Yeast baking without salt can be tricky, Michele. Usually, we recommend using at least half the amount called for in the recipe because of the functional role that yeast plays. (It helps regulate the fermentation of the yeast and also tightens the gluten strands.) Check with your doctor or nutritionist to see if half the amount of salt would be an acceptable amount for your diet. (You can also play with making smaller bagels to cut back on sodium.) As for bumping up flavor without adding salt, explore using spices, dried fruit, seeds, nuts, and low-sodium cheese in the dough. In general, you can use about 1/2 to 1 cup of mix-ins in our standard bagel recipe. Add mix-ins after the dough has developed some strength but you're not fully done kneading. Toasting the bagel before serving is also a fantastic way to elevate the flavor (and texture) of the bagel. Good luck!

• Reply