* Exported from MasterCook II * Apricot bagel Recipe By : The Best Bagels Are Made At Home by Dona Z. Meilach Serving Size : 15 Preparation Time :0:00 Categories : Bagels Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 c Water 2 ts Orange extract or oil (optional) 1 tb Olive oil 2 tb Malt powder, honey, or sugar 1 ts Salt 3 1/3 c Bread flour 1 tb Wheat gluten (optional) 2 ts Yeast 3/4 c 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 dough 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 14x18". 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 tb of malt syrup, honey, sugar, or non-diastatic malt powder. Get the water to boiling. Preheat the oven to 400°F. 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°F 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. For peach bagels substitute dried peaches for the apricots - - - - - - - - - - - - - - - - - -