What You Need to Know
Sodium hydroxide (lye) or sodium bicarbonate solution raises pH to ~11-12, accelerating Maillard reactions while limiting gelatinization temperature. This creates a pectin gel network reinforced with cross-linked proteins.
Essential for authentic bagel texture - produces shiny crust with distinct 'snap' and extended shelf life through moisture regulation.
Key Parameters
Temperature
92°C
85°C - 100°C
Time
30 seconds
15 seconds - 90 seconds
Equipment
Stainless steel pot (lye-resistant)Slotted spoonpH meter (for precision)Ventilation (lye fumes)
Steps
- 1.
Montreal-style bagels (Canada): Creates thinner, crispier crust vs NY style
- 2.
Bialys (Białystok, Poland): Modified for central depression
The Science
Primary Reaction
Starch gelatinization