Lye vs. Baking Soda Bagels

Many home bagel recipes rely on a boiling baking soda bath prior to baking, but some argue that “authentic” bagels must instead take a dip in a much stronger alkali, lye.

I tried the lye and baking soda versions using the same dough, and while I initially noticed a clear difference in flavor and texture with lye, I wasn’t sure it was actually better. The bagels were considerably darker, but seemed too chewy and the crust was a bit difficult to bite through.

With some tweaks, I have become a lye convert. The key is to not overboil the bagels. One minute in the lye (with a flip halfway through) is plenty. The flavor with lye has a bit more depth, toppings stick better, and there seems to be a better contrast between crispy crust and soft, chewy interior.

I work on new medications, new recipes, and new uses for technology. And sometimes some old things.

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