Quote:
Originally Posted by Snakster66
(Post 2340888)
Agreed, it's always about the water. That's why you can't get a decent cheesesteak outside of philly vicinity. The rolls just don't do it. It's all about the bread and the bread is all about the water.
But it sounds like they at least make them correctly, so that's something.
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It's not the water... That's a myth. It's that they boil the bagel before baking. It's what gives them that "crust"...
The length of time they are boiled also makes a difference...
"Short boil: 30–60 seconds per side yields a crusty yet chewy bagel
Long boil: Inhibits rising, resulting in a denser interior and thicker crust
NPR
Chew On This: The Science Of Great NYC Bagels (It's Not The Water) : The Salt : NPR
May 21, 2015
citypass.com
New York Style Bagel: What Makes it Unique and Top Dining Spots
Sep 22, 2022 — Traditional New York style bagels are submerged in boiling water for a couple of minutes before they're baked. Sometimes called "water bagels," boiling the dough sets the outside to give them a crispy exterior and chewy texture.
en.wikipedia.org
New York–style bagel - Wikipedia
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.
allrecipes.com
We Finally Figured Out the Secret To New York Pizza and Bagels
Oct 22, 2023 — 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.
ecoamical.com
The Art of Bagel-Making: Boiled, Baked, and Better for the Planet
Aug 8, 2023 — Boiling bagels give it's distinct chewy and dense texture. It helps it create a thin, slightly crispy texture when you boil it for 30-60 seconds on each side it also contributes to the bagel's shiny appearance. Boiling also prevents over expansion to keep its unique shape."
