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Message: [QUOTE="ClifSpliffy, post: 3786407, member: 9260"] pro tip: seeded rye bread: chavez bakery -the best! chavez purchased the 'family recipe' years ago and, if ur lucky, there might be a loaf left in your local chavez retail outlet. mebbe. buy 2 cuz it freezes astoundingly well. not a bagel person, but after having a 'sourdough' bagel last year in nyc ([I]sf [/I]sourdough is the king of bread - my pal's family has been handing generations of progeny a piece of starter on their wedding since the 1860s. those sf folks are wicked serious aboot their bread...), i asked mo of black rock turnpike bagel king, aboot it. he informed me that his base dough is a 'sourdough' recipe. people everywhere like to think their sourdough is 'as good as sf.' it ain't, cuz it can't be due to the water and climate. stew leonard has a pretty good formula for both sourdough and bagels. i think that they sell egg bagels, cuz i remember a few times when the only ones left in the sack were an egg bagel or that brown, nasty, wheat thing, so in that case i ate the egg one. what a choice - either the tasteless one, or that rude brown mess. ya ever notice that they never screw around with bialy flavors? cinnamon raisin or nasty brown wheat ones only exist in someone's twisted imagination. what's next, pumpkin infused bagels? oh, the horror. [/QUOTE]