Recipe - Orange Cranberry Bagels

One fourth cup Water
One half cup Orange juice
1 One half tablespoon Grated orange peel
1 tablespoon Brown sugar; or molasses
Three fourths teaspoon Salt
2 Three fourths cup Bread flour; (see my note
For how well I measure
flour)
1 One half teaspoon Active dry yeast

(don't follow this recipe without water in hand) This recipe has a total of
Three fourths c. liquid as written.

I have a Breadman Plus machine. After 11 minutes of kneading, the dough
was so stiff the machine almost quit working and sounded very overworked
(never had this problem with any recipe before). I added 1 T water, which
was not enough and continued until I had added 3 T additional water total.
The dough was still very stiff, but as this was my first experience with
bagels I did not add anymore water. The resulting dough was so dry that it
was almost separating in layers as I was trying to form bagels. Another
thing was that Meilach suggests a second 20 minute rise after the bagels
are formed. This produced a very airy light nonbagel like bagel when I
applied it to the cinnamon raisin bagels below. [Angela]
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Best Bagels are Made at Home, D. Meilach (Angela Fox)