Hawaiian Bagels
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/8 cups water
1 teaspoon coconut extract optional
1 tablespoon olive oil
2 tablespoons malt powder or honey / sugar
1 teaspoon salt
 cups bread flour
1 tablespoon wheat gluten optional
2 teaspoons yeast
1/2 cup dried pineapple diced
2/3 cup dried coconut shredded or flaked

Preparation

1 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. 2 Prepare the baking sheets or use nonstick sheets. 3 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. 4 This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life. 5 Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling. 6 Preheat the oven to 400. 7 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. 8 Add glazes or toppings as desired. 9 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.

About


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. NOTES : These are really excellent.