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Do you love my delish Starbucks cranberry bliss bar copycat? Then you will adore these Cranberry Orange Bagels (hint: it’s the bliss bar in bagel form)!

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A pile of orange cranberry bagels scattered on the counter.

Cranberry Bliss Bagels

Imagine a bagel that is soft for dayyys, stuffed with dried cranberries and has a sunshiney burst of citrus in every bite. And boom! You’re picturing the perfection that is the Cranberry Orange Bagel! Based on the popular Starbucks’ Cranberry Bliss Bar, this homemade bagel is one you’ll be dreaming about on a regular basis.

From start to yummy finish, these bagels take under 90 minutes to make! Meaning you just found the perfect Sunday morning activity. Smear Cranberry Orange Bagels with some cream cheese and be prepared to be distracted by remembering your breakfast all day long.

A single homemade bagel (based on Starbuck's Cranberry Bliss Bar!) on the counter.

What You’ll Need to Make Cranberry Orange Bagels

Warm water – The temperature of your water determines the success of your yeast! I typically aim for a temp between 105°F -113°F.
Yeast – Use dry active or instant yeast here.
Brown sugar – This is a (much more accessible/affordable) sub for a popular bagel ingredient, barley malt.
Bread flour – Bread flour is a MUST to get the texture we want!!
Salt
Ground ginger
Dried cranberries – I just used craisins from the snack aisle of my grocery store.
Fresh orange juice – I recommend as close to pulp-free as possible.
Orange zest

cranberry orange bagels on the counter next to some orange slices and craisins.

How to make Homemade Bagels with Orange & Cranberry

In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
In a large bowl or in the bowl of a stand mixer, add 4 1/2 cups of bread flour, salt, ground ginger, and dried cranberries. Stir to combine.
After a few minutes, your yeast mixture should be bubbly and foamy. Add the yeast mixture to the dry ingredients along with the orange juice and orange zest.
If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add an extra 3 tbsp of flour to keep the dough workable but soft.
If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by pushing the dough, turning and folding it in half. Repeat for 10 minutes.
Once the dough has finished kneading, allow it to rest for 5 minutes.

How to Shape & Bake Your Bagel

Portion out your dough into 8 equal sized pieces by using a sharp knife or bench scrape. (Cut the dough in half, then each half in half again and then once more).
Shape the dough balls into a bagel: take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
Repeat with the remaining dough.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 30 minutes.
Preheat the oven to 425°F once the bagels have risen for 30 minutes.
In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one (you may have to do this in a few batches). Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
Using a large slotted spoon or spider strainer, remove the bagels and return to the lined cookie sheet.
Repeat with the remaining bagels.
Once all of the bagels have boiled, bake in the 425° F oven for 15-17 minutes or until golden brown.
Allow the bagels to cool for 10 minutes before cutting and enjoying.
Store in a zip top bag at room temperature for up to 3 days. Enjoy!

Scattered orange cranberry bagels on the counter surrounded by craisins and mandarin oranges. One bagel has a bite out of it.

Can I add white chocolate chips to this recipe?

You totally can! The Starbucks’ Cranberry Bliss Bars have white chocolate, so they definitely work with the flavor profile here. I recommend chopping up a bar of white chocolate and adding it to the dough prior to kneading.

How should I store Homemade Bagels with Orange & Cranberries?

Allow your bagels to cool completely and store on the counter in an airtight container for up to 3 days.

Homemade bagels on a towel next to an orange. Across the top it says "cranberry orange bagels"

Sweet Bagels to Dream About

Cranberry orange bagels stacked against each other next to orange slices and craisins.

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5 from 1 vote

Cranberry Orange Bagel

By: Karli Bitner

Do you love my delish Starbucks cranberry bliss bar copycat? Then you will adore these Cranberry Orange Bagels (hint: it’s the bliss bar in bagel form)!

Prep Time: 30

Cook Time: 15

Rest Time: 30

Servings: bagels

Ingredients

Instructions

In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
In a large bowl or in the bowl of a stand mixer, add 4 1/2 cups of bread flour, salt, ground ginger, and dried cranberries. Stir to combine.
After a few minutes, your yeast mixture should be bubbly and foamy. Add the yeast mixture to the dry ingredients along with the orange juice and orange zest.
If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add an extra 3 tbsp of flour to keep the dough workable but soft.
If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by pushing the dough, turning and folding it in half. Repeat for 10 minutes.
Once the dough has finished kneading, allow it to rest for 5 minutes.
Portion out your dough into 8 equal sized pieces by using a sharp knife or bench scrape. (Cut the dough in half, then each half in half again and then once more).
Shape the dough balls into a bagel: take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
Repeat with the remaining dough.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 30 minutes.
Preheat the oven to 425°F once the bagels have risen for 30 minutes.
In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one (you may have to do this in a few batches). Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
Using a large slotted spoon or spider strainer, remove the bagels and return to the lined cookie sheet.
Repeat with the remaining bagels.
Once all of the bagels have boiled, bake in the 425° F oven for 15-17 minutes or until golden brown.
Allow the bagels to cool for 10 minutes before cutting and enjoying.
Store in a zip top bag at room temperature for up to 3 days. Enjoy!