ニューヨーク・タイムズのインスタグラム(nytimes) - 8月26日 21時14分

To make bagels that boast a pretzel-like brown crust, delightful chew and rich, nutty flavor, Dan Graf, the 32-year-old owner of Baron Baking in Oakland, California, employs a secret ingredient: a tiny amount of lye, or sodium hydroxide. The chemical base is often used for boiling pretzels, making soap and cleaning drains. (We agree: that last phrase is one you don’t want to see in a sentence about food). So what exactly is lye doing in a #bagel recipe? It dramatically increases the pH level of the water, Dan told @nytfood, which results in a crispy brown crust. But use too much — or boil it in the wrong kind of pot (a stainless steel one is required) — and it could be poisonous. Visit the link in our profile to read more about risky baking, as well learn how to make Baron bagels at home. Don’t worry; the @nytfood recipe has been adapted for home cooks who are feeling ambitious this weekend. The photographer @jasonhenry took this photo of Dan with a stack of Baron #bagels while on #nytassignment in San Francisco.

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