Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 c Water
2 ts Orange extract or oil (optional)
1 tb Olive oil
2 tb Malt powder, honey, or sugar
1 ts Salt
3 1/3 c Bread flour
1 tb Wheat gluten (optional)
2 ts Yeast
3/4 c 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 dough 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
14x18". 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 tb
of malt syrup, honey, sugar, or non-diastatic malt powder. Get the
water to boiling.
Preheat the oven to 400°F.
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°F 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.
For peach bagels substitute dried peaches for the apricots
