This week, Reactions takes on New York City’s bagel supremacy. Many agree that the Big Apple has the best bagels in the world, but many also disagree on why. Some say it’s the tap water, others say it’s the dough, and a few say it’s purely attitude. We dive into the chemistry of these tasty breakfast treats with the help of a top chef.
Find us on all these places:
My Time and Touch Me provided by Jamendo
Chef Richard Coppedge
Darcy Gentlemen, Ph.D.
Tagged under: Reactions,American Chemical Society,Chemistry,bagels, york city, york bagels,Catskill Mountains (Mountain Range),calcium,magnesium,sodium,hard water,soft water, york city bagels , york bagels ,Murray' bagels,Bagel (Food),acsreactions,ACS
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