Recipe - Apricot Bagel

1 1/8 cup Water
2 teaspoon Orange extract; optional
1 tablespoon Olive oil
2 tablespoon Malt powder; or honey /
sugar
1 teaspoon Salt
3 1/3 cup Bread flour
1 tablespoon Wheat gluten; optional
2 teaspoon Yeast
Three fourths cup Dried apricots; minced

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 nondiastatic 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: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : The Best Bagels are made at home Dona Z. Meilach