Since starting the Candida diet I've really missed bagels with smoked turkey, gherkins and mustard. Mmmmmmm...mustard *drool*. So imagine how delighted I was to discover they can be made and are, in fact, more authentic, with sourdough starter.
I used the recipe I found at Sourdough Home. This is, IMHO, the best site for naturally leavened bread recipes and tips; lots of sensible, down-to-earth advice. I followed the recipe to the letter* (although I did omit the overnight proving). How did they look?
Brilliant! And how did they taste? YUM! The method is fairly time-consuming, but well worth the effort.
*I could only get malt extract - used approx. half the quantity (weight) of malt powder recommended in the recipe. Which reminds me: a quick trawl of the Internet could not confirm whether, or not, malt extract is permitted on the candida diet, so this recipe might be something to save for special occasions, or choose to avoid if you're just starting out on the diet.