A Chemical Explanation For Why New York City Has the Best Bagels

We all love our NYC bagels. Whether you prefer Murray’s, Ess-a-Bagel or Blackseed, there is just something special about all of them that is unique to New York… or is there?

This week, Reactions takes on New York City’s bagel supremacy. Many agree that the Big Apple has the best bagels in the world, but many also disagree on why. Some say it’s the tap water, others say it’s the dough, and a few say it’s purely attitude. We dive into the chemistry of these tasty breakfast treats with the help of a top chef.

Matt Coneybeare

Matt Coneybeare

Founder, Publisher and Editor-in-Chief

Matt enjoys exploring the City's food scene with his Wife and the outdoors with their three dogs. He is an avid marathon runner, and spends most of his time working from a treadmill desk at home.

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