Apricot Bagel

Ingredients

Directions

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 inch 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.