Hawaiian bagels

      
                              Hawaiian bagels
      
 Recipe By     : The Best Bagels are made at home Dona Z. Meilach 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Bagels                           Machine
                 Yeast
      
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/8  cups          water
    1      teaspoon      coconut 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
      1/2  cup           dried pineapple -- diced
      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 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.
      
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 NOTES : These are really excellent.