Cranberry Orange Bagels - cooking recipe

Ingredients

1 cup water, divided (70-80 degrees)
4 tablespoons water, divided (70-80 degrees)
1/2 cup dried cranberries
1/3 cup packed brown sugar
4 1/2 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon ground cloves
3 cups bread flour
1 (1/4 ounce) package active dry yeast
1 tablespoon sugar
1 egg white
1 tablespoon cornmeal

Preparation

In bread machine pan, place 1 cup plus 2 Tbsp water, cranberries, brown sugar, orange peel, salt, cloves, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.).
When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. whole. Stretch and shape dough to form an even ring. Cover and let rest for 10 inutes; flatten rings slightly.
Fill a Dutch oven two-thirds full with water; add sugar and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.
Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. bake 400 degrees for 18-22 minutes or until golden brown. Remove to wire racks to cool.