August 18, 2020 - 7:17am
Lye Concentration for Bagels
Time to have a go at making authentic bagels. What is the correct concentration of sodium hydroxide/lye?
Figures I've read seem to vary wildly. I'm guessing perhaps 0.5%?
And how long to boil for?
Thanks
Lance
Share
After a lot of experimenting, 0.5% (5g lye per liter of water) is the solution that worked for me. If I want the pretzelly taste, say for sandwiches, I'll go with 1%, 10g per liter.
Lower as many bagels into the rolling boil as fit without crowding. Some will sink, some will float. Make sure the sinkers don't stick to the bottom. Once they're all floating, flip them to be sure the color change to amber is even. Then they're ready.
Forget the clock; this is an eyes-on (through safety glasses) process.
g
Thanks Gary, the project will soon begin! Would you say that bagels are traditionally yeasted or SD?
Lance
I'd be guessing, but probably whichever was available to the baker. Brewers and winemakers are the most likely sources, imo. If they couldn't afford to buy their yeast, they probably couldn't afford the wheat or it wasn't available.
Either will work. Pick one and 1) see which taste you prefer and 2) practice until you get it right.
g
Bagels seem to be a hot topic on TFL at the moment. I made by first batch of lye bagels this morning, following an overnight shaped retard. I used a hybrid Dimuzio recipe I had, which has a stiff levain and IDY.
Lye concentration was 0.4%.
I was pretty pleased with how they turned out - flavour and crumb were good, but texture was maybe a bit too chewy.
Lance
Do keep in mind that a proper NY water bagel is dense and chewy. It is not really appropriate (IMO) for a sandwich bun. It's too tough and will smush the filler out. For sandwiches, make bulkies, AKA Kaiser rolls. Savor each bite.
Of course, YMMV.
g
ps. Those look damned good.
Thanks Gary. I will be making them again! They're not as much a faff to make as I thought they would be - I actually enjoyed rolling them out and making the ring shape - 12 dozen might have been a different story though!
Lance
Berg and Ginsberg, in their book, "Inside the Jewish Bakery", tell us a proper bagelman could form fifty dozen bagels an hour. They don't say how long their shifts were. I'll bet it wasn't fifteen minutes. :grin:
g
A wimp indeed! It does sound a bit like RSI waiting to happen though!