oh right I never reported back about the two-thirds-of-everything toppings on rosemary bagels
verdict: FAIL to MIXED
"fail" because the rosemary taste is basically lost in the topping. It's not at all with just rock salt, but with everything else, it's mostly gone.
"mixed" because if you want a mix of two-thirds-of-everything bagels and rosemary bagels, it's pretty arguable that you just use rosemary-style dough for all of them and apply toppings accordingly.
But that's kind of a waste of rosemary.
Right now I'm working on the repeat of spinach feta baguette. (that thread starts here)
This time I bought dried spinach rather than drying my own. The scent is very different and I think it's drier, and I don't like it as much. It reminds me of alfalfa, maybe?
Also, I found that the average weight of the fresh spinach bunches is 100g. You lose about 91% of weight in drying them, which should get you about 10g in practical terms, since you probably won't drive out all of the water at home.
I'm using 10g of this pre-dried spinach this time, which I suspect will actually be more, since I didn't keep the stems in my dried spinach. I don't know the weight ratio there so I'm guessing it'd be like 80% leaf, 20% stem? But also that the stem would be less flavourful.