Combine all ingredients except cranberries and egg white. Mix by hand or in mixture until well combined. Add dried cranberries.
Knead in mixer or my hand until dough “pushes back,” about 5 minutes. Let rise until doubled--about 1 1/2 hours.
Punch dough down then shape into eight balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 15 minutes; flatten rings slightly.
Fill a large pan, two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 1 minute; turn and cook 1 minute longer.
Remove with a slotted spoon; drain on paper towels.
Brush egg wash over bagels if desired. Coat a baking sheet with cooking spray or line with parchment paper. Place bagels 2 in. apart on prepared pan. Bake at 375° for 20-25 minutes or until just beginning to brown. Remove to wire racks to cool. Yield: 8 servings.
Notes
Note: feel free to substitute raisins for cranberries if that is more convenient.Adapted from Taste of Cooking
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.