Hawaiian Bagels Recipe
Ingredients
1-1/8 cups water
1 teaspoon coconut extract optional
1 tablespoon olive oil
2 tablespoons malt powder or honey or 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
Instructions
Place ingredients in the bread 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 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 in 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 Tbsp of malt syrup, honey, sugar or non-diastatic malt powder. Get
the water to boiling. Preheat the oven to 400 degrees 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 degree oven for 20 to 25
minutes, but begin checking at 15 minutes.
These are best eaten while they are still warm. Pre-slicing is
suggested prior to freezing.
Yield: about 15 bagels |
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