Cranberry Orange Bagels

I like to have things in my freezer that can be easily grabbed in the morning...I'm not much of a morning person and add 2 kids in(one who moves like molasses) and I'm frantically scrambling for the door to get to where we need to go. I already have part of a batch of Pumpkin Bagels in there so I wanted to try these next.

I'm loving making my own bagels...really!

Cranberry Orange Bagels-shared from Apples to Zucchini
1 cup plus 2 tbsp warm water
1/2 cup dried or fresh cranberries(chop the fresh ones)
1/3 cup brown sugar
zest of one orange(2-3 tsp)
1 tsp salt
1/4 tsp ground cloves
3 cups flour(1 cup ww, 2 cup ap)
2 1/4 tsp yeast

Combine ingredients in bread machine according to manufacturer's directions. Start dough cycle. Check after 5 mins to make sure its not to soft(which is what happened to me and I wasn't here to check it, add more flour 1 tbsp at a time, or if its to dry add 1 tbsp of water at a time until desired consistency is reached). About 15 mins before cycle is done, place a large pot of water on stove and bring to a boil.

Once dough cycle is done, remove dough and place on lightly floured surface. Divide into 8-9 equal pieces. Roll into balls and flatten slightly. Break hole in the center and give it a twirl to form bagel shape. Place on cookie sheet and let rise for 10 mins.

Place bagels in water 2-3 at a time(depending on how big your pot is) and let boil for 45 secs, flip and boil for 45 seconds more. Remove with slotted spoon and drain.

Bake for 18-22 mins or until golden brown.

**These were very good! Chewy on the inside, crispy on the outside! As previously mentioned I wasn't here to watch the dough, normally I am and always will be. But if you find you come home and the dough is too soft, then let it finish the cycle. Once its done place dough on a heavily floured surface and lightly knead in extra flour until a stiffer dough forms. I saved the bagels whew...I hate waisting food!