Craisin bagels

Oh my moly.

Can one addition change a really great recipe into a really amazing recipe? You bet your Red Rider it can. Especially when that one addition is a bag of Craisins.

I started with the recipe for super simple bagels. You remember this, right? Flour, water, yeast, salt. I said they were simple! But to the mix, toward the end of the kneading, I added a bag of Craisins.

They still puffed up just right.

They survived the boiling just fine.

And they baked up beautifully.

And I got to eat this for breakfast!

Hard to argue with that, isn’t it?

Here’s a quick run-down of the recipe; full details can be found at the original post.

Make a starter of:

  • 2 1/8 oz bread flour
  • 2 oz. cool water
  • a pinch of yeast

and let it sit overnight at room temperature.

The next morning mix your bubbly starter with:

  • 17 ounces bread flour
  • 10 ounces cool water
  • 1 3/4 teaspoons salt
  • 1 1/2 teaspoons instant yeast


  1. Knead with abandon. Bread flour is high protein and will take longer to develop gluten; I let the stand mixer have at it for about eight minutes
  2. About five minutes into the kneading, add one bag of Craisins
  3. Let the dough rise for one hour, then deflate it. Let it rise for thirty minutes more
  4. Divide the dough into 12 roughly-equal parts, roll into balls, and let rise under plastic wrap for 30 minutes
  5. Preheat oven to 425 and bring a pan of water with 1 Tbsp. brown sugar to boil
  6. Poke your finger through the middle of the dough balls and twirl on your finger to shape into a bagel. Poke in any Craisins trying to escape
  7. Boil bagels, a few at a time, for 2 minutes on one side; flip with chopsticks and boil for one minute on the second side, then move to parchment-lined cookie sheets
  8. Bake at 425 for about 20 minutes, but start checking after 15 — you want them browned, but not too crispy

Enjoy! These are great with cream cheese. They also mail rather well, which is a nice bonus. πŸ˜€

15 thoughts on “Craisin bagels

  1. Actually there IS something bad about these.

    You can inhale a whole ziploc storage baggie on one sitting….not that I’ve done that or anything.

    ::::shuffles off into the sunset, whistling::::

    Ahhh….. so it’s almost a dangerous recipe then? That’s very serious indeed…. πŸ˜‰

  2. Those are beautiful! I’ve never had a craisin bagel, but the sweetness & tartness would be delicious w/ cream cheese!

  3. Pretty good post. I just came by your blog and wanted to say
    that I have really enjoyed reading your posts. Any way
    I’ll be subscribing to your blog and I hope you post again soon!

  4. I surprised myself , i made those bagels and they turned up great. Usually my bagels turn up as wild birds food.
    those are super perfects
    Thanks for the recipe.

  5. Pingback: » The Daily Eat: Spiced Cranberry Bread Pudding + Cranberry Roundup.

  6. What size bag of Craisins did you use? Photos make me want to take a bite. Great idea for a bagel.
    The regular 6 oz. bag from the grocery store. So yummy! ~Erin

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