Is New York Water Really The Secret To The Best Bagels and Pizza?

Food & Wine ^ | 3/14/23 | Matt Blitz

[DallasBiff]

There are few questions that have plagued human existence for centuries: What is the meaning of life? What happens to us after we die? How come baby animals are so darn cute? Then, there is maybe the most hotly debated question of them all: Does New York City tap water really make the city's bagels and pizza taste better?

At times, emotion and bias have co-opted the question. But according to science, the answer is a definitive... yeah, kind of. While the city's water is certainly unique and has defining qualities, the impact it has on the actual taste and texture of bagel and pizza dough may be more minimal. In fact, the production techniques are likely what makes these signature New York items taste better.

[null and void]

Round and wholly holey...

[Seruzawa]

Oh yes. NY water. So much better than the Rockies’ snowmelt. You bet.

[woodbutcher1963]

NYC water actually comes from the Catskill Mountains not the Adirondacks.

[Rastus]

We had a pizza place in Texas that brought in fresh New York dough. It was incredible. Then, the NY native owner decided it was too much trouble (and expense), so he started to make his own dough. They were gone in literally a few months.