Orange cranberry bagels

1 Servings

Ingredients

Quantity Ingredient
¼ cup Water
½ cup Orange juice
1½ tablespoon Grated orange peel
1 tablespoon Brown sugar; or molasses
¾ teaspoon Salt
2¾ cup Bread flour; (see my note
For how well I measure flour)
1½ teaspoon Active dry yeast

Directions

(don't follow this recipe without water in hand) This recipe has a total of ¾ c. liquid as written.

I have a Breadman Plus machine. After 11 minutes of kneading, the dough was so stiff the machine almost quit working and sounded very overworked (never had this problem with any recipe before). I added 1 T water, which was not enough and continued until I had added 3 T additional water total.

The dough was still very stiff, but as this was my first experience with bagels I did not add anymore water. The resulting dough was so dry that it was almost separating in layers as I was trying to form bagels. Another thing was that Meilach suggests a second 20 minute rise after the bagels are formed. This produced a very airy light non-bagel like bagel when I applied it to the cinnamon raisin bagels below. [Angela] From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Best Bagels are Made at Home, D. Meilach (Angela Fox)

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