Frank's Recipes! Apricot Bagels

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Apricot Bagels

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 active dry yeast
3/4 cup dried apricots, diced

Place ingredients in the mixing 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 inches. Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again. You may put them in the oven to provide a draft free location. This rise can be anywhere from 20 minutes to 4 hours.

Fill a 4 to 6 qt soup pot with water 3 to 4 inches deep. You can add 2 tablespoons of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400F.

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 400F degree oven for 20 to 25 minutes. Start at 15 minutes for the first 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 defrost them in the toaster.