I am a sourdough sort of person, but time constraints from work and other matters forced me away from my usual recipes and I decided to try these bagels. I did use sourdough for the starter, though. I ad lib'd by substituting spelt flour (100% whole grain) for some of the bread flour. The resulting bagels were slightly less chewy than standard -- but that's the way I like them. The taste was amazing. Brilliant.

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