New York bagels are a thing of legend, but how exactly does the city boil and bake its dough? At Murray’s Bagels in Greenwich Village, the ingredients haven’t strayed too far from the original, century-old recipe: All you need is flour, salt, yeast, barley malt, and, of course, NYC tap water.
Owned by Adam Pomerantz, Murray’s prides itself on churning out perfectly chewy bagels with an even, golden-brown crust. The result is something well-suited to a schmear of cream cheese, a slice of lox, or a slab of bacon and eggs.
