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

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We Finally Figured Out the Secret To New York Pizza and Bagels? ›

But what really sets these doughs apart and why is it so tied to location? Well, the number one cited reason is in the ingredient list: the water. The claim is if the water isn't from New York, your pizzas and bagels won't have that perfect crisp yet tender, chewy bite that so many find irresistible.

The production process, most importantly the proofing of yeast and the boiling of the bagels prior to baking them, is what better defines the texture and taste of signature New York bagels.

Unlike a Neapolitan, which uses fresh mozzarella, New York-style pizza uses grated, dry mozzarella—the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk.

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.

New York is one of just five cities in the United States that does not need its water to be filtered, and this lack of filtration lends the water its unique flavor. The water contains natural deposits of calcium, magnesium and sodium, and it is treated with chlorine to kill bacteria.

The New York Watershed contains water that travels all the way down from the Catskills and after treatment, contains low concentrations of calcium and magnesium, making it "soft". This is critical to taste as well as gluten development.

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.

Should you toast New York bagels? ›

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.

“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.

New York City water meets all federal and state standards and is safe to drink. Chlorine odors may be more noticeable when the weather is warmer. The most effective way to eliminate or reduce the taste is by leaving a glass or pitcher of your tap water in the refrigerator overnight before drinking.

5. NYC's water contains tiny shrimp called copepods. These microscopic crustaceans are not actually harmful at all, and are instead used to clear the water of mosquito larvae.

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.