Making Bagels with Asian Bottled Lye Water

Hi everyone. I was just in our local Asian market and found bottles of Tropics brand lye water.  It is only two ingredients: water and sodium hydroxide.  I bought it with the intention of using it in place of baking soda when making bagels.

Unfortunately, the bottle contains no information on the strength of the mixture and I cannot locate any recipes that say how much of the lye water to use in the boiling bath.

I know a few people on TFL have mentioned using the same product for this purpose- any chance someone can give me a safe starting point for use?