Bagels became so popular among the Jewish community of New York , that unions were formed to represent bagel bakers in the city, such as Bagel Bakers Local 338, which by the early 1910s represented over 300 bagel craftsman in Manhattan. New York -style bagels are the original bagel available in the United States.
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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.
Bagels , like pretzels, are boiled first to create a crunchy exterior. Bagels are boiled in water usually 30 to 60 seconds before hitting the oven. Since the crust is set from the boiling process, bagels don’t rise as much as other bread once baked in the oven, giving bagels their dense and chewy interior.
Toasted . New Yorkers first responded with indignation, asserting that a good bagel should never be toasted . Scorn immediately followed: Bagel Hole does not, in fact, toast its sacred treats.
A true New York bagel is so much more, she continued. “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. “But some people might disagree.”
It wasn’t the whole-wheat part that got New York bagel purists angry, but the fact that Hizzoner simply enjoys his bagels toasted. As The Post reported that day, the traditional way of eating a fresh bagel means avoiding a toaster altogether.
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Hand-rolled, boiled in sweetened water, and baked in a wood-fired oven, Montreal bagels are thinner, smaller, and much sweeter than their counterparts. New York bagels tend to be much larger, with a softer, more chewable interior due to the lack of eggs and it’s time spent baking in more traditional ovens.
Let rest 15 to 20 minutes . Bagels should have a half proof, meaning they should rise halfway or appear puffed. Reduce water to a simmer and add bagels a few at a time.
New York –style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in New York City’s tap water supply are also credited with giving the dough in metro area pies their characteristic texture and flavor.
Skipping the boiling step makes a ‘regular’ bread. It loses that characteristic bagel texture and isn’t cooked as well. Boiling sets bagels apart. When boiling the bagels the starches in the flour of the dough gelatinize.
“Typically made of low-fiber refined grains, bagels are often quite large, providing half of your daily grain needs in just one meal,” explains Delvito. White bagels also have a higher glycemic index, meaning they’ll spike your blood sugar faster, leaving you susceptible to that gnarly mid-afternoon crash.
The reason we boil the dough first is so that the outside crust sets before it goes in the oven. We generally let the dough boil for 30 to 60 seconds on each side, but the longer you let it boil , the thicker and chewier the crust. This is what gives the crust it’s golden color and adds flavor to the bagel .
Okay, so yes, bagels are more dense, caloric and potentially less healthy than a piece of bread , but would you stake your happiness on that? Bagels are delicious!