this post was submitted on 13 Jun 2024
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I read they use a malt syrup in NY instead of honey when they boil them, I've always wanted to try making them that way.
Ah! That goes to show how our local experience shapes our definition of things. Is the malt syrup or honey more traditional (I'm guessing honey but you never know)?
The recipes I've followed ask for some malt extract in the boiling water. There's a definite difference in taste and texture, and while I recommend it, most places that sell the extract sell huge jars of it, so you'll want to make a lot of bagels to get it used up...