The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shiny Bagel Tricks? Jalapeno Bagel Trick?

drharps's picture

Shiny Bagel Tricks? Jalapeno Bagel Trick?

I just made some bagels that are overall pretty good, but they lack that shiny exterior. I've read on a number of sites that using Malt Barley Syrup is the way to go, while others say using potato water, and yet others say baking soda. Is any one better than the other?

Also, how do I incorporate jalapeno without wetting the dough so much the bagel is ruined? It seems when the jalapeno loses it's moisture in the baking process, it will make the dough around it undercooked. Suggestions?



jacob55's picture

There's 2 tricks to making good bagels, one is to use malt barley syrup in the water when you are boiling them, the other being to add a little diastatic malt powder to your dough, and for the love of god please don't add sugar to your dough.

JeremyCherfas's picture

I'm curious, and no more, about why you abhor sugar in the dough? I use a modified version of the St Viateur recipe posted here many moons ago, although I do cut the sugar by a third, because the full amount tastes too noticeably sweet for me.

greyoldchief's picture

I don't know what type of bagel the original poster is making, and the post about no sugar, but the recipe you reference is for Montreal style bagels.  May be talking about two different types of bagels!

gerryp123's picture

For "genuine" NYC bagels ---

Barley Malt Syrup and (perhaps) a little salt in the water bath

Small amount of Barley Malt Syrup in the dough.  Much better than using sugar or honey.

drharps's picture

Thanks for the information.

For those interested, this is the recipe I'm going off of:

Mini Oven's picture
Mini Oven

Barley malt syrup is sugar.