| ¾ cup | Water 112°-115°F |
| 4 Tbs. | Demerara sugar |
| 2 pkg. | Quick-rise yeast |
| 1 Tbs. | Salt |
| 2 Tbs. | Demerara sugar |
| 19 oz. | Bread flour (4 ¼ cup) |
| 1 cup | Orange juice |
| 1 cup | Organic dried cranberries |
| 8 cups | Water (for boiling) |
| | |
Mix first three ingredients and let stand for three minutes.
Mix two cups flour with salt and add yeast mixture. Mix in remaining flour, sugar and orange juice. Knead dough five minutes. Place dough in greased bowl and allow to rise until doubled.
Bring water to a boil on stove. Preheat oven to 350°F
Punch down dough. Add cranberries. Divide and shape. Allow to rest for 5 minutes.
Boil bagels for 45 seconds each flipping once during boil. Place bagels on wire rack to drain.
Brush with egg white and top with sugar. Place bagels on greased cookie sheet and bake for 35 minutes, flipping once during baking.
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