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.