Sugar Sugar is all the different forms affects crust color, tenderness and flavor. Higher levels of sugar will cause the crust to become soft quickly. Dextrose, corn syrup and HFCF should be first choice over granulated sugar. Malt Nondiastatic malt rather than diastatic malt is best to use in bagels. Malt adds greatly to the flavor and crust color of bagels.
Sweet whey enhances the taste and color of bagels.
The best way to make soft bagels for sandwiches is to use commercial emulsifiers and enzymes. Use the levels recommended by the manufacturer. Spices, Flavors, Fruit Spices, flavors and fruit should be added at the end of the mixing cycle and mixed only enough to distribute evenly. Some dried fruit may cause after effects on bagels and their properties should be studied. The bakery environment such as room temperature and humidity will have an effect on the production of bagels.