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Recipe Name: Apricot Bagel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 15

1 1/8 Cup(s) Water
2 Teaspoon(s) Orange extract, optional
1 Tablespoon(s) Olive oil
2 Tablespoon(s) Malt powder, or honey /
1 Teaspoon(s) Salt
3 1/3 Cup(s) Bread flour
1 Tablespoon(s) Wheat gluten, optional
2 Teaspoon(s) Yeast
3/4 Cup(s) 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. 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: Recipe By : The Best
Bagels are made at home Dona Z. Meilach

Nutrition (calculated from recipe ingredients)
Calories: 136
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 157.1mg
Potassium: 111.3mg
Carbohydrates: 26.5g
Fiber: 1.3g
Sugar: 3.7g
Protein: 4.1g

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