Using Bread Flour Versus All-Purpose Flour For Bagels

Here’s a more detailed comparison: Bread flour, with its higher protein content, will give your bagels a chewier texture and help them hold their shape during the boiling process. On the other hand, all-purpose flour can result in a softer, slightly lighter bagel. Think about the texture you prefer when deciding which flour to use in your recipe.

BREAD FLOUR

Due to its higher protein content, bread flour is preferred over all-purpose flour to achieve the classic chewy texture of bagels. This leads to better gluten development and a denser, chewier crumb. 

• Higher Protein Content: Bread flour has a higher protein content (around 12-14%) compared to all-purpose flour. 
• Better Gluten Development: This higher protein content allows more gluten to form, resulting in a dough that is more elastic, capable of holding its shape, and develops a chewy texture. 
• Ideal for Chewy Bagels: The dense, chewy texture of bagels is a result of the high gluten content in bread flour

ALL-PURPOSE FLOUR

• Lower Protein Content: All-purpose flour has a lower protein content (around 10-11.7%). 
• Less Gluten Development: This results in a dough that is less elastic and may not achieve the same level of chewiness as bagels made with bread flour. Still Suitable for Bagels (with some caveats): While all-purpose flour can be used to make bagels, the resulting texture will likely be less chewy and dense than those made with bread flour

SUBSTITUTION TIPS

• If you’re substituting all-purpose flour for bread flour, consider using a brand with a higher protein content (e.g., King Arthur All-Purpose Flour). 
• You might also need to adjust the amount of liquid in your recipe, as all-purpose flour absorbs less water than bread flour. 

How to Make Homemade Cranberry Orange Bagels

Homemade cranberry orange bagels are a delightful twist on the classic breakfast favorite, combining the tartness of dried cranberries with the bright, citrusy zest of oranges. These chewy, golden-brown bagels offer a perfect balance of sweetness and tang, making them an irresistible treat. The dough, infused with fresh orange zest and a hint of brown sugar, develops a deep, rich flavor through the traditional boiling and baking process. Each bite bursts with juicy cranberries, adding a pop of color and natural sweetness. Whether enjoyed toasted with cream cheese or simply fresh out of the oven, these bagels bring a homemade warmth and a refreshing twist to any morning routine.

SOFT CHEWY HOMEMADE CRANBERRY ORANGE BAGEL INGREDIENTS LIST– full printable recipe below in recipe card. These cranberry orange bagels are so good that you don’t need butter or cream cheese!

• 1 cup plus 4 tablespoons water (110° to 115°)
• 1 (¼ ounce) packet active dry yeast or 1¼ teaspoons
• 1 teaspoon granulated sugar
• ½ cup dried cranberries
• 1/3 cup Swerve brown sugar substitute, packed
• 4½ teaspoons grated orange peel
• 1 teaspoon salt
• 3 cups bread flour
• 1 tablespoon granulated sugar
• 1 large egg white

EASTER BRUNCH BAGEL INSTRUCTIONS—MIXING BY HAND

1. TURN ON THE OVEN LIGHT. Add warm water to a large bowl with the yeast and sugar, and let the mixture stand until it foams (about 5 minutes).
2. Once the yeast has been proofed (foams), add the cranberries, brown sugar, orange peel, and salt; mix well.
3. Add enough flour until the dough forms a soft ball and pulls away from the bowl. To make the mixing process easier, use a Danish Dough Whisk. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Danish Dough Whisk Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place the dough in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap. Let it rise in a warm place until doubled, about 1½ hours. —COLD OVEN WITH THE LIGHT ON—
5. Punch down the dough; shape it into 11 balls (I weighed mine; they weighed about 2.7 ounces). Push your thumb through the centers to form a 2-inch hole. Stretch and shape the dough to form an even ring. Place it on individual pieces of parchment paper. Cover and rest for 10 minutes.
6. Fill a Dutch oven two-thirds full with water and sugar; bring to a boil.
7. Drop one bagel at a time (WITH THE PARCHMENT PAPER), parchment paper first, into the boiling water. Using tongs, gently remove the paper. Continue adding bagels (no more than four) one at a time into the boiling water. Boil for 45 seconds on one side; turn and boil for 45 seconds on the other side. Remove with a slotted spoon; drain on paper towels.
8. Transfer drained bagels onto cookie sheets lined with parchment paper.
9. Preheat the oven to 400°. Whisk egg whites and 1 tablespoon water and brush over bagels. Bake for 20-25 minutes or until golden brown. Remove to wire racks to cool. ENJOY! THIS RECIPE MAKES 11 SMALL BAGELS

