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Cranberry Orange Bagels (Vegan)

Prep Time5 minutes
Cook Time30 minutes
Total Time2 hours 5 minutes
Course: Breakfast
Cuisine: American
Keyword: Vegan
Servings: 8 people
Author: admin

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!!