Listen to Lou & Shannon mornings on 94.3 The Point and download our free 94. I'm ready to eat.tell ya what, you drive, I'll treat. You can‘t do this if you live in some one horse town.Įven though I feel like I just gave away all our secrets, I'm not worried because for a bagel to really be good it has to be served with an attitude that's only found here and simply can't be duplicated.
By letting the dough proof (rest) there is more chemistry.the yeast is fermenting and magic is happening. After it's made, they have enough to let it rest in a cooler for a day or so before hand rolling. Since shops are so busy they are making hundreds of pounds of dough at a clip. Population: Jersey is freaking populated and if there's a payoff to being shoulder to shoulder all the time it's the fact that we need to bake in bulk. Hard water strengthens gluten and makes bread hard as a rock. This soft water reacts with the gluten in the dough to create the above mentioned chew. New Jersey’s water is soft, (low calcium and magnesium). Well, if they were telling us how to make the perfect bagel maybe we would have paid attention! Science plays a part in the Jersey bagel game. A Jersey bagel will literally make you fight through the gluten like a dog tugging on your old T-shirt.Ĭhemistry: Yes, I know you tuned this class out in high school. the dense tug of war chew offered on the inside. 307 Pascack Rd Washington Township, NJ, 07676. See contacts, phone numbers, directions, hours and more for all business categories in Washington Township, NJ. The Chew: The most important part of any good bagel is the contrast of the crusty outer layer vs. Results 1 - 250 listings related to Washington Township, NJ on.
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