Tucker Scott ‘26
Staff Writer
Throughout my life I have written about, researched, and studied the most controversial issues and topics of our time, from abortion to immigration to the size and scope of government, but nothing compared to my most controversial, and correct, opinion I hold. New Jersey bagels and pizza are the best in the nation, bar none.
First off, New Jersey has a huge Italian population. According to the Italian Tribune, New Jersey has a total Italian population of around 1.5 million. Now, while New York may have an Italian population of around 3.1 million, you have to remember that that is only because New York has about double the population that New Jersey does, which is about 20 million people compared to about 10 million people. In actuality, a whole 17% of New Jersey’s population is Italian, compared to only 13.5% of New York’s population. Originally pizza came from Italy– thus, as the logic goes, Italians must make the best pizza. And, since pizza and bagels are made from the same dough, that must make their bagels just as good.
Secondly, and most importantly, New Jersey’s water is the best suited for making bagels. NJ gets its water from the Catskill Mountains, which has very soft water, meaning it has low concentrations of calcium and magnesium. This soft water perfectly matches the high protein concentration of the bread flour. Bread flour, which has a higher concentration of proteins than all-purpose flour, is ideal for water absorption. This increases the elasticity of the proteins. Sugar not only enhances the taste, it feeds the yeast; and that metabolic activity generates CO2, forming tiny air bubbles that get trapped in the elastic strands of the dough, which is the foundation for what will become an airy, chewy delight. So in less scientific terms, this means that New Jersey bagels are soft, chewy, and delicious.
Thirdly, the process for making bagels in New Jersey is completely unique, and can be found nowhere else. One unique thing done is called proofing, where bakers will make about 100 pounds of dough, roll it into the bagel shape, and will then leave the bagel in the fridge for a few days. This allows the yeast to ferment and fully release all the different flavor components. Something else totally unique is the baking style. Before the bagel hits the oven it is first boiled. Boiling the dough before it enters the oven “pre-gelatinizes” the starch in the dough which lets water into the gluten. This in turn sets up for the perfect crunch for the bagel’s exterior.
Finally there is something no one takes into account: the community at bagel shops, especially on Saturday and Sunday mornings. I can’t think of one town without their beloved bagel joint. The one in my town was Grandma’s Bagels and one town over was Bagel Masters. Every morning you can be sure there will be lines out the door waiting for the perfect New Jersey bagel by people both young and old. Now what makes these places different from other states is the sheer fact that they specialize in bagels and only bagels. In order to get a “bagel” in almost any other state you go to a coffee shop, where they clearly specialize in coffee, not bagels.
So, I guess some might call me a bagel snob, but if your bagel is fresh out of the oven and needs to be toasted, then you’re not eating a real bagel. And if you think there’s any shot that the soft water in New York makes a good bagel that even compares to New Jersey, you’re wrong. That’s all.
Photo courtesy of iStock
FAQs
Secondly, and most importantly, New Jersey's water is the best suited for making bagels. NJ gets its water from the Catskill Mountains, which has very soft water, meaning it has low concentrations of calcium and magnesium. This soft water perfectly matches the high protein concentration of the bread flour.
Why does New Jersey have the best bagels? ›
These ingredients are mixed with Jersey water. Why is the water in New Jersey so important to the end product? Jersey has soft water that contains a low concentration of minerals. This allows for the perfect baking chemistry when mixed with the flour's high concentration of proteins.
Why does NJ have the best pizza? ›
It's all in the tomatoes.
New Jersey is known for our tomatoes almost as much as our pizza. Our location affords us very good climate conditions, and our soil is high in loam (sand, silt, clay). Combined, this gives us those delicious tomatoes we love to eat. These tomatoes help to make the incredible sauce we love.
What makes New Jersey pizza unique? ›
The classic New Jersey pizza is known for its thin crust, crispy edges, and generous toppings. And let's not forget the iconic tomato sauce that is bursting with flavor. But what truly sets our pizza apart from the rest is the water.
What state is best known for bagels? ›
The survey, conducted by Betway, found the average New Yorker eats 111 bagels each year, while the average New Jerseyan consumes 82 bagels annually.
Why are bagels so much better on the East Coast? ›
With very soft water, the dough tends to get soft and sticky. As Smithsonian Magazine puts it, New York City tap water is sort of the "Goldilocks" of water when it comes to dough-making.
What is the bagel capital of the world? ›
“Monticello New York, the birthplace of the bagel, and official bagel capital of the world, is becoming known not only for the quaint charm of the town, but for the annual Bagel Festival.
What pizza is better, NY or NJ? ›
New York style pizza reportedly owes its suppleness to the water in the city, holding its pliability without cracking. But New Jersey style gives you a nice crackle when you fold it, owing to the stone oven in which it's cooked.
Which city in America has the best pizza? ›
Based on their research, Denver, Colorado, is America's best city for pizza.
Is New Jersey the pizza capital of the world? ›
Murphy officially named Feb. 9 New Jersey Pizza Day and declared New Jersey the "indisputable pizza capital of the world." With thin, foldable crust, fresh flavors, and generous toppings, who doesn't love a good Jersey-style slice?
New Jersey is one of the top 10 producers of blueberries, cranberries, peaches, tomatoes, bell peppers, eggplant, cucumbers, apples, spinach, squash, and asparagus in the United States. Many restaurants in the state get locally grown ingredients because of this.
What do New Jersey people call pizza? ›
Trenton, New Jersey
The pizza itself is sometimes called a “trennere” by locals, however it's usually just called a tomato pie, just like in Philadelphia and NYC.
What is a NJ style pizza? ›
NJ-style pizza is characterized by its thin crust, crispy texture, and tangy tomato sauce. The cheese used most frequently is whole milk mozzarella, or a blend of whole milk and skim milk mozzarella, sometimes referred to as “the East Coast blend”.
Why are NJ bagels the best? ›
Secondly, and most importantly, New Jersey's water is the best suited for making bagels. NJ gets its water from the Catskill Mountains, which has very soft water, meaning it has low concentrations of calcium and magnesium. This soft water perfectly matches the high protein concentration of the bread flour.
What state eats the most bagels? ›
Betway surveyed 2,000 Americans to get all the details on the nation's “bagel preferences.” Hawaii comes out as the top state to consume the most bagels in a year, with Hawaiians eating around 142 bagels each year, according to the survey.
Why do New Yorkers like bagels so much? ›
As Jewish refugees from Poland and Eastern Europe began to arrive in New York City en masse in the 1800s, they brought their traditional foods with them such as challah, brisket, knishes, and bagels. For many decades, bagels were little known outside of the Jewish community, where their popularity was widespread.
Why do bagels taste better in New York? ›
a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.
Why are New York bagels superior? ›
According to popular mythology, the uniquely superb texture of the New York bagel has to do with New York City's water — specifically, its low concentrations of calcium and magnesium, which make it softer.
Why are New York bagels different from other bagels? ›
A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.
