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Bagels aren’t a food: they’re a way of life. They are bae-gel, if you will. If you’re a born-and-raised New Yorker like myself, you know that the bagels here are the best in the world—and now there’s science to prove it.
Reactions, a web series created by the American Chemical Society, investigated just what makes the bagels here so perfect, and the results, much like a New York bagel itself, were filling and satisfying.
This video claims that there are people in Boston who believe that their water supply is better, implying that somehow their bagels are better. This is perhaps the funniest thing I’ve heard since someone tried to convince me that Jumbo Slice in Washington, D.C., is just as good as New York pizza. I’m still laughing at that one.
The next time some cream-cheese-guzzling scrub tries to tell you that New York bagels are not the best out there, simply reply that it’s science. How can they argue with that?
Marisa Kabas is a lifestyle reporter and activist. Her work has been published by Fusion, Fast Company, and Today. She’s also served as an editorial campaigns director for Purpose PBC, a social movement incubator.