Some say it's the water. The truth is, that the best New York City bagelries poach their bagels prior to baking them. The bagel simmers in a kettle of boiling water for a few minutes, effectively setting the crust before it enters the dry heat of the oven. This process, in part, is what gives New York bagels their signature chewy interiors, and why New York City is home to the best bagels in the world.
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