"The reason you can find the best bagels in NYC probably has more to do with how they are made, rather than the softness of the water used to make them. After being rolled, traditional NYC bagels are left to proof for a few days in low temperatures."
"The first key is letting the bagels sit in a cooler for a couple of days, which offers enough time for the yeast to ferment and release extra flavors. The second is boiling the bagels, which changes the chemical makeup of the dough's starch, locking liquid water inside."
"After 25 years in business, Blazing Bagels and Bakery has permanently closed. The chain filed for Chapter 7 liquidation on March 24 2026 in the U.S. Bankruptcy Court for the Western District of Washington."
New York bagels are renowned for their quality, attributed to traditional preparation methods rather than the softness of the water. Key factors include allowing the bagels to proof for days in cooler temperatures, which enhances flavor, and boiling them to alter the dough's starch, resulting in a shiny, crunchy exterior. While some bagel shops outside New York exist, few claim to rival the city's offerings. Blazing Bagels, a chain that claimed to craft the best bagels outside New York, has filed for Chapter 7 bankruptcy and closed after 25 years.
Read at Miami Herald
Unable to calculate read time
Collection
[
|
...
]