Ingredients

• 600g/1lb 5oz strong white bread flour
• plus extra for dusting
• 10g/¼oz fast-action yeast
• 3 tbsp golden caster sugar
• 1 tbsp mixed spice
• 310ml/½ pint warm water
• 3 tsp sea salt flakes
• 2 large oranges
• zest only
• 2 tsp vegetable oil
• 75g/2½oz dried cranberries
• chopped
• 50g/2oz candied orange peel
• chopped
• 3 tbsp light brown sugar
• for the poaching water
• 1 free-range egg
• lightly beaten
• for glazing
• 4-5 brown sugar cubes
• lightly crushed

Directions

• For the dough
• preheat the oven to 180C/350F/Gas 4. Lightly oil a large bowl and grease two large baking sheets.
• In a large clean bowl
• mix the flour
• yeast
• golden caster sugar and mixed spice together. In a separate bowl
• mix the water
• salt
• orange zest and vegetable oil
• then gradually incorporate this mixture into the dry ingredients.
• On a floured surface
• knead the dough until smooth and elastic. Transfer to the oiled bowl
• cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute
• cover again and leave to prove for a further 10 minutes.
• Add the cranberries and candied peel to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes.
• Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes.
• Shape the dough balls into rings by inserting a wooden spoon handle into the centre and using your fingers to gently stretch the dough.
• To prepare the poaching water
• fill two large pans with water
• distribute the brown sugar between them and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon
• shake off any excess water and lay them on the prepared baking trays.
• Brush lightly with egg
• sprinkle over the crushed sugar cubes and bake in the oven for 20-25 minutes until golden-brown.