No matter how hard bagel shops elsewhere in the country try, they can never make them quite like New York does. Is it the placebo effect or are New York bagel makers adding some secret ingredient that no one else knows about? Maybe it’s all about the best way to cut a bagel.

No matter how hard bagel shops elsewhere in the country try, they can never make them quite like New York does. Is it the placebo effect or are New York bagel makers adding some secret ingredient that no one else knows about? Maybe it’s all about the best way to cut a bagel.

In fact, New York bagels are superior to other bagels due to two things: The New York water, which is a key ingredient, plus the way the bagels are cooked. Tap water in New York is very soft, meaning it has low concentrations of minerals like calcium and magnesium. In fact, the state has some of the softest water in the country. The chemical makeup of water effects the gluten in the dough. Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel. When in New York you should not miss the chance to have a bagel. In fact, never miss a chance to try the most iconic food in every state.

In fact, New York bagels are superior to other bagels due to two things: The New York water, which is a key ingredient, plus the way the bagels are cooked. Tap water in New York is very soft, meaning it has low concentrations of minerals like calcium and magnesium.

Sometimes good things just take time, say the bagel bakers of New York who still make them the old-fashioned way. Now that you know all about New York bagels College in Israel.

Eastern European immigrants introduced this cooking method to New York in the early 20th century and for many years all bakeshops cooked bagels this way. As the popularity of bagels spread across the country and manufacturers began mass-producing them

New York bagels are superior to other bagels due to two things: The New York water, which is a key ingredient, plus the way the bagels are cooked. Tap water in New York is very soft, meaning it has low concentrations of minerals like calcium and magnesium. In fact, the state has some of the softest water in the country. The chemical makeup of water effects the gluten in the dough. Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy