2 C starter                     1/2 C water
        4 1/2 C whole wheat flour       1 egg
        1 t salt                        3 T oil

        All last 5 ingredients to starter.  Knead well.  Cover and
        let rise 3 hours in warm place in oiled bowl.  Roll out
        1/2" thick and cut with cutter.  Let rise 1 1/2 hours.

        Drop bagels into boiling water, 2 or 3 at a time.  When they
        rise to surface turn over and boil 1 minute longer.  Put on
        oiled sheet.  Brush with oil or beaten egg and water.  Bake
        at 350 deg. F. for 50 min.

dca>    I think this is the first sourdough bagel recipe we have 
        had.  A sourdough recipe of the purest form!  (No bakers' yeast.)
 604a_____________________________________________________________________604a
Note:  The following recipe is not a sourdough recipe, but doubtless it 
       could be easily modified to become a sourdough recipe.
# From: David Auerbach 

                Bagels


Try Bernard Clayton: Breads of France (yep!).
Or: Make a very stiff yeast white bread flour yeast dough with more than the
usual amount of yeast.  Let rise. Push down, portion, shape into bagel shapes.
Bring BIG pot of water with two tablespoons malt syrup in it to boil.  After
water is boiling (that's how I measure the rising time of the bagels) drop
in three bagels at a time.  After 20-30 seconds remove onto a towel, pat
dry and place on baking sheet. Continue.  Brush with egg white, sprinkle 
topping and bake in 375 oven.