Chewy Cranberry Walnut Cream Cheese Bagels
How to Make Delicious Cranberry Walnut Bagels at Home
Enjoy our recipe for chewy bagels generously studded with nutty black sesame seeds and tart dried cranberries, perfectly complemented by a rich cream cheese spread infused with the flavors of toasted nuts and sweet maple syrup. Elevate your home baking with this special treat that brings a touch of café elegance to your table.
Bagel Dough Ingredients- 210g High-gluten flour
- 20g Sugar
- 2g Salt
- 1 Tbsp Grapeseed oil
- 3g Instant dry yeast
- 140g Warm milk or water
- 1 Tbsp Black sesame seeds
- 1 handful Dried cranberries (approx. 20-30g)
Nutty Cranberry Cream Cheese- 1 cup Cream cheese (at room temperature)
- A little finely chopped pecans
- A little finely chopped walnuts
- A little dried cranberries (for cream cheese)
- 15ml Maple syrup
- 2 Tbsp Heavy cream
- 1 Tbsp Lemon juice
- 1 cup Cream cheese (at room temperature)
- A little finely chopped pecans
- A little finely chopped walnuts
- A little dried cranberries (for cream cheese)
- 15ml Maple syrup
- 2 Tbsp Heavy cream
- 1 Tbsp Lemon juice
Cooking Instructions
Step 1
Begin by preparing the bagel dough. In a mixing bowl, combine the high-gluten flour, sugar, salt, grapeseed oil, instant dry yeast, and warm milk (or water). Mix with a stand mixer until the dough starts to come together. Once it forms a cohesive ball, add the dried cranberries and black sesame seeds, and continue mixing until the dough is smooth and evenly incorporated. The dough should be slightly tacky but not excessively sticky.
Step 2
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it proof in a warm place for the first rise. This typically takes about 35 minutes, or until the dough has doubled in size. To check for readiness, gently poke the center of the dough with a floured finger. If the indentation remains without the dough collapsing, the first rise is complete.
Step 3
Turn the proofed dough out onto a clean work surface. Gently knead to release the trapped gases. Divide the dough into equal portions (I portioned mine into about 65g pieces) and roll each piece into a smooth ball. Cover the dough balls with a damp cloth or plastic wrap and let them rest for a crucial 20-minute intermediate proof (bench rest). This will relax the gluten, making the dough easier to shape.
Step 4
After the intermediate proof, take each dough ball and roll it out thinly into an elongated oval shape. The key here is to create an uneven shape: one side should be noticeably thinner than the other, with a wider slit on the thicker side. Begin rolling tightly from the thinner edge. Tuck the thinner edge into the wider slit on the thicker side, and pinch the seam firmly to seal it. This technique helps create the classic bagel shape.
Step 5
Place each shaped bagel onto a baking sheet lined with parchment paper. Cover the bagels loosely with a kitchen towel or plastic wrap and allow them to undergo a second proof for about 20-25 minutes. While the bagels are proofing, you’ll prepare the boiling water and preheat your oven.
Step 6
About 15 minutes into the second proof, preheat your oven to 190°C (375°F) and bring a pot of water to a rolling boil. This next step requires speed! Once the bagels have completed their second proof, carefully drop them into the boiling water for approximately 10 seconds per side. Boiling them briefly gives bagels their signature chewy texture and shiny crust. Do not over-boil. Immediately transfer the boiled bagels back to the parchment-lined baking sheet. It’s important to get them into the oven while they are still moist from the boiling water. If they start to dry out before baking, a quick spritz of water inside the oven will help maintain moisture. Bake in the preheated oven for 15-17 minutes, or until golden brown. Oven temperatures vary, so keep an eye on the color to achieve your desired level of toasting.
Step 7
While the bagels are baking, prepare the complementary cream cheese spread. In a medium bowl, combine the room-temperature cream cheese, dried cranberries, chopped pecans, chopped walnuts, maple syrup, heavy cream, and lemon juice. Stir everything together until well combined and smooth. This creates a wonderfully flavorful and textured cream cheese.
Step 8
Admire your beautifully puffed and golden-brown bagels fresh from the oven!
Step 9
Finally, generously spread the prepared nutty cranberry cream cheese onto your warm, freshly baked bagels. Your delicious and impressive homemade bagels are now ready to be enjoyed!
