Ahhh.... you read my mind! Just yesterday I was wishing you'd offer a bagel recipe. I've done the "boiling" style before with mixed results. This looks much easier. Regarding the starter, can I use my own starter vs. making a sponge the night before? And I don't have Sir Lancelot (darn, I was just up at the KA store, and not likely to be up that way again soon). Can I add gluten to bread flour? Cindy, just go ahead and use the bread flour, and a bit less water - maybe 2 tablespoons less for the recipe. And yes, use your own starter - and if it's a soft starter (kinda liquidy), then maybe you won't even need to add more water. Enjoy - PJH

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