A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.

While there is debate over just when the first bagels appeared, historians agree that the bread originally arrived in New York in the late 19th century. The bagel grew in popularity in Manhattan's Lower East Side in neighborhoods populated by Jewish immigrants from Poland, where it had been made for centuries.

A true New York Bagel has a shiny, thick, crisp (but not crunchy) crust and a dense chewy center with lots of flavor. It should be between 3″ and 3.5″ in diameter and about 1″ tall.