This week I made Sourdough Bagels which got topped with Everything Bagel Topping. What I wanted to test this week, was if adding 0.2% food grade lye (Sodium Hydroxide) to my 3% malt solution which I use to boil the Bagels before topping and baking, if outside would have shine. The Bagel boards helped giving crisp outside crust. I am happy with the shine from this test run. I did over bake the first 9 bagels by a couple of minutes. Very happy with chewy texture versus the bread texture of commercially made bagels.
Amazing bagels Bob, they really remind me of the awesome bagels baked in wood ovens.
Benny
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Thank you Benny.