Bagels taste bready??
So that is my first attempt at bagels. I'm posting a new topic because I didn't use the BBA formula. I followed the one in my Baking and Pastry - I think its a text book.
Anyway - I used malt extract powder from a homebrew shop.
57% hydration and 1% dried malt extract
I mixed them on the KA (methode direct), let the dough rest for a few mins, forme and placed in fridge. I kept them in the fridge for about 3 hours before I boiled and baked them. The texture and color is just right - even if you can't see it in the picture, but the flavor isn't bagelly - it's bready.
Now I'm not looking for something I'd get off the corner in Brooklyn, but I was expecting some additional flavor.
Anyone have ideas? More time in the fridge? or a preferment?