A Stir The Pots Post

Lye Bagels

by | Apr 7, 2018 | Bagels, Baking, Bread

I have baked lye-dipped bagels before, but my latest batch was exceptional. I am not sure where to credit my success; on-point levain, mixing whole wheat and white flour, or my new refrigerator which was used for retarding at a steady temperature. Regardless, the end result was a batch of fat, shiny bagels that were golden and toothsome. Here is the formula from Ian Lowe.

IMG_1353 IMG_1354
IMG_1366 2 IMG_1377 IMG_1387


Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content