New York City "Oy Bagel"
I was wrestling with the many faces of malt - along with gluten and sourdough - trying to replicate the handrolled bagels of my childhood in NYC. Believe it or not, one of the most helpful things was this piece of vintage film from the Brooklyn Public Library. I'm from Brooklyn and live in Manhattan - there are barely any good bagels left here and few (if any) handrolled. So, out of sheer desperation I made some. They came out well for the first shot. I used sourdough only as a leavener. In the film they use liquid malt in the dough (as shall I in the future). Those old school bagel bakers have some handrolling technique!
Here's the movie "Hot Bagels":
Here's the Brooklyn Public Library's Bagel Blog:
Here's a couple of pics of my bagels. I used Chinese Maltose in the boiling water - which is like one 10th as cheap as liquid barley malt. It's used for Peking Duck and can be found in Chinatown. Worked perfectly. (I have no idea what it's made from and no brand has any ingredients, except for one that said "ble" - French for wheat. I wouldn't bet that it was wheat - also there's probably rice syrup in there. I will continue to use it in the bathe. I tried honey, molasses and baking soda in the water - this came out best or at least closest to NY bagels. I also used diastatic malt in the dough. Finally, next time I am going to use malt syrup in the dough, because - as one bagel baker said - the salt ones get hard as a rock in one day (no preservatives). Mine didn't get hard, but they did get stale-ish; they were fine toasted.
My favorite quote from the movie: "Hot bagels that taste beautifully." We really talk like that.