Terri wrote:
> Mike, what is Malt powder in the bagel recipe? What does it do in the
> recipe? I have barley malt "a traditional syrup" (label info). How do they
> compare?
>
It's a malted barley powder. You can substitute the syrup you have. It
helps add a touch of sweetness and insures the crust will brown. Under
some circumstances, yeast or sourdough will eat all the sugars in a
dough and the dough will not brown when it is baked.

The malt in the boiling water provides for the gloss on the surface of
the bagel.

Hope that helps,
Mike

--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

A Randomly Selected Thought For The Day:
Psychology - The study of the id by the odd.