Bagels: Cranberry Nut

Cranberry Nut Bagels made with Carrs Breadmaker Strong White Flour, Cinammon, Cranberries and Pecan Nuts


  • 340ml water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1¼ tsp ground cinnamon
  • 60g oats
  • 500g Carrs Breadmaker Strong White Flour
  • 2 tsp fast action dried yeast
  • 170g dried cranberries
  • 60g pecans, chopped
  • 2l water (for boiling)


  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon


  1. Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients and set your machine to the pizza setting. When cycle is complete, remove the dough from machine onto a lightly floured work surface and allow to rest.
  2. Pre heat the oven to 190°C. Bring a large saucepan of water to the boil, reduce heat to medium and simmer.
  3. Divide the dough into nine even portions. Roll each portion into a ball. Push a lightly floured finger through the middle of the ball to create a hole pulling gently until the hole is around 5cm. Pat the ball gently to flatten.
  4. Place on the baking tray lightly sprinkled with flour, cover with oiled cling film and set aside for 10 minutes to rise.
  5. Remove cling film and add three of the bagels to the simmering water. Cook for 1 minute.
  6. Using a slotted spoon turn and cook for a further minute. Remove from the water and replace on the prepared baking tray. Repeat in two more batches.
  7. Combine brown sugar and cinnamon; sprinkle over bagels. Place well apart on greased baking sheets.
  8. Bake in pre-heated oven for 20-25 minutes or until golden brown.
  9. Cool on a wire rack.