INGREDIENTS

INSTRUCTIONS

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

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