Bagels and pizza: it’s not the water?

3 Oct

A brief article from Slate earlier this summer suggests that if you’re making your own bagels, the water (New York or otherwise) doesn’t really matter– it’s the combination of gluten, slow rising, and boiling before baking.

Similarly, an article in The Food Lab at Slice / Serious Eats suggests the mineral level in water has no significant effect on the quality of pizza dough.

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