Recently noticed a recipe from a cookbook for bagels that calls for one Tablespoon of "barley malt syrup" and mentioned that it's a hard ingredient to find. Not fer folks like us!
So before I dumped all my extract in the brew kettle this weekend, I saved the extra tablespoon. (It occurred to me afterwards that I could simply be slightly less vigilant about getting every last drop out and then scrape the tablespoon out after brewing, but whatever.)
Sooo...if you've ever wanted to try homemade bagels, give it a shot. Some recipes call for honey or molasses to use in place of the malt extract, so try it out next time you brew! They came out crispy and delicious. Yay!
Now that I'm a bagel-making expert I'll be fielding questions on the topic from anyone who's interested. Cheers!