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German Streusel Cranberry Bagels
Cranberry bagels topped off with a generous citrus streusel topping. You'll want to get up early to have these for breakfast!
Ingredients for German Streusel Cranberry Bagels
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 16 to 18 minutes, until golden brown. Remove to wire rack.
Elke Roby, Lincoln NE National Festival of Breads Finalist 2013