Zest oranges and set aside. Juice oranges adding room temperature water to make 1 1/4 cups. Place liquid and remaining dough ingredients, except cranberries, into the bread machine pan. Program bread machine on DOUGH cycle and start; after 10 minutes, add the cranberries.
When cycle is complete, remove dough to work surface; divide into 12 equal pieces. Form each piece into a smooth ball. Poke thumbs through the middle of dough, gently stretching and turning the dough, forming a 3 to 4 inch bagel.
Place bagels on two parchment-lined baking sheets. Cover; let rise in a warm, draft-free place until double, about 45 minutes.
While bagels are rising, prepare streusel topping. Place all topping ingredients in a medium bowl. Using a pastry cutter or two knives, work the mixture until fine crumbs form. Cover; refrigerate topping.
Ten minutes before the end of rising time, preheat oven to 375°F. In a large 4-quart saucepan, bring boiling mixture to a rolling boil. Carefully place bagel onto a wide, slotted spatula, flip bagel top -side down first into the water. Repeat with a second bagel. Boil bagels 1 minute; flip bagels and boil an additional minute. Remove bagels to several layers of paper towels. Boil remaining bagels.
Place bagels back on parchment-lined baking sheets. Sprinkle streusel topping on bagels. Bake 18 minutes, until golden brown. Remove to wire rack.
