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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. … Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel.
Also the question is, why are East Coast bagels better? This slow fermentation process allows chemical and biological processes to take place, enhancing the flavor of the bagels. The key is to keep the bagels cool from when they’re formed until they get boiled because at a temperature much above 40°F, they over-proof and will bake fluffy and doughy instead of chewy.
In this regard, what makes a bagel New York style? “A New York bagel has a shiny crust with a little bit of hardness to it and a nice glaze. The inside is very chewy, but not overly doughy. It’s got a slight tang to the taste, and it’s not too big,” she said. … The first bagels appeared in New York City in the late 19th century, brought here by Jewish immigrants, Ms.
Beside above, why are NY NJ bagels better? NJ gets its water from the Catskill Mountains which has very soft water, meaning it has low concentrations of calcium and magnesium. This softness of the water affects the gluten in the dough. Hard water strengthens gluten and makes bread hard, bust soft NJ water gives the perfect fluff.
Quick Answer, why are New Yorkers obsessed with bagels? “There’s no question about it.” There are other reasons why New York is home to the best bagels, of course – high-quality ingredients, decked-out ovens, the practice of boiling the dough and the persistence of decades-old family businesses.New York water is often called soft, which makes it taste differently than “hard” water, maybe even a little saltier. It contains less calcium and magnesium than hard water. … Soft water makes the dough softer and stickier. This could explain why New York bagels are softer, and thus, more delicious.
Why are Long Island bagels better?
The mineral content (low amounts of calcium and magnesium) makes our water softer than other places. This has been touted as a contributing factor to a superior bagel. To the point where Florida bagel shops imported New York water or invented ways to mimic the water in New York trying to capture that distinct flavor.
Are Einstein bagels New York style?
The bagels served at Einstein Bros. are decidedly not New York style. Over the years they’ve taken all sorts of liberties and expanded their offerings to include everything from classics like everything and sesame to bagels studded with chocolate chips and others topped with jalapeño and cheddar.
What’s the difference between New York Bagels?
What’s the difference between New York Bagels and Montreal bagels?
In contrast to the New York-style bagel, which also contains sourdough, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked.
Are NJ or NY bagels better?
While it may not have been as eye-catching as the Jersey bagel, my Russ & Daughters circle of dough achieved the perfect balance. The New York bagel earned a 5/5 in my opinion for its ideal cream-cheese-to-bagel ratio, while the New Jersey edition earned a 3/5 because of its sickly layer of spread.
Which state makes the best bagels?
- Nashville, Tennessee. Home of country music, Nashville is also known for its culinary delights, including bagels.
- Austin, Texas.
- Portland, Maine.
- Chicago, Illinois.
- Los Angeles, California.
- Columbus, Ohio.
- Cleveland, Ohio.
- Seattle, Washington.
What are the best bagels in the world?
- Absolute Bagels, New York. To New Yorkers, bagels aren’t just a food staple — they’re a way of life.
- The Bagel Store, New York.
- St-Viateur, Montreal.
- Schragels, Hong Kong.
- Green Cow City Cafe, Beijing.
- Max Bagels, Cape Town.
- Want more?
Does NYC have the best bagels?
With multiple locations across Manhattan and too many cream cheese options to count, Tal Bagels has earned itself a reputation as one of New York’s favorite bagelries with hot bagels and fast service.
Who brought bagels to NY?
It’s generally believed that bagels arrived in New York with the Eastern European Jewish immigrants who came to the city during the late 19th century. Gradually, those immigrants spread to other parts of the city and took the bagel with them.
What makes a bagel great?
A good bagel should have a dark crust with a dense, chewy interior. It shouldn’t be too bready or too flat, and the hole in the middle of the bagel should be small, not much larger than the width of a couple fingers. … The dough is mixed with a sweetener like malt syrup and formed into the standard bagel shape.
Why do NYC bagels taste different?
The production process, most importantly the proofing of yeast and the boiling of the bagels prior to baking them, is what better defines the texture and taste of signature New York bagels.
Does California have good bagels?
West Coast bakers are driving a great bagel boom, producing some of the most delicious versions around and finding ways to expand during the pandemic. Cooking Feast on recipes, food writing and culinary inspiration from Sam Sifton and NYT Cooking.
