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canned cranberry jelly bagels with dried cranberry filling

Stuffed Cranberry Bagels With Canned Cranberry Sauce

All Purpose Veggies
this recipe makes 8 extra large stuffed bagels (or 3 unstuffed).
4 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
resting time 8 hours
Course Breakfast
Cuisine American
Servings 8 bagels
Calories 457 kcal

Ingredients
  

Bagel Dough Ingredients

  • 3 ½ cup bread flour 420 g
  • 1 cup almond flour 108 g, or use ½ cup (60g) of bread flour for traditional bagel texture. READ NOTES!*
  • 5 tsp instant yeast 15 g
  • ½ tsp salt 6 g
  • 14 oz canned jellied cranberry sauce 397 g
  • ¼ cup water 85 g

Filling Ingredients

  • 1 packed cup dried cranberries , soaked in water for 10 minutes for a softer cranberry filling

Instructions
 

Combine the Dough Ingredients

  • In a clean mixing bowl, mix the dry ingredients: the bread flour, almond flour, instant yeast, and salt.
  • Add cranberry sauce, and use a fork to mash the cranberry sauce into the dry ingredients best you can.
  • Next, add water, 1 tablespoon at a time, until all ingredients are combined.
    *the bagel dough is supposed to be firm and somewhat stiff, since bagels require a lower water-to-flour-ratio. You can add additional 1-2 Tablespoons of water if there are still dry ingredients, but be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
  • No kneading is required at this time. Loosely cover the dough with a clean wet towel or plastic wrap.
  • Let rise, at a slightly warm place, for 60-90 minutes, until puffy.

After the First Rise (Choose ONE method below)

  • For no-knead (overnight) method: gently deflate the dough, and cover the bowl with plastic wrap loosely so that air can escape. Transfer the bowl to the fridge and chill overnight, at least for 8 hours and up to 48 hours.
  • For kneaded (quick) method: continue to knead the dough by hand or using a stand mixer, until the dough becomes smooth, supple, and pulls easily away from the bowl. The kneading should not take too long (about 3 minutes by hand) since we allowed the dough to relax and hydrate in the previous step.

Shaping the Dough

  • Gently place the prepared dough onto a floured surface. If you chilled the dough in the fridge overnight, let the dough first come to room temperature (about 3-4 hours) before proceeding to the next step.
  • Shape the dough into a ball, and divide into 4 equal sized pieces

Filling the Bagel Dough

  • Use a rolling pin to roll out each piece of the bagel dough into a thin, 5 x 7 inch rectangle (thinner the better!)
  • Spoon about 2-3 Tablespoons of the cranberries onto the bagel dough.
    TIP: For a thick cresent-shaped filling, place the filling towards one end of the rectangle. For a swirled effect, spread the filling throughout the dough so that it is evenly distributed.
  • Roll the bagel dough over the filling, and seal the ends by pinching the seams of the dough.
    TIP: wet your fingers with some water to help with the sealing
  • Bring together the two ends of the bagel dough by inserting one end of the rolled dough into the other end and pinching the seams together so that it won't fall apart during the boiling process.
  • Place the stuffed bagels on a parchment lined baking pan, and loosely cover with plastic wrap or clean wet paper towel.
  • Let rise for 40-60 minutes, until the bagels look slightly puffed up.

Boil the Bagels

  • Bring a pot of water to boil. Bring the heat down to medium-hot so that it's gently boiling.
    Also, preheat the oven to 350F
  • Use a wide slotted spoon or spatula to gently transfer 1 bagel into the water.
  • Cook the bagel for just 30 seconds on each side.
    TIP: If the bagel won't float up to the surface by the end of the 60 seconds, it probably means the bagel needs to proof longer.
  • Take the bagel out of the boiling water using a wide slotted spoon or spatula and back to the parchment lined baking sheet.
  • Repeat the boiling process for the rest of the bagels.

Bake the Bagels

  • Bake the boiled bagels in the preheated oven for 20-25 minutes, until the tops are glossy and slightly browned.
  • Let cool to room temperature before serving.
    TIP: If slicing the bagels crosswise, you'll get the cleanest cut if the bagels (and the filling) are completely cooled.

Notes

*almond flour makes these bagels more flavorful and healthy, but it also makes the bagels less chewy (and more tender). If you prefer a traditional chewy bagel texture, use ¼ cup of bread flour instead of ½ cup almond flour. 

Nutrition

Calories: 457kcalCarbohydrates: 80gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 154mgPotassium: 451mgFiber: 11gSugar: 16gVitamin A: 22IUVitamin C: 1mgCalcium: 72mgIron: 3mgZinc: 2mg***Net Carbs: 69g
Keyword bagels, breakfast, cranberry, thanksgiving
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