(Made in 2-pound capacity bread machine)

Zest and juice of 2 medium oranges 

4 cups King Arthur Unbleached All-Purpose Flour 

2 tablespoons unsalted butter, room temperature 

1 teaspoon salt 

1 tablespoon vital wheat gluten 

3 tablespoons granulated sugar 

1 ½ teaspoons freshly grated orange zest 

1 (¼ ounce) package active dry yeast 

¾ cup sweetened dried cranberries

Streusel Topping

½ cup King Arthur Unbleached All-Purpose Flour 

4 tablespoons granulated sugar 

1 ½ teaspoons freshly grated orange zest 

4 tablespoons unsalted butter, room temperature 

Boiling Mixture

8 cups water 

3 tablespoons granulated sugar 

3 tablespoons baking soda 


  1. Zest oranges and set aside. Juice oranges adding room temperature water to make 1 ¼ cups. Place liquid and remaining dough ingredients, except cranberries, into the bread machine pan. Program bread machine on DOUGH cycle and start; after 10 minutes, add the cranberries. 
  2. When cycle is complete, remove dough to work surface; divide into 12 equal pieces. Form each piece into a smooth ball. Poke thumbs through the middle of dough, gently stretching and turning the dough, forming a 3 to 4- inch bagel. 
  3. Place bagels on two parchment-lined baking sheets. Cover; let rise in a warm, draft-free place until double, about 45 minutes. 
  4. While bagels are rising, prepare streusel topping. Place all topping ingredients in a medium bowl. Using a pastry cutter or two knives, work the mixture until fine crumbs form. Cover; refrigerate topping. 
  5. Ten minutes before the end of rising time, preheat oven to 375°F. In a large 4-quart saucepan, bring boiling mixture to a rolling boil. Carefully place bagel onto a wide, slotted spatula, flip bagel top-side down first into the water. Repeat with a second bagel. Boil bagels 1 minute; flip bagels and boil an additional minute. Remove bagels to several layers of paper towels. Boil remaining bagels. 
  6. Place bagels back on parchment-lined baking sheets. Sprinkle streusel topping on bagels. Bake 16 to 18 minutes, until golden brown. Remove to wire rack.


Makes 12 bagels.


To prepare dough without bread machine: In large mixing bowl, combine dry ingredients and cranberries. Heat liquid to 120° to 130°F; combine with dry ingredients. Knead with dough hook or by hand 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until double in size. Continue with Step 2.


One bagel provides approximately 277 calories; 7 g protein; 48 g carbohydrates; 1 g dietary fiber; 6 g fat ( 4 g saturated); 15 mg cholesterol; 61mcg folate; 2 mg iron and 200 mg sodium.