http://www.thefreshloaf.com/node/10877/lye-bagels

well my pizzas have been coming out better and better(mama bear has stated that we no longer need to buy pizzas again ever!) so i want to try my hand at the other east coast staple real NY bagles......i know it can be done

it looks like a big part of the process is making the water very very high alkiline to hydrolize proteins in the flour and makes them brown through the malliard reaction you use lye to do this







every part of my brain say that boiling my bagles in drain cleaner will kill off me and the rest of the family but a bunch of the folks on the internets say this is the ONLY way to get real NY bagles what do you guys think???? sodium hydroxide is lye.......and the chinese(and a lot of other cultures) cook a lot of there noodles and desserts with lye

what do u guys think???