Our eggs, our salt, Peter Reinhart’s bagels

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This was a variation on his recipe (the egg was just in the wash — no self-respecting bagel has egg in it). We substituted one cup of King Arthur’s rye flour blend for one cup of the high-gluten flour (King Arthur also — Sir Lancelot). I found it took extra flour to get the dough to be the right consistency, but they turned out beautifully.

Never trust a bagel that's perfectly round

Never trust a bagel that's perfectly round

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