The article explores New York City's renowned status for having the best bagels in the U.S., attributing this not to the often-claimed superior tap water, but rather to the craft honed by generations of Ashkenazi Jewish immigrants. Research indicates no substantial flavor difference between bagels made with water from NYC versus Boston. The true secret lies in the tradition, passion, and competition among bagel makers in New York, which fosters a distinctive culinary culture that elevates bagel quality beyond mere ingredients.
New York’s bagel’s greatness comes down to the people who have perfected the craft over generations, maintaining a rich cultural heritage and competition.
Contrary to popular belief, the quality of New York bagels isn't due to its water, as taste tests show Boston and NYC bagels are nearly identical.
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