BITE SIZE CRANBERRY ORANGE BAGEL INSTRUCTIONS—MIXING WITH A DOUGH HOOK

1. TURN ON THE OVEN LIGHT. Add warm water to a large bowl with the yeast and sugar, and let the mixture stand until it foams (about 5 minutes).
2. Once the yeast has been proofed (foams), add the cranberries, brown sugar, orange peel, and salt; mix well.
3. Mix them together with a hook attachment.
4. Add enough flour until the dough forms a soft ball and pulls away from the bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place the dough in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap. Let it rise in a warm place until doubled, about 1½ hours. —COLD OVEN WITH THE LIGHT ON—
6. Punch down the dough; shape it into 11 balls (I weighed mine; they weighed about 2.7 ounces). Push your thumb through the centers to form a 2-inch hole. Stretch and shape the dough to form an even ring. Place it on individual pieces of parchment paper. Cover and rest for 10 minutes.
7. Fill a Dutch oven two-thirds full with water and sugar; bring to a boil.
8. Drop one bagel at a time (WITH THE PARCHMENT PAPER), parchment paper first, into the boiling water. Using tongs, gently remove the paper. Continue adding bagels (no more than four) one at a time into the boiling water. Boil for 45 seconds on one side; turn and boil for 45 seconds on the other side. Remove with a slotted spoon; drain on paper towels.
9. Transfer drained bagels onto cookie sheets lined with parchment paper.
10. Preheat the oven to 400°. Whisk egg whites and one tablespoon water and brush over bagels. Bake for 20-25 minutes or until golden brown. Remove to wire racks to cool. ENJOY! THIS RECIPE MAKES 11 SMALL BAGELS

WHAT IS A DANISH DOUGH WHISK?

A Danish dough whisk, also known as a “brodpisker,” is a specially shaped tool with stiff loops of wire, designed to efficiently mix and stir dough, especially bread dough, without over-mixing or getting dough stuck in the loops. 

How to Get a Dark Golden Bagel

MALT SYRUP VERSUS HONEY

While honey is a common and often effective substitute, using malt syrup (specifically non-diastatic malt syrup) in the water bath for bagels enhances browning and flavor in a way that honey or other sweeteners might not quite achieve. 

HERE’S A MORE DETAILED BREAKDOWN:

• Why Malt Syrup?
• Barley malt syrup (especially non-diastatic varieties) is favored in bagel making because it contributes to a richer, deeper crust color and a more distinctive bagel flavor. 
• Beyond Sweetness:
• Malt syrup provides more than just sweetness; it also adds food (sugar) for the yeast, flavor, and enhances the Maillard reaction, which is crucial for browning. 
• Substitutes for Malt Syrup:
• While malt syrup is the traditional choice for bagels, honey and other sweeteners like molasses or maple syrup can be used in its place. Molasses and maple syrup can provide a similar depth of flavor and color, while honey offers a sweeter, more distinct taste. 
• Flavor Considerations:
• If you’re aiming for a more traditional New York-style bagel, using malt syrup will help achieve that characteristic dark crust and flavor. If you prefer a slightly sweeter crust, honey might be a better choice, or you can experiment with a combination of malt syrup and honey. 
• Flavor and Color WITHOUT Calories: Swerve Brown Sugar uses erythritol, allulose, vegetable glycerin, fruit juice concentrate (for color), and natural flavors instead of molasses to achieve a brown sugar flavor and texture. Opt for this calorie-free sweetener to add color and sweetness WITHOUT adding calories.

