(melancholy music) – There’s no bagel in the
world like the New York bagel. And if you feel like
you’ve had a good bagel outside of New York, you
haven’t, it’s impossible. And the reason’s actually
because of the water. New York boasts one of the largest unfiltered water supplies in America. And this lends itself to
a lot of extra chemicals in the water like bromine,
radium, magnesium, calcium, thorin, chlorine. And what these chemicals
do is when they mix with the proteins in the flour, in order to form a more perfect union, they combine with the
stronger gluten structure to create sort of a… awesome bagel. So what I’m gonna for ya today is I’m gonna teach you how you can make an authentic New York
bagel right there at home. OK, so I’ve got a third of a cup (spoons clattering) of authentic New York City
water, straight from the tap, along with tablespoon of sugar and a teaspoon of yeast. Give it about five minutes. Meanwhile, we’re gonna
take 3 1/2 cups of flour and we’re just gonna
put it in a bowl and stir it. (scraping) You know the New York
bagel is the only one that’s got holes in it. And nobody really knows where
the hole actually came from, but historians think that
in early New York history the merchants would put it on a stick, that they would thread through the holes, and this would be called your bagel stick. And not only would it be
nice to be able to display your merchandise that
way, but it also was used as a weapon in case some sh*t went down. (scraping) OK, so now we’re just gonna pour our sugar-yeast mixture (pouring)
in there. OK? (scraping) This is actually looking pretty floury, so I usually like to have some
kind of bottled water nearby that I can use to just moisten
it a little. Just use this. (water pouring) You just wanna get it nice and watery. OK, now the dough’s all
ready to start kneading. We just wanna take the
dough out of the bowl. (clanking) And we’ll start kneading. I got my first catering gig recently. They actually offered
me a thousand dollars, but I told them that I would
do it for just 50 bucks. Anyway, the next day the guy called me up and said that my food tasted like sh*t. And I said, “Well, you know, what do you expect for only 50 bucks?” (patting) (pounding) Now we’re just gonna take another bowl, gonna put our bagel ball in the oil. Pat it down a little bit. And now we’re gonna cover
it with a damp towel and we’re gonna leave it for one hour. Meantime, maybe this would be a good time to go out and see a
little bit of New York. ♪ Help me make it through the night ♪ ♪ ‘Cause I am tired ♪ ♪ And alone ♪ ♪ Help me make it through the night ♪ ♪ ‘Cause I don’t like myself anymore ♪ So I’m just gonna remove our cloth. And what we’re gonna do
now is we’re gonna separate our dough into eight balls. Try to make ’em as even as possible, but if you can’t that’s OK. Now what we’re gonna do is we’re gonna take our index finger and we’re just gonna poke a little hole in our balls to make it kinda like a ring. OK, so now, we’ve got
some boiling water here. We’re just gonna take our bagels and we’re gonna put ’em
in the boiling water. As you can see, making bagels
is a huge pain in the ass. And we’re literally just gonna dip our bagels into our ingredients. (scraping) We’re gonna put these in the
oven for about 20 minutes. And when we’re done, we’re gonna enjoy the authentic New York bagel. (jazz piano music) (soft light piano music)