Sourdough bagels from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart
- bread flour
- whole wheat flour
- honey
- raisins
- diastatic malt
-
EYB Comments
Make starter a day or two ahead. Best if dough is refrigerated overnight but needs 5 hours minimum. See recipe for whole-wheat flour substitution.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.