Frank's Recipes! Hawaiian Bagel

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Hawaiian Bagel

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 mixing 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. 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 oven 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.