New York City Bagels

Bagels are an iconic New York City food: boiled, then baked hand-shaped, round rolls with a hole in the middle. It is a small and dense bread with a malty flavor and a dark, shiny, and crunchy exterior which should snap when bitten into it. Originally, they were brought to the United States by Jewish immigrants from Eastern Europe. There is a theory that bagels were popular in the Jewish community because the dough needs to rest for twelve hours before being baked, so it was convenient for Jews to let it rise during the Sabbath, when work is forbidden. New Yorkers claim that their bagels are the best due to the water's softness, as there are low levels of calcium and magnesium that could toughen the dough when combined with gluten. In the past, bagels were made in four original varieties: plain, poppy, salt or sesame, but nowadays they are made with garlic, onion, cinnamon, and raisins, best enjoyed fresh out of the oven and paired with butter, scallions, lox, and cream cheese.