Cranberry Bagel, Recipe by Wangsen International Bakery & western Food School


450  gr  Bread flour   

50   gr  Cake flour    

50   gr  Sugar 

10   gr  Milk powder  

11   gr  Salt   

300  gr  Longan natural yeast  

300  gr  Water  

300  gr  Cranberry

Decorative Sugar Water


2000 gr Water 

100 gr Sugar    


  • Combine the ingredients, heat to boiling.


  1. Combine all the ingredients, beat them until smooth and elastic. Add cranberry, mix well.
  2. Rest at room temperature for 20 minutes.
  3. Exhaust the dough.
  4. Fold the dough.
  5. Roll the dough into a cylindrical shape, connect both ends.
  6. Put the dough into a baking tray, ferment at 30°C for 1 hour.
  7. Put the dough into sugar water and dip for 15 seconds on each side.
  8. Take out and drain.
  9. Bake at 210°C for 16 minutes.

Leave a Reply