AD
05-02-2001, 06:56 PM
I love making bagels and experimenting with different amounts and types of sugars and syrups. I don't think I've found a perfect amount or type or combination and was wondering what you use. The best amount so far is about 2 tbs. plus 1 tsp. sugars. I know barley malt is the standard for bagels, but it needs a little something extra for sweetness. I don't like molasses or dark, overly-sweet syrups. If anyone can recommend proportions of flour to sweetner and the type used, I would greatly appreciate it.
One other thing-I recently ordered some non-diastatic malt powder. What is the equivalent to the malt syrup?
One other thing-I recently ordered some non-diastatic malt powder. What is the equivalent to the malt syrup?