Cranberry & Lemon Zest Bagels (Sweet Homemade Bagel Recipe)

If you’re looking for a slightly sweet twist on classic bagels, these cranberry and lemon zest bagels are a must-try. The combination of tangy lemon zest and sweet dried cranberries creates a fresh, spring-inspired flavour that works perfectly for breakfast or brunch.

Made using the same simple base as traditional bagels, this version includes a touch of honey and vanilla for added depth. The fruit is folded into the dough after the first rise, giving you beautiful bursts of flavour in every bite.

Why you’ll love this recipe

• Lightly sweet with fresh citrus flavour

• Soft, chewy texture with golden crust

• Great for meal prep and freezing

• Simple method using everyday ingredients

• Perfect for spring breakfasts or brunch

Ingredients

Dough:

• 750 g flour

• 9 g instant yeast

• 450 ml warm water

• 3 tsp muscovado sugar

• 3 tsp fine sea salt

• 1 tsp baking soda

• 1 tbsp honey

• 1 tsp vanilla

Filling:

• ½ cup dried cranberries

• Zest of 1 lemon

Extras:

• 1 egg, beaten

• 1 tsp baking soda (for boiling water)

• 1 tbsp honey (for water bath)

How to make cranberry & lemon bagels

1. Make the dough

Add flour, yeast, sugar and salt to a mixing bowl or stand mixer. Mix briefly on low, then slowly add warm water along with the honey and vanilla. Knead for 5 minutes on medium speed until a smooth dough forms.

2. First rise

Transfer to a lightly oiled bowl, cover, and leave in a warm place until doubled in size (1–2 hours).

3. Add the filling

Knock the air out of the dough and shape it into a rectangle.

Sprinkle over an even layer of:

Dried cranberries

Lemon zest

Fold the dough like an envelope to enclose the filling.

4. Shape the bagels

Divide into 12 equal balls.

Try to keep the fruit tucked inside the dough to prevent burning during baking.

Fold the dough under itself into the centre to seal the filling inside before shaping into bagels.

5. Second rise

Cover and leave to rise for about 1 hour.

6. Boil the bagels

Bring a large shallow pan of water to a gentle simmer. Add:

1 tsp baking soda

1 tbsp honey

Boil each bagel for 45 seconds on each side, then transfer to a lined baking tray.

7. Bake

Brush with beaten egg.

Bake in a preheated oven at 180°C for 20–25 minutes, until golden brown.

Tips for best results

• Keep the cranberries tucked inside to avoid burning

• Don’t skip the boiling step — it creates the chewy crust

• Shape tightly so the bagels hold their structure

• Bake until golden for the best flavour

Storage and freezing

• Store in an airtight container for up to 3 days

• Freeze for up to 2 months

• Reheat in oven or toaster for best texture

Serving ideas

• Toasted with butter

• Cream cheese and honey

• Ricotta and extra lemon zest

• Cream cheese and strawberry slices

• Toasted with butter and jam

• Or simply warm straight from the oven