@ploafmaster, I found the syrup at Ellwood's in the "Baking Needs" aisle. There's a shelf-column on the right (when walking from the font of the store) about halfway up the aisle with a jillion varieties of agave nectar. It's about knee height in that section. Kroger might have it in their natural section but Ukrop's definitely does not have it.
I've been making pretty much nothing but salt bagels since it's Meghan's favorite and mine. Coarse sea salt has held up and tastes great. It just doesn't have the characteristic white flake of pretzel salt. I also tried coarse kosher salt which dissolved into the bagel and softened the crust a bit. No good.
The salts adhered very well with no egg wash. The sesame, not so much. Might try an egg wash if I do seeds again. Next batch will be pumpernickel though. Maybe salt pumpernickel. Why not? Also, I will do some wheat varieties in the future.
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