Quartz covered
Rosenberg's pursuit of New York's mythical bagels in Denver.
Excerpt:
There are essentially two elements -- calcium and magnesium -- in very specific proportions that make the water in the New York metro area unique.
Fortunately, the ratio of those two ingredients to other minerals also happen to be ideal for baking crispy-on-outside-chewy-on-the-inside New York-style bagels, as they help to strength the glutens in the dough.
That was the conclusion reached by Josh Pollack, a bagel baker and entrepreneur in Denver, Colorado, who recently designed a process to recreate New York City’s legendary water some 1,700 miles away from the source, and is now using it in his Mile High City shop,
Rosenberg's Bagels.
Read the rest
here.
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