Chew on This: The Science of Great NYC Bagels (It’s Not The Water)

Foodnews 5.27.15 bagels

One of the first life lessons I picked up in college was this: The secret to the shiny crust and chewy bite prized in New York bagels is boiling. Any other way of cooking them, my Brooklyn born-and-raised, freshman-year roommate told me, is simply unacceptable…

According to popular mythology, the uniquely superb texture of the New York bagel has to do with New York City’s water — specifically, its low concentrations of calcium and magnesium, which make it softer.

To read the full story please visit The Salt. 

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