Have any of you made bagels from The Bread Baker's Apprentice?

C

cynupstateny

Well-known member
I'm planning on making them next week.The recipe calls for non-diastatic malt. He says you can also use barley syrup. Reading on the Internet, it says you should use diastatic for bagels Trying the health food store but don't know if I can find any of them.

What have you used or what would you use?

 
Hi Cyn, King Arthur is a source for both. They recommend the non-diastatic for bagels.

from KA: Non-Diastatic Malt Powder
For bread and bagels, malt's the key. A sweet derivative of roasted barley. Add it to the dough, then again to the boiling water to give bagels their distinctive shiny crust.

I bought that 1 lb bag long ago in a spurt of God Only Knows What and never got around to making bagels. Tossed it or I'd share some (you'd have had to carbon date it.)

They also have the diastatic:
Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours.

Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Add only a small amount, ½ to 1 teaspoon per 3 cups of flour.

https://shop.kingarthurflour.com/items/non-diastatic-malt-powder-16-oz

 
Happy B-Day (but not bidet) whenever it is, Cyn. I have that book and it sounds like they are using

the diastatic powder for the oomph it gives the flour starches, while the non-diastatic is mostly for imparting the familiar "bagel"-ish flavor. The book says either will improve the final product.

My local health food store carries barley syrup (which I ALSO had and tossed on the road northward. Good grief, I must have had a mini-KA stock room in FL).

 
I have another variation of that illness. I buy something specific for a recipe and then forget a

a week later what I was going to make with it.

 
...and you can never find the recipe again UNTIL you throw away Exhibit A and THEN you find it.

And then you swear.
Loudly.

 
I am so guilty of that, as well. I also have a neighbor whom I share recipes and ideas with

so we sometimes share what we bought hoping the other will remember what we were going to do with it....that usually does not work either. So, now I try to remember to put the magazine, cookbook, or printed recipe down on my spot in the family room where I like to cozy up to a cookbook around 4 pm with my martini! It may sit there for awhile until I get the product, but it works and keeps me reminded what I am supposed to do with it.
If it is a cookbook, it works to get me to peruse the book further and even make some recipes out of it while I am waiting. I have so many beautiful cookbooks and once I put them away, I tend to forget about them! smileys/frown.gif

 
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