Recipe: Cranberry Orange Bagels

Would this recipe work if you substituted cherries for the cranberries and used almond instead of the orange zest?

CRANBERRY ORANGE BAGELS

1 1/8 cups water
3 cups white bread flour
5 Tbsp. brown sugar
1 tsp. salt
1/2 cup dried cranberries
1 1/2 Tbsp. orange zest
3 1/4 tsp. bread machine yeast
1 egg, beaten (for brushing tops)
Toppings of choice (optional)

Insert ingredients into bread machine in order given by manufacturer.

Remove dough after the first knead -- about 20 - 30 minutes.

Place dough on floured surface. Divide into 8 parts. Form balls, gently pressing thumb through center of ball and slowly stretching into bagel shape.

While bagels rise, bring 3 quarts of water and 1 tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see tips below).

Using a slotted spoon, drop 2 or 3 bagels into rapidly boiling water. Boil on each side for 30 seconds. Remove and cool on rack for 1 minute, then brush with egg and sprinkle with any toppings you choose. Place on a cookie sheet that has been sprinkled with cornmeal.

Bake at 400 degrees F for 15 minutes or until golden brown.

TIPS:
- When making the bagels, set aside a 2 1/4-inch ball of dough. When the bagels have doubled in size, drop the test dough into the boiling water. The dough should pop to the top right away. When this happens, it's time to boil the bagels.
- You may use Pam in place of the egg wash.

TO MAKE BAGEL STICKS:
Cut bagel before rising and lay out in a straight line. Roll sticks in a combo of sesame and poppy seeds with a pinch of garlic powder.
Let sticks rise, boil, and bake as above.

TO MAKE BAGEL CHIPS:
Slice leftover bagels horizontally into thin slices. Brush with butter on one side. Lay, butter side up, on an ungreased cookie sheet and bake at 325~F for 12 - 15 minutes until golden brown and crisp.

Makes 8
Source: the Freezer-Friendly Digest