Murray's Bagels is one of the best bagel joints in New York City. Located in a small shop on 6th Avenue in Greenwich Village, the shop serves thousands of customers daily with bagels, schmear, lox, sandwiches and more. In this short video from the Food Skills series from First We Feast, watch as owner Adam Pomerantz explains how they use simple ingredients and New York City tap water to make their famous bagels.
New York bagels are a thing of legend, but how exactly does the city boil and bake its dough? At Murray's Bagels in Greenwich Village, the ingredients haven't strayed too far from the original, century-old recipe: All you need is flour, salt, yeast, barley malt, and, of course, NYC tap water. Owned by Adam Pomerantz, Murray's prides itself on churning out perfectly chewy bagels with an even, golden-brown crust. The result is something well-suited to a schmear of cream cheese, a slice of lox, or a slab of bacon and eggs.
via First We Feast
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
Something wrong with this post? Let us know!
