Home Cooking

Wheat malt syrup for bagels

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Wheat malt syrup for bagels

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brittle peanut | | Dec 8, 2007 12:12 PM

I wanted to make the Montreal style bagels in Alford & Duguid's Home Baking book until I realized it calls for wheat malt syrup in the dough (not in the dunking water). I don't have any. I made tahini rolls instead but I was wondering if I need to buy the wheat malt syrup or are there any good substitutions? The glossary suggests it acts as a dough conditioner.

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