May 23, 2012 - 2:30pm
Bulk Bagels
Hi all -- I've been making bagels for a while, in small batches. I am hosting a rather large brunch and would like to make bagels, in bulk. I haven't made any breads in bulk before. Is there anything I should keep in mind when doing this? I'll most likely be using Reinhart's formula.
Also -- do you prefer using malt syrup or diastatic malt powder inside the bagel dough?
Thanks,
Michael