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Why Does New York Have The Best Bagels? Not the Water, the 2-Day Proofing.

maria lorraine | May 20, 201503:53 PM

Thought this was interesting after always hearing it was the water:

The American Chemical Society (ACS) debunks the theory that it is the water is what makes New York bagels so delectable.

"The not-so-secret recipe to New York City’s bagel bakes is that the dough is proofed in the fridge for two days before being flash boiled and baked to perfection."

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