(melancholy music)
- There's no bagel in the world like the New York bagel.
And if you feel like you've had a good bagel
outside of New York, you haven't, it's impossible.
And the reason's actually because of the water.
New York boasts one of the largest
unfiltered water supplies in America.
And this lends itself to a lot of extra chemicals
in the water like bromine, radium, magnesium,
calcium, thorin, chlorine.
And what these chemicals do is when they mix
with the proteins in the flour,
in order to form a more perfect union,
they combine with the stronger gluten structure
to create sort of a... awesome bagel.
So what I'm gonna for ya today
is I'm gonna teach you how you can make
an authentic New York bagel right there at home.
OK, so I've got a third of a cup
(spoons clattering)
of authentic New York City water, straight from the tap,
along with tablespoon of sugar
and a teaspoon of yeast.
Give it about five minutes.
Meanwhile, we're gonna take 3 1/2 cups
of flour and we're just gonna put it in a bowl and stir it.
(scraping)
You know the New York bagel is the only one
that's got holes in it.
And nobody really knows where the hole actually came from,
but historians think that in early New York history
the merchants would put it on a stick,
that they would thread through the holes,
and this would be called your bagel stick.
And not only would it be nice to be able to display
your merchandise that way, but it also was used
as a weapon in case some sh*t went down.
(scraping)
OK, so now we're just gonna pour
our sugar-yeast mixture
(pouring) in there. OK?
(scraping)
This is actually looking pretty floury,
so I usually like to have some kind of bottled water nearby
that I can use to just moisten it a little. Just use this.
(water pouring)
You just wanna get it nice and watery.
OK, now the dough's all ready to start kneading.
We just wanna take the dough out of the bowl.
(clanking)
And we'll start kneading.
I got my first catering gig recently.
They actually offered me a thousand dollars,
but I told them that I would do it for just 50 bucks.
Anyway, the next day the guy called me up
and said that my food tasted like sh*t.
And I said, "Well, you know,
what do you expect for only 50 bucks?"
(patting)
(pounding)
Now we're just gonna take another bowl,
gonna put our bagel ball in the oil.
Pat it down a little bit.
And now we're gonna cover it with a damp towel
and we're gonna leave it for one hour.
Meantime, maybe this would be a good time
to go out and see a little bit of New York.
♪ Help me make it through the night ♪
♪ 'Cause I am tired ♪
♪ And alone ♪
♪ Help me make it through the night ♪
♪ 'Cause I don't like myself anymore ♪
So I'm just gonna remove our cloth.
And what we're gonna do now is we're gonna separate
our dough into eight balls.
Try to make 'em as even as possible,
but if you can't that's OK.
Now what we're gonna do is we're gonna
take our index finger and we're just gonna
poke a little hole in our balls
to make it kinda like a ring.
OK, so now, we've got some boiling water here.
We're just gonna take our bagels
and we're gonna put 'em in the boiling water.
As you can see, making bagels is a huge pain in the ass.
And we're literally just gonna dip
our bagels into our ingredients.
(scraping)
We're gonna put these in the oven for about 20 minutes.
And when we're done, we're gonna enjoy the
authentic New York bagel.
(jazz piano music)
(soft light piano music)