Cranberry Orange Bagels

Awhile ago, I made homemade bagels and was very pleased with how they turned out. This time, I altered the recipe a bit and also made smaller bagels. Once again, I was happy with the results. The cranberries add a nice sweetness and the addition of wheat flour made this batch a little more hearty than my first batch. My bagel-shaping technique still needs some work, however. My bagels turn out a little misshapen and not always of even thickness, but I'm sure that will improve with practice!

Cranberry Orange Bagels
from: allrecipes
yield: 24 mini bagels or 9-12 large bagels

What You Need
1 tsp. active dry yeast
1 1/4 cups warm milk {110-115 degrees F.} {Note: The temperature is important. Too hot will kill the yeast and too cool won't activate it.}
1/4 cup butter or margarine, softened
2 tbsp. sugar
1 tsp. salt
1 egg yolk
1 Tbsp. dried orange peel
1/4 cup dried cranberries
2 3/4 cups all-purpose flour
1 cup whole wheat flour 

What To Do
1. In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt, egg yolk, and orange peel. Mix well. Add cranberries and stir to combine.
2. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 
4. Punch dough down. Shape into 24 balls {give or take, depending on how big you want them}. Push thumb through centers and stretch to form a 1 inch hole.
5. Place on a floured surface. Cover and let rest for 10 minutes; flatten. 
6. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface and have expanded some, remove with a slotted spoon and place 2 inches apart on greased baking sheets.
7. Bake at 400 degrees F for 20-25 minutes or until golden brown. {Watch them - they may not even need 20 minutes.}
8. Remove from pans to wire wracks to cool.  

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