Can I use Horlicks Classic Malt instead of non diastatic malt powder/malt syrup in bagels recipe?
How would it affect the color and flavor of the finished product?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You could try throwing a little in the boiling water, but I wouldn't recommend adding it to the bagel itself because it might cause some funky flavors.
Here's a recipe that only uses malt in the boiling: https://www.seriouseats...
Yes, definitely! It may darken your product a little but the flavor should be right. Non-diastatic malt powder or malt syrup would be preferred, but you can use Horlick's in both your dough and the boiling water. I also use Malta (India or Goya) drinks in a pinch. Note that Horlick's has some milk powder in it (about 14%). That's where the possible darkening of your bagels could come from.
Tips from an unabashed cheese lover.
Life As a Cheesemonger
What Is Jaggery?
The Word is Out
How to Name Your Sourdough
A Better Way to Travel