Recipe ingredients and directions:

 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 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.

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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.

Category: Bagels Recipes