Now that I've got sourdough-baking more or less down to a reliable loaf of bread, I'm ready to embark on that combination of boiling and baking that produces pretzel (Bretzel in German) and bagels.
Here are some great recipes I'm looking forward to trying sometime soon (and yes, they do use sourdough starter!):
1) recipe for an authentic German Bretzel on the blog Confections of a Master Baker,
2) Jewish Pumpernickel Bagel from the blog A Fresh Loaf.
Last, but not least, I just learned that the German "Dinkelbrot" translates to Spelt bread!
Here's an American recipe for German Dinkelbrot from A Fresh Loaf.
Percentage of dough mix ins
6 hours ago