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1
Place ingredients in the bread machine in the order listed.
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2
Use the dough setting.
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3
Add the apricots 5 minutes before the end of the kneading phase or work into the dough before shaping.
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4
If you don't have a dough setting stop the machine after the rises.
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5
Prepare the baking sheets or use nonstick sheets.
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6
Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18.
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7
Divide into equal pieces and shape into bagel form or use a cutter.
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8
Place the bagels on the sheets and let them rise again.
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9
I put them in the oven to provide a draft free location.
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10
This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life.
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11
Fill a 4 to 6 qt soup pot with water 3 to 4 inch deep.
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12
You can add 2 tablespoon of malt syrup, honey, sugar or non-diastatic malt powder.
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13
Get the water to boiling.
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14
Preheat the oven to 400.
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15
Drop the bagels one at a time into the boiling water.
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16
Boil only 3 or 4 at a time so they don't crowd.
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17
Simmer each side for a minute and return to the baking sheet.
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18
Add glazes or toppings as desired.
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19
Bake just below the middle of a preheated 400F (200C) oven.
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20
The book calls for 20 to 25 minutes.
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21
I usually start at 15 minutes for the 1st sheet and less for the second.
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22
These are best eaten while they are still warm.
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23
They can be frozen - you may want to slice them first so you can defost them in the toaster.
