So.....I've been making the bagels from Peter Reinhart's ABED for about 6 months now with great success. My entire family is ruined for any storebought bagels (including the crisp, chewy ones we adored from the authentic NY bagel store in town, which have now been declared ''flavorless") and everyone is happily munching away singing my praises.
Hi all -- I've been making bagels for a while, in small batches. I am hosting a rather large brunch and would like to make bagels, in bulk. I haven't made any breads in bulk before. Is there anything I should keep in mind when doing this? I'll most likely be using Reinhart's formula.
Also -- do you prefer using malt syrup or diastatic malt powder inside the bagel dough?
I recently purchased Inside the Jewish Bakery, and was thoroughly excited to try out the New York bagel recipe -- it's an excellent book and highly recommend.
I almost always use Reinhart's bagel recipe from BBA.
Had my TV debut this morning and it went well! You can watch me rolling bagels and kibitzing on camera on the nybakers resources page www.nybakers.com/resources.php and a link to the recipe itself on the nybakers homepage.