It is a pretty good bet that the health department here is a big part of why I cant get a bagel.
But New York's bagel supremacy has far more to do with production practices than water quality. Gotham's bagelries typically poach the bagels prior to baking them—the bagels spend a few minutes simmering in a pot of water before entering the dry heat of an oven. That pre-gelatinization process produces a chewy interior, and slightly changes the flavor of the finished product.
Many bagel makers skip the poaching step, because the boiling equipment is expensive and takes up space in the kitchen. Instead, they brush their bagels with a little water and baking soda in the style of soft pretzels, then blast them with steam once they're in the oven. You can usually identify these impostors by checking out their undersides, since steam can't get to the bottom of a bagel when it's already in the oven. If the bottom is significantly darker and harder than the rest of the surface, you're eating a roll with a hole, not a bagel.
Similarly, whereas New York's venerable bagel establishments tend to ferment their dough slowly in wooden containers, fly-by-night operations abbreviate this process. The longer method employed by traditionalists allows the yeast to produce more than 50 flavor compounds. These chemicals not only permeate the dough; they also seep into the pores of the wood over the years, giving the final product a flavor that can be hard to replicate in newer bakeries. (Wooden bowls are, however, not preferred by government health departments, and old-school bagel shops tend to perform poorly in inspections. The Explainer confirmed this by checking the report for his favorite bagel shop. Not good.)
The only demographic that knows a real bagel might be an ex-New Yorker, or someone from another urban area that had a Jewish neighborhood.
Foofie wrote:The only demographic that knows a real bagel might be an ex-New Yorker, or someone from another urban area that had a Jewish neighborhood.
that's a funny thing to think since bagels have a history that long precedes New York and are found in pretty much all Eurasian cuisines
"schmear" (smear of cream cheese in New York lingo)?
some like a schmear a schmaltz.
Foofie wrote:"schmear" (smear of cream cheese in New York lingo)?
I got 15/15
don't need your lessons