Why New York Bagels ?
The biggest difference between CA bagels and NYC bagels comes down to texture, water, and baking techniques.
1. Water Quality & Dough
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NY Bagels: NYC's soft water, which has low mineral content, contributes to the bagels' unique chewiness and crisp crust. The water interacts with the gluten in the dough, creating the perfect balance of density and elasticity.
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CA Bagels: California's water tends to have a higher mineral content, which can affect the dough’s texture, often resulting in a drier or denser bagel.
2. Boiling vs. Steaming
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NY Bagels: The traditional method involves boiling the bagels before baking. This process creates a crisp, shiny crust while keeping the inside dense and chewy.
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CA Bagels: Many CA bakeries steam their bagels instead of boiling, leading to a softer, bread-like texture rather than the chewy bite of a true NY bagel.
3. Size & Texture
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NY Bagels: Generally smaller, chewier, and have a slight crisp on the outside. They are hearty and satisfying.
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CA Bagels: Often larger, fluffier, and more bread-like—closer to a roll than a traditional NY-style bagel.
4. Flavor & Authenticity
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NYC Bagels: Tend to have a deeper, more developed flavor due to longer fermentation and boiling in malted water.
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CA Bagels: Sometimes lack that distinct tangy, malty taste that true NY bagels have.
THE VERDICT?If you want a true, chewy, crisp, and flavorful bagel, you’ll want an authentic New York-style bagel—which is exactly what we're selling in San Diego!