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Old 11-30-2011, 11:27 AM   #11
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Andy,

Have you tried non-diastatic malt in your bagels? My bagel guy says that is the key to the best bagels (I think he actually puts crack in them to get them so addictive). He did mention you have to be careful not too add too much, but if you get it right it takes them to the next level.
No I haven't tried that. I know it's a common add in. I use sugar in the water to boil the bagels.
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Old 11-30-2011, 11:27 AM   #12
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Where would you get that?
King Arthur site has it.
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Old 11-30-2011, 11:32 AM   #13
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King Arthur site has it.
Frank/ Andy - And what is the purpose/benefits of using it?
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Old 11-30-2011, 11:40 AM   #14
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Where would you get that?

Plenty of places online you can order it from, including King Aurthur.
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Old 11-30-2011, 11:51 AM   #15
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From the KA site:

Add it to the dough, then again to the boiling water to give bagels their distinctive shiny crust.
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Old 11-30-2011, 11:55 AM   #16
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From the KA site:

Add it to the dough, then again to the boiling water to give bagels their distinctive shiny crust.
Thank you
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Old 11-30-2011, 11:58 AM   #17
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Can regular malt powder be used?
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Old 11-30-2011, 12:18 PM   #18
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Can regular malt powder be used?
Sorry msmofet, I don't know.
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Old 11-30-2011, 03:48 PM   #19
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Andy, do you happen to have step-by-step pictures? That would be awesome if you could add them here.
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Old 11-30-2011, 03:53 PM   #20
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Sorry Charlie!
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