BAGEL SHINE HELP!
I am a bagel maker and have been making many batches over the last few months. I have perfected my recipe (which is derived from the Peter Reinhart) BUT THEY WILL NOT GET SHINY!!
I have tried everything in the water I have ever hear suggested. Baking soda, BM syrup, honey, BM powder, salt, sugar and all combinations of above.
They are a tiny, tiny bit shiny, but not like they should be. WHY??
The only suggestion I have never tried is food grade lye, I hesitate to do so, does anyone have experience using lye?
Could it be needs higher than 500 degrees baking temp. to achieve shine?