New York City, NY

The secret behind New York City's perfect bagels.

Ina Eats In

When people from outside of New York come to visit, they are always so fascinated by New York Bagels. For some reason, everyone thinks that these bagels are special and I want to know why.
BagelThe New Yorker Hotel

Bagels and their additions.

A typical New York City bagel is best described as having a shiny and a very light and subtle crunch on the outside. The inside is chewy and best when eaten fresh. Bagels come with different flavors and are eaten in different ways. For example, the traditional and most common kind of bagel is a sesame seed bagel. However, there are other very popular ones including:

  • everything bagel
  • whole wheat
  • whole wheat and honey
  • cinnamon raisin
  • blueberry and more..

Traditionally, cream cheese is THE spread for a fresh and chewy bagel. However, many different locations have gotten creative with their bagel sandwiches and I am all for it. Popular ingredients that are included in a bagel sandwich include:

  • deli meats
  • cheeses
  • egg
  • avocado
  • bacon
  • eggs
  • butter
  • cream cheese
  • onions
  • lox

While these are the common additions to a tasty bagel sandwich, there are many more creative ones that deserve a lot of recognition.

NYC bagels are special

I just recently had a conversation with a friend from Florida and said she never had a bagel like those in New York City. She mentioned that they are so good and unlike anything she ever had before. After digging up some information on the internet, I actually discovered that a lot of people thing the same. It is not uncommon for tourists to have bagels while on their trip to New York City simply because they are so different than bagels in other cities.

After doing some research, it's in fact not the recipe that makes them different! There is a lot more science behind the perfect NYC bagels. It turns out, the reason why these bagels are so different is because of one ingredient that is not the same everywhere you go. That ingredient is water. Yes, tap water used in the recipe to makes bagel apparently has a lot to do with the final outcome of the bagels.

You may have probably heard that there is hard water and soft water. New York City happens to have soft water which means that it has a low concentration of calcium and magnesium.

Why does this matter?

Harder water that has high concentration of calcium and magnesium which strengthen the gluten in the dough. This results in a tougher dough that will make the bagels more dry and not as chewy. I found this very interesting because honestly, I would probably never have guessed that water had an impact on the outcome of recipes. With that being said, bagels are one of my favorite foods to have for breakfast and I am so glad that I can say I have had the opportunity to try perfect NYC bagels.

Did you know that water had a lot to do with the outcome of NYC's bagels?

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Welcome to Ina Eats In! I have a passion of creating delicious recipes and more importantly, sharing them with loved ones. I invite you to follow along my delicious journey so you never miss a bite!

Rochester, NY

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