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.

The Ovens That Turn Dough into Magic

To achieve that iconic texture, the pies must be baked in a blazing hot oven. New York Pizza Department's ovens reach the high temperatures required for crispiness while still allowing the crust to retain its signature chewiness.

NYC bagel purists will claim the main difference between a New York bagel vs. 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.

New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat.

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.

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.

New York has been known to have “soft water” which may have some influence on the quality of bread, bagels, and you guessed it: pizza! The majority of the city's water comes from the Catskill or Delaware watersheds, where it is then transferred to the Hillview Reservoir for chemical treatment and pH balance.

A bagel is an iconic New York food. It's a round bread, with a hole in the middle, savory, crunchy on the outside and chewy on the inside. It's topped with seasonings and traditionally filled with cream cheese and smoked fish. It's most known as a breakfast item but can be eaten at brunch or lunch time.

“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.

Why does New York pizza taste different? ›

One of the oldest theories about New York City pizza is that the city's tap water is responsible for its superior taste. Many Americans might not know that here in the Big Apple, we're almost as proud of our water as we are of our pizza, and that the city has been adding fluoride to the water for more than 50 years.

New Yorkers typically eat pizza without utensils, folding it so it can be held with one hand at the back and eaten from the point. Sicilian, or square pizza is also typically eaten without utensils although it's not as much of a faux-pas if you use a knife and fork for Sicilian, especially if it's very saucy.

It's a unique conundrum to have a slice so big that it's typically bigger than the plate it's on. So a solution was born to keep them manageable: the pizza fold. This way there's no need to cut the slice in half or worse, use a fork and knife. However, the need was born out of a chain, not New Yorkers, themselves.

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.

A bagel is an iconic New York food. It's a round bread, with a hole in the middle, savory, crunchy on the outside and chewy on the inside. It's topped with seasonings and traditionally filled with cream cheese and smoked fish. It's most known as a breakfast item but can be eaten at brunch or lunch time.

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.