Yield: 15 Servings
|2 teaspoons||Orange extract; optional|
|1 tablespoon||Olive oil|
|2 tablespoons||Malt powder; or honey / sugar|
|3⅓ cup||Bread flour|
|1 tablespoon||Wheat gluten; optional|
|¾ cup||Dried apricots; diced|
Place ingredients in the bread machine in the order listed. Use the dough setting. Add the apricots 5 minutes before the end of the kneading phase or work into the dough before shaping. If you don't have a dough setting stop the
machine after the rises.
Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18.
Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again. I put them in the oven to provide a draft free location.
This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life.
Fill a 4 to 6 qt soup pot with water 3 to 4" deep. You can add 2 T of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.
Preheat the oven to 400.
Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don't crowd. Simmer each side for a minute and return to the baking sheet.
Add glazes or toppings as desired.
Bake just below the middle of a preheated 400 degree oven. The book calls for 20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for the second.
These are best eaten while they are still warm. They can be frozen - you may want to slice them first so you can defost them in the toaster.
Serving Ideas : for peach bagels sub dried peaches for the apricots NOTES : I use orange oil instead of the orange extract. These are really excellent.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Best Bagels are made at home Dona Z. Meilach