Cranberry-Nut Bagels

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filed under Breads

Serving size: 1 each
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 268 (13% DV)
Fat: 3g (5% DV)
Carbohydrates: 52g (17% DV)
Protein: 7g (14% DV)
Tags: breakfast, bagel, cranberry, nut
Ingredients:  Makes 8 servings (8 each)
1-1/8  cups
2  tablespoons
1  teaspoon
1  teaspoon
1/4  cup
3  cups
2-1/2  teaspoons
3/4  cup
1/4  cup
2  tablespoons
2  tablespoons
1  teaspoon

Tip: For nutritional information on all the ingredients in Cranberry-Nut Bagels just click on each ingredient name. Then adjust the serving size for any Cranberry-Nut Bagels ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans.
When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 5 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 5 minutes.
In a large saucepan, bring 2-qt. water to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 20-25 minutes or until golden brown.
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