Following the shutter of H&H Bagel on the Upper West Side, Slate explains what makes New York bagels really special. The water here is softer than in most cities, but New York bagels also go through two extra steps that most don't: dough fermentation and boiling before baking. If the dough has been steamed instead of boiled and baked, "you're eating a roll with a hole, not a bagel." [Slate]
Filed under:
