Bagel water- how much baking soda (is too much)?
I've read a few different recipes with varying amounts of baking soda in the water that the bagels are boiled in. Considering the alkalinity of baking soda, how much is TOO much? Similarly, does this change if you bake your baking soda before using?
And would you rinse the bagels out of the boil and prior to baking?