3. New York City’s water makes its bagels great
Oy, another untruth. Yes, NYC’s watershed system makes it one of only five large U.S. cities that doesn’t have to filter its drinking water. And, yes, that water wins one national taste test after another.
But it’s actually not all that great for bagel-making, says “dough doctor” Tom Lehmann. NYC’s water is soft and slightly alkaline—both negatives for baking, he explains. Hmm…maybe it’s the schmear?
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