New York is known to have the best bagels around thanks to the use of their tap water. Unfortunately for New York, the American Chemical Society did a study that proved water type has very little to do with bagel quality.
What really makes a bagel stand out is how it was made. The most important processes are letting fresh dough ferment at 40 degrees overnight and boiling the bagel for at least 30 seconds, which locks the liquid inside and expands the interior. This is what gives bagels their delectably soft inside and chewy outside.
And this is exactly what we offer at the Bagel Bakery.
Don’t believe us? Just ask our customer who recently mailed a dozen of our bagels to her son in Germany. The process of making the bagels is key in creating the enjoyable experience we strive to provide.