Cranberry Nut Bagels

• 1 cup plus 2 tablespoons water (70u0b0 to 80u0b0)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1-1/4 teaspoons ground cinnamon
• 1/4 cup quick-cooking oats
• 3 cups bread flour
• 2-1/2 teaspoons active dry yeast
• 3/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon

1. 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.
2. 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.
3. 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.
4. Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased
5. . Bake at 375u0b0 for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool.

water, sugar, salt, ground cinnamon, quickcooking oats, bread flour, active dry yeast, cranberries, pecans, brown sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/cranberry-nut-bagels/ (may not work)