Homemade Bagels with Dried Fruit and Nuts, Plain, or Savory -- Your Choice

Close up of a fruit nut brown bagel in a white linen lined wooden basket.

4.95 from 18 votes

Homemade Bagels with Dried Fruit and Nuts, Plain, or Savory -- Your Choice

Chewy and nutritious homemade bagels that you can make to your taste. This recipe we made with delicious dried fruit and nuts. Change the additions. It is very adaptable to your taste.

Prep Time2 30

Cook Time25

Total Time2 55

Course: Breakfast, Sandwich

Cuisine: American

Servings:

Calories: 220kcal

Author: Marisa Franca @ All Our Way

Ingredients

2 pk Dry yeast 4 ½ tsp. yeast
2 cups Warm water 105 -115 degrees
2 Tbs Honey
2 cups Whole wheat flour we used white whole wheat but it doesn't matter
1 ½ teaspoon Salt
1 ½ Tbs Cinnamon
1 cup dried cherries
1 cup shaved almonds
3 - 3 ½ cups All-purpose flour divided. You will use the ½ cup if needed
3 ½ qt Water
1 teaspoon Salt

Instructions

In the mixing bowl add the warm water, honey, and yeast; stir and let stand 5 minutes.
In another bowl whisk the whole wheat flour and salt and then add to the wet ingredients; mix well with rubber spatula.
Whisk 3 cups of flour with the cinnamon until the cinnamon is dispersed throughout the flour. Using the dough hook, gradually stir in enough of the all-purpose flour with cinnamon into the yeast whole wheat mixture in order to make a soft dough.
Knead the dough until smooth and elastic (about 5 to 8 minutes). Add the nuts and fruit just before you've finished kneading the dough.
Place the dough in a well-greased bowl, turning to grease top.
Cover dough, and let rise in a warm place, free from drafts, 1 to 1 ½ hours or until almost doubled in bulk.
Punch dough down, and divide dough into equal pieces. We benched and scaled the dough to 5 ½ oz. which makes nine bagels. You can make them smaller or larger.
Roll the pieces into about a 10-inch long roll and then overlap the ends slightly and pinch so that the ends do not come apart.
Place the shaped bagels on a lightly oil sprayed parchment lined baking sheet.
Cover and let rise 15 minutes.
Broil bagels 5 inches from heat 2 minutes on each side or until lightly browned.
Bring the 3 ½ quart water and 1 teaspoon salt to a boil in a large Dutch oven. Reduce heat, and simmer bagels 3 minutes on each side.
Place bagels back on the baking sheet.
Bake at 425 degrees for 20 to 25 minutes or until golden brown.

Notes

You can make this by hand. After you add the all-purpose flour turn the dough out onto a heavily floured surface ( the dough will be sticky ), and knead until smooth and elastic ( 8 to 10 minutes). To add the fruit and nuts, flatten out the dough sprinkle the fruit and nuts on top and continue to knead so that the fruit and nuts are dispersed evenly throughout the dough.
You can use whatever nuts and dried fruit you like.
If you want to make it savory, add the onion, garlic, instead of the cinnamon.
For the poppy seed brush the top with an egg wash and sprinkle on the seeds.

Nutrition