How To Make Bagels in Real Lye

Nowadays, most home-made bagels are made by putting them in a liquid that has either had baking powder added to it or by boiling the bagels in plain water with nothing at all added to it. To get a proper bagel, however, you need to use a lye bath before baking the bagels. A good bagel needs a moderately strong lye, so in this recipe you may want to cook down your kitchen lye to half its volume to make it stronger

If you are an experienced sourdough maker with a batch of starter on the counter, by all means substitute that for the instant dry yeast in the recipe. Use a baked enamel (porcelain-enameled steel) pot for simmering the lye. (The lye bath will help clean it if there are any stains on it). Stainless steel is also acceptable but absolutely do NOT use aluminum.

Make lye by mixing a cup of ashes with a quart of water. Stir thoroughly until it is as dissolved as you can get it. Let the ashes settle to the bottom, then pour the liquid off the top, letting it drain through a cotton towel or pillowcase.

1 tablespoon of dry yeast
1/4 + 1 tablespoon cup of warm water
1 tablespoon of brown sugar or sucanat
2 cups of flour
coarse sea salt

Mix yeast, water and sugar together and set in a warm place until there is at least 1/4" of froth at the top. When the yeast mixture is frothy on top, add it to the flour in a mixing bowl and mix in. Work it with your hands to get it all mixed with the liquid. Cover the bowl of dough with a wet cotton cloth or towel and let rise in a warm place until doubled in volume.

When it has doubled in bulk, take the dough out and knead for 5 minutes, then put it back under the wet cotton cover. Let it sit and rise until it again doubles in bulk and then shape it into a log 10" long and 2" in diameter.

Cut into five rounds and then pinch the center with thumb and forefinger to form the hole. Cover with a wet towel that does not touch the bagels and let rise again.

When the dough has expanded about half again in size or to standard bagel size, put each bagel in hot or simmering lye for one minute in total, half a minute on each side. 

Remove the lye-parboiled bagel from the lye and set on  a greased baking greased baking sheet. Sprinkle with coarsely ground sea salt.  Bake at 450 degrees Fahrenheit for 10 minutes or until evenly browned all over, turning around as necessary in the oven.

Makes five yummy, deliicious, chewy bagels. Once you get the basic technique down, start experimenting with other ingredients like finely chopped onions or sesame seeds to make your flavored bagels.

Table of Contents
adding raw egg to hot liquid || adjust alcohol || airlock || alcoholism || ale || antibiotics questions || apples || arthritis || avatars || balaclava || beans and rice || beets || bone broth || book suggestions ||  bread beer || bread kvass || brew by bottle || brine pickling for beginners || cabbage water || cancer || carrot cake || casserole || chocolate || cholesterol || chutney || clay || cleaning stuff || coffee || coloring drawings || coloring pages || condiments || container gardening || cookware || corn || cosmetics || cream cheese || cream of wheat || culturing milk and cream || cure alcoholism? || dandelions || dehydrating || depression era living || dmso || e-books for sale || "e. coli infections" || eat dirt || eating less || edible leaves and flowers || eggs || elderberry syrup || EM || evolution || evolution for children || exercise || fast food || fermented malt tea || fermented sun tea || fish, how to filet || fish head soup || fizzy drink || flour || flu || food allergies || food circle || free e-books || frugal healthy eating || fungus in body || grains || grain-free || green tomatoes || gruit ale || hard iced tea || healthy eating || heartburn and indigestion || home remedies || how to not get sick || how to publish on kindle || ice cream || instant NT || japonica quince, identifying || kefir whey || kelp || kimchi & sauerkraut || kombucha || kvass || lard || lemon pickles || lemon pudding || lifestyle || liver || liver loaf || living on less || lunchmeat || make animated gif || make whey || magnesium || magnesium diy || magnesium oxide || magnesium sulfate diy || mead || mincemeat || minerals || mold || moldy lemon uses || msg || mustard plaster || my drawings || near beer || oneil's shebeen || pekmez || penicillin diy || pesticides || physic garden || pickles || pie crust || plums || POGs || poor richard's ale || pork pie || preserving eggs || quince cheese || quince curd || quince honey || quince jam || quince soda || quince syrup || radiation exposure || raspberry framboise || raw beer || raw corn beer || raw fermented fish || raw milk || re-downloading a kindle book || roots beer || salsa || seafood || search natural health sites || search this site || separating egg yolk and white || seven day ale || shoes made of junk || small beer || snacks || soda pop || song of ninkasi || soughism || soup || sourdough beer || sourdough bread || spores (breathing in mold) || sprouting || substitutions || sugar syrup || supplements || survivalism || tea || timeline || tree oils || umeboshi || using frozen || using unset jam || vegetables || vertigo || vitamin C || water || way to lose weight || wheat grass beer || wild food || wild yeast harvesting || wine || yeast starter || yogurt

email yankeeharp -at- change "-at-" to "@"