2020 will be the year of bagels! You've totally got this, Dani. If you've already got food-grade lye on hand and you're comfortable using it at home, you're welcome to also try using it in (very small amounts) in the water bath for your bagels. Be sure to have good kitchen ventilation and take all proper precautions when working with lye; it can be dangerous stuff. On the upside, it'll produce a gorgeous crust that's a deep mahogany brown. I prefer the slightly sweet flavor of barley malt, so consider giving this approach a try as well to see which you prefer. Happy bagel baking!

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