I’ve always wondered why New York bagels taste so much better than anywhere else. I mean, I’ve had bagels in plenty of places—some were decent, some were just okay, but nothing ever compares to a fresh, chewy, golden-crusted bagel straight from a New York bakery. So, I did some digging, and I finally understand what makes them so superior.
New Yorkers love to say it’s the water, and they might actually be right. The city’s water is naturally soft, with lower levels of minerals like calcium and magnesium. This affects the gluten in the dough, giving New York bagels that perfect chewy texture without being too tough or too airy. In my opinion, this might be the secret ingredient that can’t be replicated anywhere else.
Another key factor? The way they’re made. Authentic New York bagels are boiled before baking, which gives them that signature glossy, slightly crisp exterior. But here’s the catch: New York bakers don’t just use any water to boil their bagels. The water is often slightly sweetened or treated to help form that perfect crust. This extra step is what makes the difference between a true bagel and just a round piece of bread with a hole in the middle.
New York bagels aren’t rushed. The best ones are made with a slow fermentation process, sometimes letting the dough rest overnight before shaping and baking. And this allows the flavors to develop, creating a deeper, more complex taste. In my experience, bagels made without this extra fermentation tend to taste more like plain bread rather than a real bagel.
New York bagel shops traditionally use high-heat, old-fashioned ovens—often revolving ones—that cook the bagels evenly and give them that perfect, slightly crispy bottom. You can try to make bagels at home, but unless you have one of these ovens (or a whole bakery setup), it’s going to be tough to recreate that magic.
Maybe it’s the people behind the bagels. Generations of New York bakers have dedicated themselves to perfecting every batch, refining their skills over decades of experience. Many of the city’s top bagel shops have stayed in the same families for years, with each new generation learning and preserving time-honored techniques. It’s not just about following a recipe—it’s about carrying on a tradition of craftsmanship that makes these bagels truly special.
So, is it really just the water? Personally I think it’s a combination of the water, the traditional methods, the ovens, and the people behind the bagels. All of these elements come together to create the bagel experience that, in my opinion, just doesn’t exist anywhere else. If you’ve ever had a New York bagel, you know what I mean. And if you haven’t? Well, you’re missing out on one of life’s greatest carb-filled pleasures.
If you love a good bagel, why not try making your own? This Sourdough Bagel Recipe gives you that chewy, flavorful bite right at home—no trip to New York needed!
