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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cinnamon Cranberry Bagels   
    Categories: Breads, Fruits   
         Yield: 16 Bagels   
       
   MMMMM---------------------------SPONGE--------------------------------   
         1 ts Instant yeast   
         4 c  Bread flour   
     2 1/2 c  Water; room temp   
      
   MMMMM---------------------------DOUGH--------------------------------   
         1 ts Instant yeast   
     3 3/4 c  Bread flour   
         1 tb Ground cinnamon   
         5 tb Sugar   
     2 3/4 ts Salt   
         2 ts Malt powder   
              +=OR=+   
         1 tb Malt syrup or honey   
         2 c  Craisins   
      
   MMMMM-------------------------TO FINISH------------------------------   
         1 tb Baking soda   
              Semolina flour; for dusting   
              Melted butter for brushing   
              Cinnamon sugar to sprinke   
       
     DAY ONE: To make the sponge, stir the yeast into the flour in a 4   
     quart mixing bowl. Add the water, whisking or stirring only until it   
     forms a smooth, sticky batter (like pancake batter). Cover the bowl   
     with plastic wrap and leave at room temperature for approximately 2   
     hours, or until the mixture becomes very foamy and bubbly. It should   
     swell to nearly double in size and collapse when the bowl is tapped   
     on the countertop.   
        
     TO MAKE THE DOUGH: In the same mixing bowl (or in the bowl of an   
     electric mixer), add the additional yeast to the sponge and stir. Then   
     add 3 cups of the flour, cinnamon, sugar, salt and malt. Stir (or mix   
     on low speed with the dough hook) until the ingredients form a ball,   
     slowly working in the remaining 3/4 cup flour to stiffen the dough.   
     In the last two minutes of mixing, add the Craisins.   
        
     Transfer the dough to the counter and knead for at least 10 minutes   
     (or for 6 minutes by machine). The dough should be firm, stiffer than   
     French bread dough, but still pliable and smooth. There should be no   
     raw flour-all ingredients should be hydrated. The dough should 77º to   
     71ºF. If the dough seems too dry and rips, add a few drops of water   
     and continue kneading. If the dough seems tacky or sticky, add more   
     flour to achieve the stiffness required.   
        
     Immediately divide the dough into 16 (3.3/8 oz) pieces. Form pieces   
     into rolls. Cover the rolls with a damp towel and allow them to rest   
     for approximately 20 minutes.   
        
     Line 2 sheet pans with baking parchment and mist lightly with spray   
     oil. Poke a hole in a ball of bagel dough and gently rotate your   
     thumb around the inside of the hole to widen it to about 2" diameter.   
     The dough should be as evenly stretched as possible.   
        
     Place each of the shaped pieces two inches apart on the pans. Mist the   
     bagels very lightly with the spray oil and slip each pan into a   
     food-grade plastic bag, or cover loosely with plastic wrap. Let the   
     pans sit at room temperature for about 20 minutes.   
        
     Check to see if the bagels are ready to be retarded in the   
     refrigerator by using the float test. Fill a small bowl with cool or   
     room-temperature water. The bagels are ready to be retarded when they   
     float within 10 seconds of being dropped into the water. Take one   
     bagel and test it. If it floats, immediately return the tester bagel   
     to the pan, pat it dry, cover the pan, and place it in the   
     refrigerator overnight (it can stay in the refrigerator for up to 2   
     days). If the bagel does not float. Return it to the pan and continue   
     to proof the dough at room temperature, checking back every 10 to 20   
     minutes or so until a tester floats. The time needed to accomplish   
     the float will vary, depending on the ambient temperature and the   
     stiffness of the dough.   
        
     DAY TWO: (or several hours later if that's all your schedule allows),   
     set the oven @ 500ºF/260ºC with the two racks set in the middle of the   
     oven. Bring a large pot of water to a boil (the wider the pot the   
     better), and add the baking soda. Have a slotted spoon or skimmer   
     nearby.   
        
     Remove the bagels from the refrigerator and gently drop them into the   
     water, boiling only as many as comfortably fit (they should float   
     within 10 seconds). After 1 minute, flip them over and boil for   
     another minute. If you like very chewy bagels, you can extend the   
     boiling to 2 minutes per side. While the bagels are boiling, sprinkle   
     the same parchment lined sheet pans with semolina flour.   
        
     When all the bagels have been boiled, place the pans on two middle   
     shelves in the oven. Bake for approximately five minutes, then rotate   
     the pans, switching shelves and giving the pans a 180-degree rotation.   
     (If you are baking only one pan, keep it on the center shelf but still   
     rotate 180 degrees.) After the rotation, lower the oven setting to   
     450ºF/232ºC and continue baking for about 5 minutes, or until the   
     bagels turn light golden brown. You may bake them darker if you   
     prefer.   
        
     Remove the pans from the oven and let the bagels cool on a rack for 15   
     minutes or longer before serving. Optionally, when they come out of   
     the oven and are still hot, you can brush the tops with the melted   
     butter and dip them in cinnamon sugar to create a cinnamon-sugar   
     crust, if desired.   
        
     By: Barbara Schieving   
        
     RECIPE FROM: https://www.barbarabakes.com   
        
     Uncle Dirty Dave's Archives   
       
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