History of Bagels in New York
Bagels arrived in the United States in the late 19th Century from Jewish immigrants from Poland. They sold bagels on the streets of New York’s Lower East Side.
The Superiority of New York Bagels
New York City has the best bagels. This is due to the soft, low mineral tap water used in making bagels. The water creates a chewy yet doughy texture. New York also has high-quality ingredients and decades-old family bagel businesses. New Yorkers eat bagels for breakfast. Visitors should try an "everything" bagel. The best bagels don’t need toasting. Shops boast serving fresh, hot bagels.
Diversity and Evolution of New York Bagels
There are about 500 specialty bagel shops in New York’s five boroughs. Neighborhood bagel shops have diversified cuisine from immigrant owners. Thai iced tea is available at one bagel shop. New York bagels have evolved over a century but stay true to immigrant roots. New York bagels are superior because of the water and cooking method.