The quality of a New York bagel is unlike anywhere else: Some say it has something to do with the water. Others say it's a matter of using the best ingredients.
At Ess-A-Bagel, the second-best bagel shop in New York according to Yelp users, it's also about process, precision, and practice.
Videographer Paul Lin went behind the scenes at Ess-A-Bagel to see how they make this light, chewy New York food icon.
First, a little history. Ess-A-Bagel, which means "eat a bagel" in Yiddish, was founded in 1976 at its first location on 21st Street and 1st Avenue. It later added a second location on 51st Street and 3rd Avenue.
Ess-A-Bagel's bagels are so popular that the line is usually out the door. The staff is super friendly, quick to strike up a conversation while they expertly work behind the counter.
The dough is made with yeast and, after it rises, it's cut, rolled, and formed into rings. Unlike other breads, bagels don't just get thrown in the oven—they're boiled first.
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