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Granny White
Sourdough Bagels
Yield : 15
2
4
1
3
1
1
cups sourdough starter
1/2 cups whole wheat flour
tsp sea salt
tbsp unrefined oil
/2 cup warm water
egg (optional)
oil, or egg mixed with water
Add flour, salt, oil, and water (and egg if desired) to the starter.
Knead well. Cover and let rise for 3 hours in a warm place in an
oiled bowl.
Knead again and shape into rings by rolling dough like bread sticks
and pinching ends together, or roll out 1/2 inch thick with a
rolling pin and cut with a doughnut cutter. Let rise for 1 1/2
hours.
Drop bagels into a large pot of boiling water (2 or 3 at a time).
When they rise to the surface turn them over and boil 1 minute
longer.
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