I don’t know of lye as an ingredient, but it is used as a crust enhancer in bagel making. http://www.thefreshloaf.com/node/54197/bagels-lye-bath-method
DH is, at this moment, soaking fresh olives in a lye solution as part of the curing method. He will remove the lye by continuously leaching it in subsequent water baths until the olives are palatable. You know when there is still lye in the olives because they taste “soapy”.
