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Bugey-Cerdon / Pretzel bagels and lox from Wine Food: New Adventures in Drinking and Cooking (page 68) by Dana Frank and Andrea Slonecker

  • sesame seeds
  • barley malt syrup
  • capers
  • caraway seeds
  • cucumbers
  • dill
  • fennel seeds
  • red onions
  • tomatoes
  • active dry yeast
  • poppy seeds
  • cream cheese
  • Pilsner beer
  • microgreens
  • unbleached bread flour
  • egg yolks
  • lox

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Notes about this recipe

  • Eat Your Books

    Dough refrigerates for 8 to 24 hours. Can substitute dark brown sugar for barley malt syrup, lager beer for Pilsner beer, and sprouts for microgreens.

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