Free Recipe Apricot Bagel

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Apricot Bagel Recipe

1-1/8 c Water
2 ts Orange extract; optional
1 tb Olive oil
2 tb Malt powder; or honey /
-sugar
1 ts Salt
3-1/3 c Bread flour
1 tb Wheat gluten; optional
2 ts Yeast
3/4 c Dried apricots; diced

Apricot Bagel Preparation

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

Cooking Temperature:

Recipe Serves: 15

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