Title: Apricot bagel
 Categories: Bread machi, Dough cycle
      Yield: 15 Servings
 
  1 1/8 c  Water
      2 ts Orange 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
    3/4 c  Dried apricots; diced
 
  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.
  
  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.
  
  Serving Ideas : for peach bagels sub dried peaches for the apricots
  
  NOTES : I use orange oil instead of the orange extract. These are
  really excellent. From: Bread-Bakers Archives:
  ftp.best.com/pub/reggie/archives/bread/recipe