Title: Hawaiian Bagels
Categories: Bread Breadmaker Jewish
Yield: 15 Servings

1 1/8	c	Water
1	ts	Coconut extract -- optional
1	tb	Olive oil
2	tb	Malt powder -- or honey /
		Sugar
1	ts	Salt
3 1/3	c	Bread flour
1	tb	Wheat gluten -- optional
2	ts	Yeast
1/2	c	Dried pineapple -- diced
5/8	c	Dried coconut -- shredded or
		Flaked

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. 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 " 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.

Recipe By : The Best Bagels are made at home Dona Z. Meilach

From: Bread-Bakers-Errors@lists.Best.Codate: 20 Dec 96 Bread Bakers Digest (Ask Karen For Posting Access Ä

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