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Apricot bagel Recipe
Apricot bagel Recipe
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Apricot bagel

Home > Bread & Baked Goods > Bagels > Apricot bagel
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Apricot bagel Recipe
                               Apricot bagel
 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  cups          water
    2      teaspoons     orange extract -- optional 
    1      tablespoon    olive oil
    2      tablespoons   malt powder -- or honey / sugar 
    1      teaspoon      salt
    3 1/3  cups          bread flour
    1      tablespoon    wheat gluten -- optional 
    2      teaspoons     yeast
      3/4  cup           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
 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.

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Free recipe: Apricot bagel (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
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