Apricot Bagel

 Smokey Flavored Bacon & Cheese Bagel  

Whole Wheat Sesame Bagels


1? cups water
2 tsp. orange extract, optional
1 Tbsp. olive oil
2 Tbsp. honey or sugar
1 tsp. salt
3? cups bread flour
1 Tbsp. wheat gluten, optional
2 tsp. yeast
¾ cup dried apricots, diced

1.         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.

2.         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-in.

3.         Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again. Put them in the oven to provide a draft free location. This rise can be anywhere from 20 minutes to 4 hours.

4.         Fill a 4 to 6 qt soup pot with water 3 to 4-in deep. You can add 2 tablespoons of honey or sugar. Get the water to boiling. Preheat the oven to 400ºF.

5.         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.

6.         Bake just below the middle of a preheated 400º degree oven. The book calls for 20 to 25  minutes. Start at 15 minutes for the 1st  sheet and less for the second. These are best eaten while they are still warm.


Smokey Flavored Bacon & Cheese Bagel

4½ to 5 cups unsifted flour
3 Tbsp. sugar
1 Tbsp. salt
2 packages active dry yeast
2 Tbsp. margarine
3 slices cooked bacon, crumbled
? cup coarsely grated Cheddar cheese
1 Tbsp. sugar
2 tsp. salt
1 egg white + 1 Tbsp water

1.     Mix 1½ cups flour, 3 Tbsp. sugar, 1 Tbsp. salt and yeast.

2.     Heat 1½ cups water and margarine to 120°. Add to yeast mix; beat 2 minutes at medium speed. Add ½ cup flour. Beat at high speed 2 minutes.

3.     Stir in bacon, cheese, and enough flour to make a stiff dough. On floured board, knead for 10 minutes. Set in a greased bowl; turn to grease top. Cover; let rise in warm place1 hour. Punch down; let rest 15 minutes.

4.     In a skillet heat 1 inch water, remaining sugar and salt to simmer.

5.     Divide dough into 12 pieces; shape3 into smooth balls. With floured finger, poke a 1 inch hole in each.

6.     Drop into simmering water. Cook 3 minutes. Turn and cook 2 minutes. Turn again; cook 1 minute more.

7.     Drain on towels. Repeat shaping and cooking rest of dough. Place on greased baking sheet. Brush with egg mixture.

8.     Bake at 375°F for 20-25 minutes.

Whole Wheat Sesame Bagels

1½ cups warm water (112-115ºF)
2 Tbsp. active dry yeast
3 Tbsp. sugar
1 Tbsp. salt
4¼ cups white whole wheat flour
8 cups of water, for boiling
1 egg white, lightly beaten
¾ cup sesame seeds for sprinkling

1.     In a small bowl, mix yeast, sugar and warm water together and let stand 5 minutes.

2.     Mix 2 cups of flour with the salt in a large bowl; then add the yeast mixture. Stir until combined and slowly mix in the rest of the flour.

3.     Knead dough on a floured surface for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until doubled.

4.     Punch dough down. Divide and shape into 12 balls. (For larger bagels, make only 8 balls.) Allow to rest for 20 minutes.

5.     Preheat the oven to 400ºF.

6.     Bring 2 quarts of water to boil. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Boil for about 2 minutes, flipping them halfway through. Place the shaped dough onto a cookie sheet and cover for 10 minutes.

7.     Brush the bagels with the egg white, and sprinkle them with sesame seeds.

8.     Bake for 30-35 minutes, rotating the baking pan about halfway through.