Recipe - Hawaiian Bagels

1 1/8 cup Water
1 teaspoon Coconut 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
One half cup Dried pineapple; minced
5/8 cup 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 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.

From: Gerard_Mcmahon@ftdetrckccmail.army.mil
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : The Best Bagels are made at home Dona Z. Meilach
NOTES : These are really excellent.