Bagels

[Inscrutable]

H guys … I stumbled onto what I thought was a great recipe for authentic NY bagels … and I can’t find the $&%§€ thing now.

Anyone have a similar recipe? This used diastatic malt powder, and malt syrup, and food-grade lye. Yeah, I know the food safety nazis use baking soda, but caustic soda (NaOH) makes a far stronger alkaline solution. I’m an environmental engineer, and know what I’d be doing with it.

 

[voyager 663rd]

Some info here

 

[voyager 663rd]

THIS what you looking for?

Bagels: The Lye Bath Method | The Fresh Loaf

So I'm sitting here typing this with a dent on the bridge of my nose from the safety goggles, and slightly tingly fingertips (shoulda worn gloves), and I know what some might be thinking: was using lye worth it? Well yeah duh. Here is the recipe video I made for them : Anyway, the pictures speak...

www.thefreshloaf.com

 

[Fueling Around]

Diastonic malt adds more leavening power to the dough. Malt syrup (non diastonic) adds flavor to the boil.
I do not use the caustic soak which adds the pretzel flavor. I do not like the pretzel flavor.
My limit on bagel making is wrapping around hot dogs. Got a lot of fans of my bagel dogs.