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It Ain't The Water!

It Ain't The Water!
The saying "it's in the water" has long been used to explain the superior quality of New York's baked goods, particularly its bagels and pizza crusts. The tale suggests that New York City's tap water, with its unique mineral composition, is the secret ingredient that makes these foods so exceptional. However, this claim is more myth than fact.

What Makes NY Style Bagels So Special??

What Makes NY Style Bagels So Special??
A New York-style bagel is more than just a breakfast staple; it's a bite of tradition, culture, and craftsmanship. What sets it apart is its perfectly chewy texture, achieved through the unique process of boiling the dough before baking. The crust is golden and slightly crisp, while the inside remains soft and dense. It's the marriage of simplicity and complexity—a humble ring of dough elevated by high-gluten flour, a touch of malt, and, of course, New York's legendary water.

NY Style Bagels in FL?? FUHGEDDABOUDIT

NY Style Bagels in FL?? FUHGEDDABOUDIT
Growing up on Long Island, NY, in a family that ran a bagel shop, you’d develop a sixth sense for dough. The smell of fresh bagels in the morning, the rhythmic rolling of the dough, and the secret recipes passed down like cherished heirlooms would all be part of your DNA. But as much as you love your roots, the allure of warm beaches and endless sunshine starts to call your name.