Bagels with leftover beer?
I recently made a lovely almost no-knead sourdough loaf with 90g light beer subbing for some of the water (delish) and have some left over in the fridge.
I need to make another batch of bagels.and am wondering if i can sub some of the water with the beer? Has anyone ever tried this?
Tip: I went to a local bakery that makes real (expensive!) bagels and asked if they would sell me some of their high gluten flour. Left with a 5 lb bag for less than $5 - and my bagels have been fabulous ever since.