We Finally Figured Out the Secret To New York Pizza and Bagels (2024)

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What is the secret to New York bagels? ›

The Key to a Real New York Bagel

New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.

Sugar is almost always added to New York dough. Aside from adding a bit of flavor and a little activity-boost for the yeast, it also aids in browning—essential if you want to get a nicely browned crust at relatively low oven temperatures.

Beyond the taste though (and most importantly for our pizza and bagels) the difference in water also has an effect on the gluten in dough. The presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger.

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

New York-style pizza has slices that are large and wide with a thin crust that is foldable yet crispy. It is traditionally topped with tomato sauce and mozzarella cheese, with any extra toppings placed on top of the cheese. Pizza without additional toppings is called “plain,” “regular,” or “cheese.”

Pie. Unlike the rest of the English speaking world, New Yorkers aren't talking about pastry-based food when they say “pie,” they are talking about pizza.

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.

“In fact, the state has some of the softest water in the country.” The article explains how the chemical makeup of soft water affects the dough. “Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel.

Why is NYC tap water so good? ›

NYC water is remarkable in that it is the largest drinking water system in the U.S. that remains unfiltered. The water quality from the Catskill/Delaware watershed area is high enough to meet federal and state guidelines for drinking water without the need for filtration.

Real New Yorkers don't toast their bagels! As a life long New Yorker, I want to show you where to eat a bagel and how to eat a bagel like a New Yorker. You'll have the most authentic New York experience and won't be judged by those around you.

New York has been known to have “soft water” which may have some influence on the quality of bread, bagels, and you guessed it: pizza! The majority of the city's water comes from the Catskill or Delaware watersheds, where it is then transferred to the Hillview Reservoir for chemical treatment and pH balance.

While the bagels are rising, bring a large pot of water to a boil and add a generous amount of malt syrup or barley malt. Malt syrup gives the bagels their characteristic golden color and slightly sweet flavor.

Secondly, and most importantly, New Jersey's water is the best suited for making bagels. NJ gets its water from the Catskill Mountains, which has very soft water, meaning it has low concentrations of calcium and magnesium. This soft water perfectly matches the high protein concentration of the bread flour.

While the bagels are rising, bring a large pot of water to a boil and add a generous amount of malt syrup or barley malt. Malt syrup gives the bagels their characteristic golden color and slightly sweet flavor.

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.