The Secret Behind Why New York Bagels Are So Good Bagels are as new york as the empire state building, dirty water dogs, and hurried people with no fear of cursing one another out. the secret behind why new york bagels are so good. maddie. 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). but the american chemical society says water actually has only a small effect on the outcome of the bagel and america’s test kitchen found no.
The Secret Behind Why New York Bagels Are So Good New York Bagel By terri ciccone and eater video jan 1, 2022, 10:00am est. “if water was the main thing that happened to a bagel that makes it great, there are about five bagel stores around my store here. Sometimes good things just take time, say the bagel bakers of new york who still make them the old fashioned way. discover more hidden gems in nyc most locals don’t even know about. originally. Popular myth has long credited new york's soft water for the city's irresistibly crusty, chewy bagels. but the chemistry behind a superior bagel is more complicated. But according to science, the answer is a definitive yeah, kind of. while the city's water is certainly unique and has defining qualities, the impact it has on the actual taste and texture of.
The Secret Behind Why New York Bagels Are So Good Popular myth has long credited new york's soft water for the city's irresistibly crusty, chewy bagels. but the chemistry behind a superior bagel is more complicated. But according to science, the answer is a definitive yeah, kind of. while the city's water is certainly unique and has defining qualities, the impact it has on the actual taste and texture of. Yes, the softness of the water plays a role but not an integral one. the baking method used in new york is just better than the baking method bakers in other cities use—but there is no reason. New york water, reports gizmodo, has lower levels of calcium carbonate and magnesium. this explains why in other metropolitan locales with harder water, the bagels come out tougher the hardness of the water toughens up the gluten. caption: bagels left out to ferment. photo credit: haleysuzanne flickr. lastly, america's test kitchen tested.
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