9. Does NYC Tap Water Really Make Bagels and Pizza Taste Better?
NYC tap water has been called “the champagne of drinking water” and businesses in states across America have imported or tried to replicate our water to make their bagels or pizza taste just like those made here in the city. But is water really the key to the best bagel or slice? It’s a debate that’s been hashed out in articles by NPR, Reader’s Digest, Sauce, Food & Wine, Smithsonian Magazine, and countless other publications. There are certain qualities that make NYC tap water unique, such as lower concentrations of calcium (an element that can make water have a bitter taste) and magnesium, but higher levels of sodium and other natural minerals from the water source. These attributes make NYC water “soft.” The softness or hardness of water does impact how it reacts to gluten in the dough. Hard water tends to strengthen gluten, making for a dough that’s a bit tougher, as noted by Smithsonian Magazine. While NYC tap water may give our dough the slightest edge, there are many other factors that contribute to making a good bagel or pizza pie, like how you bake it and the quality of the other ingredients you use. The water likely has little impact on the overall taste, but what do you think?
