Bread-Bakers v108.n012.1

Hi Steve,

Have no fear! Fabulous bagels can be made at home.

We can probably help more if you tell us about the formula you are 
using. I use the one from Peter Reinhart's Bread Baker's Apprentice 
and always have great luck with it. That recipe directs you to form 
the bagels, cover them, and refrigerate them overnight before boiling 
them. With bagels (as with most bread) time = flavor. This 
refrigeration technique gives the bagels plenty of time.

I've never tried substituting molasses for malt powder. Might work... 
(Diastatic) Malt powder contains enzymes that convert some of the 
starch into sugars...molasses just adds sugar.

But I'd try to get diastatic malt powder first. Try a local beer 
brewing supply store, or order it online from King Arthur.

Best of luck,
Allen
SHB
San Francisco