Walnut and Cranberry Bagels

Add Bread Flour (2 cups), Unsweetened Cocoa Powder (3 1/2 Tbsp), Water (2/3 cup), Honey (1 1/2 tsp), Granulated Sugar (1 1/2 Tbsp), Salt (3/4 tsp), and Instant Dry Yeast (1/2 Tbsp) to the bowl of a stand mixer with hook attachment. Mix on low slow speed until dough is smooth and elastic.

Add Roasted Walnuts (4 Tbsp) and Dried Cranberries (1/4 cup) and mix into the dough.

Roll to a round shape and rest for 10 minutes on the table, cover with cling wrap.

Divide the dough into 6 pieces, roll to a round shape, and rest for 20 minutes, cover each with cling wrap. Cut 6 pieces of baking paper for the bagels.

Roll dough pieces into a stick. Squeeze one side flat and put another side in it then roll up and seal. Put bagels on baking paper and transfer them to a baking tray.

Place the tray in the oven, cover with a slightly wet cloth, and set the oven on proving mode for 30 minutes.

Meanwhile, add Granulated Sugar (1/4 cup) and Water (4 cups) in a saucepan and set over high heat. When bubbles appear, turn heat down to low.

Once the dough has been proved, remove the baking tray from the oven. Change oven setting to 190 degrees C (375 degrees F) steam bake.

Place bagels in sugar syrup, one at a time, and simmer for 20-30 seconds on each side. Strain, and gently transfer to a shallow tray lined with baking paper. The bagels will be very soft after proving so it’s best to gently flip them off the baking paper.

Bake bagels on shelf 3 (middle of the oven) for 20 minutes.

Transfer to a wire rack to cool before serving.