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? ›
Other states offer that but New Jersey has got the best tomatoes, which make the best tomato sauce. If we're talking fresh, local ingredients, New Jersey has other states beat. According to Garden State food writer Pete Genovese, Jersey-style pizza is what New York-style pizza aspires to be.
Why does pizza taste better in New Jersey? ›
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. That's right, New Jersey's water makes all the difference when it comes to creating the perfect crust.
What state has the best bagels? ›
Both New Jerseyans and New Yorkers claim to have the best bagels in the world. I tested the same bagel order from the top-rated spots in New Jersey and New York City and found that each state put its own twist on the classic doughy food.
Why are bagels so much better on the East Coast? ›
The production process, most importantly the proofing of yeast and the boiling of the bagels prior to baking them, is what better defines the texture and taste of signature New York bagels.
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 is a fun fact about New Jersey style pizza? ›
Fun Facts About NJ Pizza
NJ-style pizza has been featured on popular TV shows such as The Sopranos and Man vs. Food. The first pizzeria in the United States was Lombardi's, which opened in New York City in 1905.
Why is east coast pizza better? ›
We tend to use a lot of gas and electrically-heated pizza ovens on the west coast, which don't in themselves impart a whole lot of flavor to the pie. Head east and you start seeing a lot more wood-fired, charcoal-fired, and even coal-fired ovens.
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 city in the US has the best bagels? ›
New York City, New York
Whether it is the city tap water, or the centuries of tradition behind it, there is just something special about the New York style bagel and there are plenty of bagel shops across the city that have drool-worthy bagel treats.
Why do New Yorkers eat bagels? ›
The bagel was created as a filling, tasty, inexpensive treat for Jewish immigrants living in Manhattan in the 1800s. The bagel quickly spread around New York City, across the United States, and was soon adapted in various forms across the world.
Does Jersey have good bagels? ›
There's nothing quite like a fresh New Jersey Bagel. And you really can taste a difference.
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? ›
“In fact, the state has some of the softest water in the country.” The article explains how the chemical makeup of soft water affects the dough. “Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel.
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.
