bagels and bialys

 

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One Response to bagels and bialys

  1. stuofnankinchowmien says:

    I too have started making bagels from Sir Lancelot King Arthur Flour, diastatic malt powder and now I will add a little non-diastatic malt powder to see what happens. I wonder if your bialy dough is the same dough flattened and dimpled and not boiled and filled with sautéed onion and poppy seed in the dimple? >stubeee@aol.com<

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