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German Streusel Cranberry Bagels



Ingredients for German Streusel Cranberry Bagels

  • DOUGH: (Made in 2 pound capacity bread machine)
  • Zest and juice of 2 medium oranges,
  • 4 cups King Arthur All-Purpose Flour,
  • 2 T unsalted butter, room temperature,
  • 1 tsp. salt
  • 1 T vital wheat gluten,
  • 3 T granulated sugar,
  • 1 1/2 tsp. freshly grated orange zest
  • 1 (1/4 ounce) package Fleishmann's Active Dry Yeast
  • 3/4 cup sweetened dried cranberries
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 4 T granulated sugar
  • 1 1/2 tsp. freshly grated orange zest
  • 4 T unsalted butter, room temperature
  • 8 cups water
  • 3 T granulated sugar
  • 1 T baking soda



  • Zest oranges and set aside. Juice oranges adding room temperature water to make 1 1/4 cups. Place liquid and remaining dough ingredients, except cranberries, into the bread machine pan. Program bread machine on DOUGH cycle and start; after 10 minutes, add the cranberries.
  • When cycle is complete, remove dough to work surface; divide into 12 equal pieces. Form each piece into a smooth ball. Poke thumbs through the middle of dough, gently stretching and turning the dough, forming a 3 to 4 inch bagel.
  • Place bagels on two parchment-lined baking sheets. Cover; let rise in a warm, draft-free place until double, about 45 minutes.
  • While bagels are rising, prepare streusel topping. Place all topping ingredients in a medium bowl. Using a pastry cutter or two knives, work the mixture until fine crumbs form. Cover; refrigerate topping.
  • Ten minutes before the end of rising time, preheat oven to 375°F. In a large 4-quart saucepan, bring boiling mixture to a rolling boil. Carefully place bagel onto a wide, slotted spatula, flip bagel top -side down first into the water. Repeat with a second bagel. Boil bagels 1 minute; flip bagels and boil an additional minute. Remove bagels to several layers of paper towels. Boil remaining bagels.
  • Place bagels back on parchment-lined baking sheets. Sprinkle streusel topping on bagels. Bake 18 minutes, until golden brown. Remove to wire rack.


  • Elke Roby, Lincoln NE National Festival of Breads Finalist 2013
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