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
1 ts Coconut extract (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
1/2 c Dried pineapple -- diced
5/8 c Dried coconut -- shredded or
- flaked
Place ingredients in the bread machine in the order listed. Add the
pineapple and coconut 5 minutes before the end of the kneading phase
or work into the dough before shaping. Use the dough setting or 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 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.
