Tuesday, March 30, 2010

Bagels 2.0

I tried bagels again last weekend, this time using malt syrup (pictured above), which my recipe says is vital to successful homemade. The result: marginally better, but still disappointing, although my wife said she tasted no difference.

It's making me question my recipe. I did a little surfing and found recipes here, here and here that are far less involved than the one I've been using. They require only a short rise and no overnight retardation (I hope Sarah Palin doesn't read this blog).

Given the bagel's humble origins, one would expect making them to be relatively quick and simple. If you're a baker in the shtetl, you're going to want your everyday stuff to be cheap and fast.

I'm going to have to experiment.

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