Why is it difficult to get a good bagel outside of New York? It’s the water! Water chemistry influences baking, and New York’s somewhat unique water plays a role in making tender and chewy bagels. New York City has very soft water — meaning it has low concentrations of calcium and magnesium. Some other East Coast cities have hard water. Hard water enhances the strength of gluten, the protein-containing compound that toughens baked goods. So, differences in water hardness explain the tough rubber-like bagels you get in other cities.
Retail Bagel Packs
Thaw and Sell Packs
Retail Bagel Packs
Thaw and Sell Packs
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- Plain Simple and delicious
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- Wheat A balanced flavor with natural fiber make this bagel delicious!
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- Multigrain Hand Topped with cracked wheat, sunflower seeds, rolled oats, and sesame seeds
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- Everything Thoroughly hand-seeded with garlic, sesame, and poppy seeds – perfect with cream cheese!
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- Cinnamon Raisin Cinnamon, spice, and everything nice
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- Asiago CheeseCheese – need we say more?
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- OnionThis beauty won’t make you cry!
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- PoppyseedIf you like poppyseeds, you’ll love these.
