The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  Bagels: is it really "the water"?
• Pin It Elagins's picture  Bagels: is it really "the water"?
The real story on what passes for bagels  wally's picture  Oh,
and a big source of NYC's water are resevoirs in the
Adirondacks, not exactly the home of Brooklyn.  Nice looking
bagels, by the way.    Elagins's picture  True, and also further
south, in Westchester,  gmagmabaking2's picture  Since Stan is
the guru of bagels, I believe ANYTHING he says... and  The water
is so different everywhere... I like to leave the whole pot of
water sit with out overnight to get rid of the chlorine... and
then go from there.  We have a LOT of chlorine in our water in
our county... sometimes my laundry water smells like the city
pool!  Happy Bageling!   leftypg's picture  Authentic?  Why not
lye Stan?  I grew up on the East Coast and our neighbors owned a
Deli/Bakery --They used lye, so thought everybody used it! Can
you tell the difference?