New York Bagel

New York's tap water is famously soft. Low in minerals, low in alkalinity. For bagels, this is often cited as one of the reasons New York bagels taste different from bagels made elsewhere. Whether the water alone accounts for the difference is debatable, but the chemistry does matter.

Soft water produces a more relaxed, extensible gluten network. In bagel dough, which is typically very stiff and high in protein, this is an advantage. The softness of the water counterbalances the tightness of the dough, making it easier to shape and giving the finished bagel a chewier, more yielding texture. Hard water would tighten the gluten further, producing a denser, tougher result.

The low mineral content also means fewer off-flavours. Bagels are simple: flour, water, yeast, salt, malt. With so few ingredients, the quality of each one is magnified. Clean, soft water lets the wheat flavour come through. Is it the only reason New York bagels are what they are? No. But it's not nothing.