I have been on a bagel making kick and I have mostly been using a recipe that calls for both bread flour and vital wheat gluten. It does not call for barley malt syrup or malt powder. I have read that malt syrup is really needed to make a great bagel, but the recipe I have been using just doesn’t have it.
So, here is the question. I am trying Rose’s “Levy’s Bagel” recipe, but I see it does not call for added wheat gluten. It is hard to resist adding a little bit of the wheat gluten for the chew factor. Can anyone tell me why Rose’s recipe doesn’t call for vital wheat gluten? I know she has a bit in The Bread Bible about how you can use AP flour AND vital wheat gluten but my other recipe calls for both.