1 Mix together the flour, yeast and 2 teaspoons of sugar in a mixing bowl.
2 Cut oranges in half and squeeze. Combine 200 ml (approximately 3/4 cup) each of juice and water and heat in a small pot until lukewarm.
3 Cut dried apricots into small dice.
4 Add warm orange juicer mixture, apricots, 10 grams (approximately 2 teaspoons) of butter and the salt to the flour. Knead with dough hook of a hand mixer until smooth.
5 Cover and let rise in a warm place for about 30 minutes.
6 Melt remaining butter.
7 Grease a baking sheet with half of the melted butter.
8 Divide dough into 12 equal pieces, shape into balls, place on the baking sheet and brush with remaining butter. Cover and let rise again in a warm place for about 30 minutes.
9 In the center of each dough ball, press a hole with your index finger.
10 Combine remaining sugar and the baking soda with 1 liter (approximately 1 quart) of water in a large pot and bring to a boil. Cook dough portions in boiling water for no longer than 1 minute.
11 Remove bagels with a slotted spoon, then drain and place bagels on a parchment-lined baking sheet.
12 Separate egg. Lightly beat together egg white and 1 teaspoon water and brush over bagels. (Reserve egg yolk for another use.) Sprinkle bagels with amaranth. Fill an oven-proof dish with hot water and place on the bottom of the oven. Bake bagels in preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 425°F) until golden brown, about 20 minutes. Let cool completely before serving or storing.