Apricot bagel

1 1/8  cups          water
   2      teaspoons     orange extract -- optional 
   1      tablespoon    olive oil
   2      tablespoons   malt powder -- or honey / sugar 
   1      teaspoon      salt
   3 1/3  cups          bread flour
   1      tablespoon    wheat gluten -- optional 
   2      teaspoons     yeast
     3/4  cup           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.