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?