberries and toasted hazelnuts. Yum! What's your favorite bagel flavor?

Cranberry Hazelnut Bagels
(printable recipe)
about 16

Starter:
12 g fresh yeast
600 g high-gluten flour (can be labelled as strong or bread flour)
625 ml water, lukewarm

Mix everything, and leave to rise for about two hours.

Main dough:
the starter
12 g fresh yeast
450-500 g high-gluten flour
5 tbsp sugar
3 tsp salt
1 tbsp molasses or honey

100 g dried cranberries
100 g toasted hazelnuts, halved


New toys!

Knead everything but the cranberries and the hazelnuts into a very hard dough. It shouldn't feel sticky. Count on 8-10 minutes in a stand mixer, or twice the time if you do it by hand. Add the hazelnuts and cranberries for the last few minutes.

Divide the dough into 15 equally sized pieces (my bagels are usually around 120 g) and shape into round balls. Leave to rest for 20 minutes.

Shape each ball into a bagel, by poking a hole in the middle with your finger, then gently stretching the hole and twirling it around your fingers. Leave to rest for another 20 minutes. At this point, you can retard the bagels by placing them in the fridge for a few hours or overnight.

Bring a wide pot of water to boil, and add 1 tbsp baking soda. Boil the bagels for one minute on each side (I can usually fit three at a time), and then place them on a baking sheet. Bake at 225�C for 10 minutes.

Recept p� svenska:
Bagels med tranb�r & hasseln�tter