"Jewish immigrants from Poland most likely brought the original bagel concept to New York when they sailed to Ellis Island over a century ago. Over time, the bagel has changed and grown; in some cases it's really grown. Now, while traces of the bagel's history can still be chewed and tasted, New York's bagel has taken on new life. Much like New York pizza has grown and changed, bagels have evolved too."
"A true NYC bagel is rolled and baked properly. Its crisp crust has a slight crunch and the crumb isn't too airy. It also has a slight yeasty flavor and sweetness. To many eaters' chagrin, some of the best bagels don't even have a definable hole but we're ok with that. Traditional flavors include garlic, onion and poppy with new ingredients joining the fray with mixed reviews."
Bagels arrived in New York with Jewish immigrants from Poland over a century ago and have since transformed and expanded. The contemporary New York bagel emphasizes proper rolling and baking for a crisp crust, slight crunch, and a not-too-airy crumb with gentle yeasty sweetness. Traditional flavors include garlic, onion, and poppy, while modern variations experiment with unconventional ingredients. Bagel shops across Brooklyn, Manhattan, Queens, and the Bronx offer a wide array of options, from classic lox and schmear to colorful, experimental fillings that reflect evolving culinary influences.
Read at 2foodtrippers
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