- 1 1/8 cups water (70 to 80 degrees F)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 cup quick-cooking oats
- 3 cups bread flour
- 2 1/2 teaspoons active dry yeast
- 3/4 cup dried cranberries
- 1/4 cup chopped pecans
- TOPPING:
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans.
- When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 5 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 5 minutes.
- In a large saucepan, bring 2-qt. water to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
- Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 20-25 minutes or until golden brown.