Ingredients
1 cup plus 2 tablespoons water (70° to 80°)2 tablespoons sugar1 teaspoon salt1-1/4 teaspoons ground cinnamon1/4 cup quick-cooking oats3 cups bread flour2-1/2 teaspoons active dry yeast3/4 cup dried cranberries1/4 cup chopped pecansTOPPING:2 tablespoons brown sugar1 teaspoon ground cinnamon
Preparation
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 15 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 10 minutes.
Fill a Dutch oven two-thirds full with water; bring 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° for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool.
