Bagels, Beaches, and Billy Joel: Your Guide to Long Island’s Iconic Breakfast Staple (2024)

FAQs

What makes Long Island bagels different? ›

Long Island bagels are the cream cheese of the crop. Some say it has to do with the water, some say it's the old-fashioned recipe imported from Eastern Europe and perfected in America. But no matter how you slice it, LI bagels are a cut above the rest.

The main difference between typical bread loaves and bagels is the baking method. Most bread types are baked in an oven after the dough has risen, whereas bagels are boiled before being baked in an oven. Compared to other bread types, bagels typically have a chewier inner texture with a crunchy outer layer.

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

Bread has fewer carbohydrates and calories, and portions tend to be smaller. A slice of bread is usually 30 grams. If you eat two slices in a meal or snack, you've only consumed about 125 calories and 26 grams of carbohydrates. But bread has much less protein than bagels, which is important when trying to lose weight.

Both bagels and muffins can be made with whole grains, providing additional nutritional value. Croissants and donuts are most often made with refined white flour, which is less packed with nutrients than whole grains.

The best bagels for weight loss are those that are small or medium in size and contain whole grains. Smaller bagels are lower in calories and whole grain bagel options are higher in fiber and antioxidants. Another way to cut calories while enjoying your favorite bagel is to have half of a bagel as a serving size.

A bagel should be eaten warm and, ideally, should be no more than four or five hours old when consumed.

The Bottom Line

If you eat bagels regularly, choose whole-grain and pair with veggies, protein and healthy fat to stay full for hours and keep blood sugar stable. We love eggs, avocado and spinach on a toasted everything bagel.

Can you eat a bagel without toasting it? ›

Bagels taste best when they're warm, as their insides get hard and tough once they've cooled off. Unless you've purchased a fresh-baked bagel - meaning less than six hours old - you'll want to toast your bagel before eating it. Place your bagel in an oven set to 375 °F (191 °C) for 4-5 minutes.

The Key to a Real New York Bagel

New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.

Montreal bagels tend to be smaller, thinner, sweeter and less salty than their New York City counterparts. Both are boiled, but Montreal employs wood-burning ovens for baking, while New York utilizes burlap planks. Many NYC loyalists tout the local tap water as the secret ingredient.

Secondly, and most importantly, New Jersey's water is the best suited for making bagels. NJ gets its water from the Catskill Mountains, which has very soft water, meaning it has low concentrations of calcium and magnesium. This soft water perfectly matches the high protein concentration of the bread flour.

“In fact, the state has some of the softest water in the country.” The article explains how the chemical makeup of soft water affects the dough. “Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel.