The quintessential "water bagel," defined by a specific boiling-before-baking process that creates a thick, leathery crust and a dense, chewy interior. Unlike mass-produced versions, an authentic NY bagel is typically larger, hand-rolled, and has a malty flavour rather than a sugary one.
The quintessential "water bagel," defined by a specific boiling-before-baking process that creates a thick, leathery crust and a dense, chewy interior. Unlike mass-produced versions, an authentic NY bagel is typically larger, hand-rolled, and has a malty flavour rather than a sugary one.
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