March 8, 2013

Chocolate Chip and Orange Bagels

Well, after making those yummy cranberry-orange bagels, I promised my hubby I'd come up with a chocolate chip bagel for him.  Since the cranberry recipe turned out so well and was incredibly easy, I used that as a springboard and just made a few alterations.  They were really good!

1 cup plus 4 tablespoons warm water, divided
1/3 cup packed brown sugar
4-1/2 teaspoons grated orange peel
1 teaspoon salt
1/2 to 1 teaspoon pure orange extract
3 cups bread flour
1 package (1/4 ounce) or 2-1/4 teaspoons active dry yeast
1/2 to 3/4 cup semi-sweet or dark chocolate pieces
1 tablespoon sugar
1 egg white
1 tablespoon cornmeal

Place 1 cup plus 2 tablespoons water in the bread machine.  Add the brown sugar, orange peel, salt, orange extract, flour and yeast in order recommended by manufacturer.  Select dough setting.  (Add 1 to 2 tablespoons of water or flour after 5 minutes of mixing, if necessary.)  If your bread machine has an add-in signal, you can add the chocolate chip pieces when it beeps, otherwise, it's fine to add with initial ingredients.  When cycle is complete, turn dough onto lightly floured surface.  Gently shape into 9 balls.  Push thumb through centers to form a 1-inch hole.  Carefully stretch and shape dough to form an even ring.  Cover with a towel and let rest for 10 minutes; flatten rings slightly.  Fill a large Dutch oven 2/3 full with water.  Stir in the 1 Tablespoon sugar and bring to a boil.  Drop bagels, 2 at a time, into the boiling water.  Cook for 45 seconds; turn and cook another 45 seconds.  Remove with a slotted spoon and drain on paper towels.  Whisk the egg white and  remaining 2 tablespoons water; brush over bagels.  Lightly coat a baking sheet with cooking spray and sprinkle with cornmeal.  Carefully transfer the bagels to prepared pan.  Bake at 400 degrees for 18-22 minutes, until golden brown.  Remove to wire racks to cool.  Makes 9 bagels.

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