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Apricot Bagel

 

45

Yield

servings

Prep

30

min

Cook

20

min

Ready

50

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
 

Ingredients

1 ⅛ cups water
2 teaspoons orange extract
optional
*
1 tablespoon olive oil
2 tablespoon malt powder
or honey/sugar
*
1 teaspoon salt
3 ⅓ cups bread flour
1 tablespoon gluten flour
optional
*
2 teaspoons yeast, active dry
¾ cup apricots
diced
*

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 tablespoon 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℉ (200℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 44410% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 595mg 25%
Total Carbohydrate 28g 28%
Dietary Fiber 3g 13%
Sugars g
Protein 29g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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