Cranberry-Rye Scandinavian Bagels with Lingonberry Glaze

What Makes This Special

The fusion of nutty rye, aromatic cardamom, and tart cranberries brings the spirit of a Scandinavian autumn harvest into every bite. The slow, overnight fermentation yields complex flavor and a perfect chew, while the deep burgundy lingonberry glaze and golden poppy seeds evoke the rich colors of Thanksgiving. These bagels are an advanced bake, combining traditional Nordic techniques with a modern twist.

Ingredients

Carefully chosen ingredients give these bagels their Scandinavian character—rye flour for earthiness, cardamom for warmth, cranberries for tartness, and an active sourdough starter for deep flavor and structure.

For the Dough

• Bread & Rye Flours: Bread flour offers strength and chew, while dark rye brings signature flavor and a rustic crumb.
• Dried Cranberries: Soaked briefly, they lend sweet-tart bursts and beautiful color.
• Cardamom: This warming spice is a staple in Nordic baking.
• Active Sourdough Starter: Enhances complexity and shelf life.
• Instant Yeast: Ensures reliable rise alongside sourdough.
• Salt & Sugar: For balance and flavor.

For Boiling

• Barley Malt Syrup: Aids in caramelization and authentic crust.
• Water: Essential for the poaching step.

For Glaze & Topping

• Lingonberry Jam: Provides a festive, tangy finish.
• Egg White: Makes the glaze glossy and helps seeds adhere.
• Poppy Seeds: Classic Scandinavian touch.

Instructions

Step 1: Hydrate the Cranberries

Place 80g dried cranberries in a bowl and cover with hot water for 10 minutes. Drain well. This step ensures the fruit remains plump and moist through baking.

Step 2: Mix the Dough (Autolyse)

In the bowl of a stand mixer, combine 300g bread flour, 150g rye flour, and 280ml lukewarm water. Mix just until no dry spots remain. Cover and rest for 30 minutes. This allows flour to fully hydrate, activating gluten without overmixing—key for bagel chew.

Step 3: Add Remaining Ingredients and Knead

Add 60g fed sourdough starter, 7g instant yeast, 4g cardamom, 12g salt, and 50g brown sugar. Knead on medium speed for 5 minutes. The dough will be dense but should come together in a smooth, slightly tacky ball. Scrape down the bowl, then knead in the soaked cranberries just until distributed.

Step 4: Bulk Fermentation (First Rise)

Shape dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap. Let rise at room temperature until slightly puffed, about 1 hour.

Step 5: Cold Fermentation (Overnight)

Transfer the covered bowl to the refrigerator and let ferment for 12–14 hours. Slow fermentation develops deep flavor and enhances texture.

Step 6: Divide and Shape Bagels

Remove dough from fridge and let sit at room temp for 30 minutes. Turn onto a clean surface, divide into 8 equal portions (~95g each). Shape each into a tight ball, then poke your thumb through the center and gently stretch to a 4cm hole. Place on a parchment-lined baking tray, cover with a damp towel, and rest for 30 minutes.

Step 7: Second Rise and Preheat Oven

Let bagels rise until slightly puffy, about 45 minutes. Meanwhile, preheat oven to 200°C (fan 180°C) with a baking stone or heavy tray inside for even heat.

Step 8: Prepare the Water Bath

In a large pot, bring 2L water to a gentle boil. Add 1 tbsp barley malt syrup. This step gives bagels their signature shine and chewy crust.

Step 9: Boil the Bagels

Working in batches, gently lower bagels into boiling water. Boil 45 seconds per side. Remove with a slotted spoon, drain briefly, and return to tray.

Step 10: Glaze and Decorate

Whisk 60g lingonberry jam, 20ml water, and 1 egg white in a small saucepan. Warm gently until glossy and just pourable. Brush over bagels; sprinkle with poppy seeds for color contrast and crunch.

Step 11: Slow Bake

Slide tray onto the preheated stone or heavy tray. Bake at 200°C for 10 minutes, then reduce to 160°C and bake an additional 16–18 minutes, rotating halfway. This slow finish yields an even, crisp crust and chewy crumb.

Step 12: Cool and Enjoy

Transfer bagels to a wire rack. Cool fully before slicing to set crumb.

Pro Tips

• Don’t rush the cold ferment: It’s crucial for flavor and bagel structure—overnight is ideal.
• Use active, bubbly starter: Flat or inactive sourdough will make the dough dense.
• Boiling is non-negotiable: It’s what gives bagels their traditional chewy crust.

Troubleshooting

Bagels are flat or spread too much during final rise? Dough may have over-proofed, or your flour was too weak. Chill dough thoroughly and use high-protein bread flour.

Bagels are dense or gummy? Under-kneading, inactive starter, or skipping the autolyse can cause this. Ensure gluten is well-developed and starter is lively.

Variations

• Seeded Rye: Swap out cranberries for toasted pumpkin seeds for a nutty crunch.
• Spiced Apple: Replace cranberries with dried apple and add a pinch of cinnamon.
• Classic Scandinavian: Skip glaze and simply top with a mix of sesame, poppy seeds, and flaky salt.

Storage

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze individually; toast straight from frozen for best texture.

These bagels are a celebration of Scandinavian flavors and Thanksgiving colors—perfect for sharing on a crisp autumn morning.