Malt Syrup making bagels soft ?
I have been making bagels for a while now I have been increasing the amount of malt syrup (I love the taste). I 'm adding as much as 3 Tablespoons to the dough as well as in the water but have noticed the last couple of batches have come out too soft. Baking times and temperatures have been the same but seems like crust is more bread like, I just might have to bake them longer and darker . Would to much malt cause this. Also how can I get that bagel shine and still have crisp crust. I like the crust to just crack a little when you squeeze bagels in your hand