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.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)