January 21, 2009 - 11:48am
substitution of molasses for barley malt in bagels
I've read bagel recipes which call for barley malt, which I don't have.
I do, however, have dark molasses. I read several pages back that someone substituted this way--do you think it would work for the bagels?
It calls for some in the dough, as well as in the water.
thanks!
goody