B's BagelsWhat Makes a New York-Style Bagel Different?
A true New York-style bagel is boiled before it is baked. That single step, plus a dense, hand-rolled dough, is what gives it the glossy, crackly shell and the chewy pull inside. And no, it is not about the water.
Why are New York bagels boiled?
Boiling sets and gelatinizes the outside of the dough before it ever reaches the oven, creating that signature crisp skin and dense, satisfying chew. Bakers often add malt to the boiling water for a deeper color and a hint of sweetness. You can read more about the tradition on Wikipedia's New York-style bagel entry.
Is it really about the New York water?
It is a fun legend, but food scientists are skeptical. As NPR reported, the water is not the secret ingredient. What actually matters is the dough, the hand-rolling, the boil and a very hot oven.
How we make ours at B's Bagels
Owner Brandon Florman grew up on Long Island, where bagels were a way of life. We carry that tradition to Westfield: boiled, then baked in small batches throughout the day, so what you grab at 11am is as fresh as the early crowd. Read more of our story.
Everything, sesame, or plain: which should you get?
Everything and sesame are the perennial favorites, but the real magic is in the pairing. Try a warm everything bagel with our lox spread, or a plain with Knock Out chive and onion. Browse the full menu to plan your order.
Quick answers
QAre B's Bagels boiled?
Yes. We make authentic New York-style bagels, boiled and then baked in small batches throughout the day.
QWhat is the difference between a New York bagel and a regular bagel?
The boil. New York-style bagels are boiled before baking, which creates a crisp shell and a dense, chewy interior that ordinary baked rolls do not have.