Bagels (without key ingredients) - Jeffrey Hamelman's Challenge
Inspired by Lindy, here's my try on the bagels. But obviously mine didn't turn out as nice as hers.
As I can't find high gluten flour - I used Japanese stong bread flour - 12% protein level. Without diastatic malt powder, i left that out. Without malt syrup, I used honey and brown sugar instead. Here's a description of how I did it. see post here.
Without these key ingredients, I guess I can't say I've made Jeffrey Hamelman's bagels. The bagels did turn out very chewy and my son gave me a verdict of 6/10.
I'm still trying to sprout my wheat berries......to get malt powder. The next time I'm in US, I'll make sure I get some....