The science of great NYC bagels.

This NPR article says it’s not the water, it’s the process. “Traditionally, Coppedge tells The Salt, the chilled dough rings are poached or boiled in a solution of water and malt barley for anywhere from 30 seconds to 3 minutes. This pre-gelatinizes the starch in the dough, locking the liquid inside of it and expanding the interior.” learn more

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