The real deal. old school, New York water bagels

I cracked the code! No, it's not the water! That being said, what is the secret to achieving a true N.Y. water bagel anywhere in the civilized world? The trick is, to treat your high-gluten, low-hydration dough with care from the get-go. Let me elaborate, while normal to high-hydration dough can tolerate sitting on the bench uncovered, Ultra low hydration bagel dough cannot. Once the dough begins to lose moisture to the air, it is game over. While these observations are anecdotal and have not passed peer review. I am confident that a well-treated bagel dough will pay dividends your taste buds will thank you.  

bagel dough