A Taste of Home
Laura and I made bagels. We used this recipe with the following changes:
- Half the salt
- 4tbsp of dry malt extract instead of liquid malt extract (dry malt is cheaper at the homebrew store. I got my conversion from liquid to dry backwards, it should technically be 1.6tbsp of dry, so ours tasted a little malty-sweet. Which I think turned out pretty tasty, so I’d say stick with my mistake!)
- No egg glaze
- dissolve a small handful of brown sugar (or more dry malt extract) in the boiling water
Go make them. So good.