Bagels

Posted on November 30, 2008
Filed Under All Recipes |

I am very picky about my bagels- no steam processed bagels for me. Malt syrup is also key. This recipe from Peter Reinhart (author of "Whole grain Breads") in a special to the Los Angeles Times, covers the key elements to a great bagel. The long slow cold rise is essential to the proper texture & taste. Despite the short work time, this recipe takes two days to make because of the rising time. If you make more than 6 bagels, you may need to prepare 2 baking sheets. Toppings can include poppy or sesame seeds, coarse salt, dehydrated onion or garlic bits that have been soaked, and cinnamon sugar. Note: Barley malt, also known as barley malt syrup, is generally available at most Whole Foods Market stores. -- posted by Buster's friend

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