Hello.  I am making Rose’s bagels for the first time - currently, the sponge is covered by the flour mixture and chilling in the fridge for 24 hours.  But in anticipation of tomorrow, I have a question:  my edition of the Bread Bible talks about, in the mixing portion of the recipe, an optional inclusion of butter.  But nowhere is butter listed as an ingredient - potential or otherwise.  Between butter and no butter, I’ll take it—but does anyone know how much I should add? 

Many thanks in advance.

My copy of BB shows 3 tablespoons for the full recipe. Have fun with the bagels.

How did those Bagels turn out?

Do tell, I’m interested to hear about them as well!

Matthew, who baked every recipe in the Bread Bible, says they are among his favorites.

Thanks for the response.  The bagels were delicious and turned out really well - I was a first time bagel-maker, and generally expect disappointment the first time.  Not here!  I used the butter; next time I think I’ll omit just for comparison purposes.  Also just made the bagels plain - no poppy seeds, no garlic, nothing—and am looking forward to mixing it up a bit.
Overall, highly recommended recipe.  As usual with RLB’s recipes, a long process, but justified by the results.