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Chew On This: The Science Of Great NYC Bagels (It's Not The Water)
Popular myth has long credited New York's soft water for the city's irresistibly crusty, chewy bagels. But the chemistry behind a superior bagel is more complicated.
Popular myth has long credited New York's soft water for the city's irresistibly crusty, chewy bagels. But the chemistry behind a superior bagel is more complicated.
Source: NPR
Posted on: Friday, May 22, 2015, 11:49am
Views: 2724
Posted on: Friday, May 22, 2015, 11:49am
Views: 2724
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