"Bagels have been a staple of NYC since the 19th century, when immigrants brought them from Eastern Europe. Even as bagels spread across the United States, New York bagels retained their own signature status thanks to the fact that they are boiled before they're baked, which creates that crisp, golden crust and doughy, chewy interior - and because of the NYC water New Yorkers also love to brag about, as it apparently has just the right mineral content to make bagels really sing."
"I grew up in the suburbs of NYC, and already had a few favorites from days in the city with family. I've now lived in different boroughs for 20 years, and it's not an exaggeration to say that finding your favorite bagel shop whenever you move is how you really start to feel at home. In my twenties, I'd dish on the previous night out with friends over bagels on the Lower East Side;"
Bagels arrived in New York City in the 19th century with Eastern European immigrants. New York bagels are boiled before baking, producing a crisp, golden crust and a doughy, chewy interior. The mineral content of NYC water is credited with further enhancing bagel texture and flavor. Many residents form strong opinions about bagels and find a favorite local shop after moving boroughs. Bagels play social and ritual roles across life stages, from late-night breakfasts to weekend meals. Tompkins Square Bagels opened in Alphabet City in 2011, expanded to multiple Manhattan locations, and hand-rolls, kettle-boils, and bakes daily.
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