So I’ve heard of this combo before and never really thought it sounded that great.I mean, Orange and Cranberry?? But as a food blogger, you don’t always make recipes that just YOU like. Ya know what I mean?? Anyways, I thought I would try it for the sake of others who might like it, and who knows…maybe I would actually like it. Guess what?? I DID!!
Now some people will be like, “Dried cranberries aren’t healthy!!” They’re right, but they’re so much EASIER!! If you would like to dry fresh cranberries you are more than welcome to!! To each their own right?? I even gave you the link to buy a nice big bag of fresh cranberries! Kudos to any of you whole take the time to actually do that!! I guess that makes me lazy.
I put a link in the first paragraph that you can purchase this oil at, but i’ll put it here again. (Orange Vitality Oil) If anybody is interested in joining the essential oil trend and wants to be a part of Young Living, feel free to comment below or DM me on insta! (ac_unit18) I don’t push oils on anybody, and i’m not a die-hard user. But I do stand behind them and know that they work. And of course they are all natural!
My favorite cutting board IS BACCCKKKKK!!! Now the one I linked isn’t the exact one I use, but that’s because I got mine in Hawai’i for my mom as a souvenir. It’s still a pretty cool one and you should definitely check it out! It’s made of bamboo, so no worries about plastic and chemicals!
Personally, I always bake mine 25 minutes. It makes them the perfect brownness. In our house, we like things browned! It seems to be the perfect level of flavor. If you don’t have cooling racks, you can purchase them using the link provided.
I hesitated to post this picture, because I look dopey. Honestly this is just me in my natural habitat! I love smelling food almost as much as I love eating it! In this picture, I’m taking a nice whiff of these fresh bagels outta the oven!!
Another thing I love doing, is trying new combos on bagels! The on bagel just has plain cream cheese, and yes it was delish! The other, I made into a PBJ. Now I know what you’re thinking. Peanut butter (technically almond butter) and Jelly on a cranberry orange bagel?? YUP!!
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Cranberry Orange Bagels (Vegan)
Ingredients
For Bagels
- 1 & 1/2 cups Warm water (between 100-110F, 38-43C)
- 2 & 3/4 tsp Quick rise yeast (I use Red Star)
- 4 cups Spelt flour (Or Whole Wheat)
- 1/4 tsp salt
- 2 tbsp Pyure (or preferred sweetener)
- 6 drops Orange Vitality Essential oil (Young Living) (Or 1 tsp Orange Extract)
- 1/2-1 cup Dried Cranberries
Water Bath
- 2 quarts water
- 1/4 cup Honey (Maple Syrup for vegan option)
Egg Wash/ Milk Wash
- 1 egg white (Almond milk for vegan option)
Instructions
- Whisk together the warm water and yeast. Cover and let sit for 5 minutes.
- In a mixer, add flour, salt, sweetener, orange essential oil, and the yeast mixture. Mix until combined. (I use my ninja so it only takes about 20 seconds.) If using a stand mixture, it takes about 2 minutes.
- Knead the dough for 4 minutes, kneading the dried cranberries into the dough.
- Spray a large bowl lightly with coconut oil, or olive oil. Place the dough into the bowl and be sure to coat all sides with the oil. Cover and let rise for 60-90 minutes, or until doubled in size.
- Preheat the oven to 425F
- Line 2 baking sheets with parchment paper.
- When the dough is ready, punch it down. Divide the dough into 8 equal pieces. ( As equal as you can) Shape each piece into a ball and then poke your finger through the middle to form your bagel shape. Let them sit while you prepare the water bath.
Water Bath
- Fill a large pot or pan with the 2 quarts of water and the honey (or maple syrup) Bring the mixture to a boil, then turn heat back to med/high. Drop the bagels in leaving enough room for them to float free.
- Cook the bagels for 1 minute on each side. (This gives the chewiness so don't skip or skimp!)
Egg Wash/Milk Wash
- After cooking the bagels, place them on your pre-prepared baking sheets and brush the sides and tops with your egg wash/ milk wash.
Baking
- Place 4 bagels onto each sheet. Bake for 20-25 minutes. Be sure to turn your sheets halfway through.
- Remove from the oven and let cool on the baking sheets for 20 minutes. Then transfer to cooling racks to cool completely.
- You can eat one right away and toast it up, or you can put them in a big ziploc bag and out them in the fridge for up to 2 weeks. They can also be frozen! These are good toasted with butter on top!!
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