What can be done with bagel-boil?
It seems like this liquid that I boil bagels in should be good for something. I mix up two quarts, and only make 6-8 bagels at a time (with Peter Reinhart's recipe). Can this salty, alkaline, malt-syrupy not-quite-a-brine be used for anything else?
Could maybe.... save it for a week and re-use it for another batch of bagels? Baste my turkey in it? Use it as the water in sourdough? Anything?