going to make bagels tomorrow! the other time i've done them i had some malt powder which I added. i have no malt powder and my natural food store doesn't either (it's small...). my questions are: (1) I sometimes use molasses instead of malt powder in other bread recipes, how crucial is the malt itself to the bagels? (2) if I purchase malt syrup, will it be shelf-stable for a long time? (3) Can one make malted milk balls with malt syrup (this will be a big selling point for me)? What else do I do with malt syrup? I'm a pretty healthy eater but I enjoy worthwhile sweets, especially if there's something complex about them.
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.