[Sca-cooks] Pretzels & bagels

[Chris Stanifer]

--- Terry Decker <t.d.decker at worldnet.att.net> wrote:

> IIRC, malted water appears in Bernard Clayton's book of French breads, so it
> may be a French thing.  Having tried it, dropping the bagels into malted
> water improves the flavor without being overpowering.  BTW, not all bagel
> recipes call for the bagel to be dropped in boiling water.


This is true.  There are bagel shops in Philadelphia (if I'm not mistaken) which omit the poaching
process alltogether, and offer up bagels with a crispy crust and chewy crumb.  I will give these a
shot this weekend.

In the meantime, all of this pretzel business gave me the urge to make them again last night.  Not
having any malt syrup left, I used a bottled 'Black and Tan' beer for the poaching liquid, and
they were fantastic!  A little kosher salt and sesame seeds on top....and plenty of plain yellow
mustard!

William de Grandfort





=====
Every heart to love will come... but like a refugee.


		
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