Crusty alkaline bagels

While I prefer alkali-boiled bagels, I have this lingering feeling that their crust is a bit softer than the ones I boil in neutral water. In an attempt to (excuse the term) neutralize this effect, I cooked my latest batch of baking soda boiled bagels for 30 minutes instead of the usual 25. The crust was thicker and tougher, and the bagels required some jaw muscle effort to tackle the enhanced chew. I liked them quite a bit, but perhaps an intermediate cooking time is more appropriate.

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

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