I do not know anything about Montreal bagels (and I grew up an hour outside of NYC and my husband was born & raised in Brooklyn, so our bias is clear) but that looks delicious, and poppy is the best, IMO! :)
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Poppy *is* the best, says she of the Polish family background.
Differences from an NYC bagel according to Will the Bagel Mentor: They are slimmer in thickness, are made with malt powder, not syrup, and are boiled in honey water.
The King Arthur website is down, and I’m mildly panicked that they’re going to disappear forever in this hellscape timeline.
But basically diastatic malt has active enzymes that encourage yeast to do its thing, while non-diastatic just adds color and flavor without affecting yeast action.
If your yeast is acting up (or, well, not), thoroughly mix in the diastatic malt with dry ingredients.
If you want to use the non-diastatic for a boil, use a whisk or immersion blender to mix it with some water until there are no clumps, then add to the rest of your water.
Comments
Differences from an NYC bagel according to Will the Bagel Mentor: They are slimmer in thickness, are made with malt powder, not syrup, and are boiled in honey water.
But basically diastatic malt has active enzymes that encourage yeast to do its thing, while non-diastatic just adds color and flavor without affecting yeast action.
If you want to use the non-diastatic for a boil, use a whisk or immersion blender to mix it with some water until there are no clumps, then add to the rest of your water.
I have Polish family background on my dad’s side of the family - have never made any connection with my love of poppy! Awesome :)