Question. What does malt syrup add to bagels, except for sweetness? Is there something else? I have been making bagels for a little while now, and they turn out great. thanks!
If you add barley malt syrup to the water, bring it to a rolling boil, then place the cold bagels in the water, you'll see the dough taking on the color.
malt is really the secret ingredient to bagels and makes some important contributions to the dough:
Hope this helps
Thanks Stan. Where is malt derived from?
from pretty much any grain that's been sprouted, but 99% of the time, "malt" refers to barley malt extract, in either syrup or powdered form.
the grain is forced to sprout by soaking it in water and is then roasted at low temp to stop the germination and lock in the sugars that have been produced during sprouting. the dried malted grain is then soaked again to extract the sugars and heated to produce either a syrup or a powder, primarily consisting of the sugar maltose.
in places where sugar was rare and expensive, as in northern and eastern Europe, malt extract and honey were the main sweeteners until the beet sugar industry developed in the mid 1800s.
I have seen mention of Rye Malt as used in Russian Black Breads. Is that something that is available retail?
is as an ingredient in kvass concentrate from Lithuania that's sold in a local specialty market here. kvass, btw, is made of stale rye bread that's been boiled with raisins, then cooled and allowed to ferment for a couple of days by adding yeast. it's an interesting sweet-sour, fizzy and mildly alcoholic drink that's consumed widely in eastern Europe.
It is a fairly rare ingredient, something that you'd have find a mail-order supplier of, on the other hand it is used only in some Russian breads, not all of them.
Malt syrup is hard to come by near me. Could I use the malt extract used for homebrew beer? If so, would the proportions be similar?