HOW TO FREEZE BAGELS

Now that you’ve perfected your cranberry orange bagel recipe, let’s explore how to freeze them for future enjoyment. Freezing bagels is a great way to make sure you always have a delicious homemade option on hand, whether you want to save them for a later date or simply have a backup supply.

To freeze your bagels, allow them to cool completely after baking. Once they have cooled, wrap each bagel individually in plastic wrap to prevent freezer burn. Place the wrapped bagels in a resealable plastic bag or airtight container before placing them in the freezer. When you’re ready to enjoy your frozen bagels, simply let them thaw at room temperature for a few hours or toast them for a warm and crispy treat. Bagels can stay good in the freezer for about three months, though they may remain safe to eat for longer.

CREATING THE PERFECT EASTER BRUNCH

For Easter brunch, consider incorporating a variety of dishes that cater to both sweet and savory palates. Alongside your homemade cranberry orange bagels, you could serve a colorful fruit salad, fluffy scrambled eggs, crispy bacon, and perhaps a decadent quiche. Don’t forget to add some festive decorations to the table, such as pastel colored napkins or fresh flowers. And, of course, no Easter brunch is complete without mimosas or a refreshing fruit spritzer. With a well-rounded menu and a welcoming atmosphere, your Easter brunch is sure to be a hit with friends and family alike. CLICK HERE FOR OVER 40 EASTER BRUNCH RECIPES→EASTER BRUNCH

CUTE PARFAIT AND MINI MUFFIN DISPLAY IDEA

Dress up a simple brunch item by serving it in a push-up pop! Perfect for Easter, a ladies’ brunch, or luncheon. This all-in-one breakfast favorite makes a great presentation and is fun and delicious! CLICK HERE for the full instructions and recipe→RASPBERRY PARFAITS WITH MINI RASPBERY MUFFINS

Easter Brunch Table Ideas

Create a SPECIAL cake display or bunny centerpiece using wheat grass or grass made from yarn!

• MAKING GRASS FROM YARN: Once you have made the grass, it can be used for many centerpieces throughout the year. Let me show you how easy it is to make what will become your favorite way to decorate for Spring and Summer! CLICK HERE FOR ALL THE DETAILS→MAKING GRASS FROM YARN
• EASTER OR SPRING CENTERPIECE:  Create a cute centerpiece for a dining table or a cute cake display piece using wood, a tray, homegrown wheat grass, and bunnies! CLICK HERE FOR ALL THE DETAILS→EASTER CENTERPIECE

MORE BAGEL RECIPES AND FLAVORED BUTTER RECIPES

Below are a few of my favorite bagel recipes and butter recipes. CLICK HERE FOR THE FULL COLLECTION→BAGELS AND BUTTER. CLICK HERE FOR AN ASSORTMENT OF CREAM CHEESE RECIPES→CREAM CHEESE SPREADS

• HOMEMADE EVERYTHING HONEY BAGELS
• PERSIMMON BAGELS
• LIGHT PUMPKIN SPICE BAGELS
• CINNAMON BUTTER
• CITRUS BUTTER
• MAPLE PECAN BUTTER

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In mastering the art of homemade cranberry orange bagels, you have unlocked a new level of culinary creativity. Embrace the vibrant flavors and textures of this delightful treat, perfect for any brunch or snack occasion. With the right ingredients and techniques in hand, you can now impress your loved ones with a batch of these delectable creations. So, why wait? Roll up your sleeves, preheat the oven, and let your inner baker shine. Keep experimenting, keep baking, and keep savoring the delicious results. Happy baking!🐰Sheryl

Continue to Content

Homemade Mini Cranberry Orange Bagels

Yield: Makes 11 Bagels (2.7 ounce each)

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour 50 minutes

Instead of eating a high calorie bagel make your own at only (about) 143 calories each!

