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The basic recipe is from Peter Reinhart's Bread Baker's Apprentice, but made a few changes. Let's go from right to left:
Multi-Grain Mixed Berry Bagels: I made the sponge out of 5 oz oat bran, 2 oz steel cut oats, 2 oz 12 grain cereal, and 9 oz white flour (plus the yeast and water the recipe calls for). I let it soak for an extra hour. In the final dough I replaced 4 oz of the white flour with vital wheat gluten. In the final minutes of kneading I added 1 1/2 cups of dried berries (I used blueberries, cranberries, and cherries).
Whole Wheat Bagels: Replace white flour with whole wheat flour, but replace 2 oz with vital wheat gluten. I find that bagels need good gluten content to remain that dense and chewy consistency.
New York Bagels: as per the recipe.
Cinnamon Raisin Bagels: as per the note on p. 122.
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