Copycat Panera Bread Cranberry Walnut Bagelsby Todd Wilbur

Dissolve yeast in warm water in a large bowl.
make sure the water in warm, not hot, or you might kill the yeast.
add cranberry juice and oil.
In a another large bowl, combine flour with cranberries, walnuts and salt.
Mix flour into the yeast solution with a large spoon, and then use your hands to bring the dough together.
continue kneading, adding an additional 1/4 cup of flour, a little bit at a time when the dough gets tacky.
knead for 10 minutes, then form the dough into a ball and store it in a covered bowl for 30 minutes.
After the dough has rested divide it into 6 even portions.
Form the bagels by rolling a portion of dough into ball.
poke your thumbs through the middle of the dough ball, then stretch the dough out and spin it around your thumbs to create a doughnut shape.
the hole should be no more then an inch across.
Place the formed dough into a baking sheet rubbed with a little oil.
cover dough with a dish towel and set it in a warm spot for 30 minutes.
When the bagels have rested for the second time, preheat oven to 400F.
Combine 4 quarts of water and 1/4 cup sugar over high heat in a large sauce pot or dutch oven.
when the water is boiling, drop the bagels into the water, 2 or 3 at a time, for 2 minutes.
use a slotted spoon or spider to flip the bagels after 1 minute.
when you remove each bagel, let the excess water drip off, then place each on a baking sheet lined with parchment paper or release foil.
bake bagels for 28 to 30 minutes or until brown.