Print

Ingredients

• 1 cup plus 4 tablespoons water (110° to 115°)
• 1 (¼ ounce) packet active dry yeast or 1¼ teaspoons
• 1 teaspoon granulated sugar
• ½ cup dried cranberries
• 1/3 cup Swerve brown sugar substitute, packed
• 4½ teaspoons grated orange peel
• 1 teaspoon salt
• 3 cups bread flour
• 1 tablespoon granulated sugar
• 1 large egg white

Instructions

Mixing by Hand:

1. TURN ON THE OVEN LIGHT. Add warm water to a large bowl with the yeast and sugar, and let the mixture stand until it foams (about 5 minutes).
2. Once the yeast has been proofed (foams), add the cranberries, brown sugar, orange peel, and salt; mix well.
3. Add enough flour until the dough forms a soft ball and pulls away from the bowl. To make the mixing process easier, use a Danish Dough Whisk. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Danish Dough Whisk Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place the dough in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap. Let it rise in a warm place until doubled, about 1½ hours. —COLD OVEN WITH THE LIGHT ON—
5. Punch down the dough; shape it into 11 balls (I weighed mine; they weighed about 2.7 ounces). Push your thumb through the centers to form a 2-inch hole. Stretch and shape the dough to form an even ring. Place it on individual pieces of parchment paper. Cover and rest for 10 minutes.
6. Fill a Dutch oven two-thirds full with water and sugar; bring to a boil.
7. Drop one bagel at a time (WITH THE PARCHMENT PAPER), parchment paper first, into the boiling water. Using tongs, gently remove the paper. Continue adding bagels (no more than four) one at a time into the boiling water. Boil for 45 seconds on one side; turn and boil for 45 seconds on the other side. Remove with a slotted spoon; drain on paper towels.
8. Transfer drained bagels onto cookie sheets lined with parchment paper.
9. Preheat the oven to 400°. Whisk egg whites and 1 tablespoon water and brush over bagels. Bake for 20-25 minutes or until golden brown. Remove to wire racks to cool. ENJOY! THIS RECIPE MAKES 11 SMALL BAGELS—at ONLY 143 CALORIES EACH!

Mixing with a Dough Hook:

1. TURN ON THE OVEN LIGHT. Add warm water to a large bowl with the yeast and sugar, and let the mixture stand until it foams (about 5 minutes).
2. Once the yeast has been proofed (foams), add the cranberries, brown sugar, orange peel, and salt; mix well.
3. Mix them together with a hook attachment.
4. Add enough flour until the dough forms a soft ball and pulls away from the bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place the dough in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap. Let it rise in a warm place until doubled, about 1½ hours. —COLD OVEN WITH THE LIGHT ON—
6. Punch down the dough; shape it into 11 balls (I weighed mine; they weighed about 2.7 ounces). Push your thumb through the centers to form a 2-inch hole. Stretch and shape the dough to form an even ring. Place it on individual pieces of parchment paper. Cover and rest for 10 minutes.
7. Fill a Dutch oven two-thirds full with water and sugar; bring to a boil.
8. Drop one bagel at a time (WITH THE PARCHMENT PAPER), parchment paper first, into the boiling water. Using tongs, gently remove the paper. Continue adding bagels (no more than four) one at a time into the boiling water. Boil for 45 seconds on one side; turn and boil for 45 seconds on the other side. Remove with a slotted spoon; drain on paper towels.
9. Transfer drained bagels onto cookie sheets lined with parchment paper.
10. Preheat the oven to 400°. Whisk egg whites and one tablespoon water and brush over bagels. Bake for 20-25 minutes or until golden brown. Remove to wire racks to cool. ENJOY! THIS RECIPE MAKES 11 SMALL BAGELS—at ONLY 143 CALORIES EACH!

Notes

HOW TO FREEZE BAGELS: To freeze your bagels, allow them to cool completely after baking. Once they have cooled, wrap each bagel individually in plastic wrap to prevent freezer burn. Place the wrapped bagels in a resealable plastic bag or airtight container before placing them in the freezer. When you're ready to enjoy your frozen bagels, simply let them thaw at room temperature for a few hours or toast them for a warm and crispy treat. Bagels can stay good in the freezer for about three months, though they may remain safe to eat for longer.

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