Why are NY Bagels different?
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Why are NY Bagels different?
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.
What is the secret to NY Bagels?
The idea is that New York’s water has low concentrations of calcium and magnesium, making it really soft. Harder water strengthens the gluten in the dough, resulting in tough bagels (no bueño).
What is a traditional New York bagel?
A bagel is an iconic New York food. It’s a round bread, with a hole in the middle, savory, crunchy on the outside and chewy on the inside. It’s topped with seasonings and traditionally filled with cream cheese and smoked fish. It’s most known as a breakfast item but can be eaten at brunch or lunch time.
What makes a Philly style bagel?
What makes them that great? They’re fermented in small batches, hand-rolled, boiled in local Yards beer (that’s what makes them Philly-style), and baked on wood planks. The result is a smallish, pleasantly dense, and chewy bagel with a superb crust that has just the right amount of crispness.
Why do New Yorkers love bagels?
Bagels, however, did not make their way over to New York until the 1800s when many European Jewish immigrants migrated over, taking their bagel recipes with them. As time went on and the immigrants of New York began to assimilate more, bagels became more popular as more people from different cultures came across them.
Why are East Coast Bagels better?
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.
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.
Why are Long Island bagels so good?
But why, exactly, does Long Island have the best-tasting bagels in America? The answer just might be in the water, as the aquifers that provide the island with its water have a unique combination of minerals that’s ideal for bagel-making.
How does Noah’s make their bagels?
Each Noah’s site imports preboiled dough then freezes it until it is time to make the bagels. According to the Berkeley shift manager, Dejenae Gillespie, every morning at 2 a.m., bakers take the dough and roll it into the archetypal “bagel,” then put it in the proofer for an hour and 45 minutes.