One of the many benefits of being in the shadows of New York City...the bagels. Yet another food the Jersey Shore has nailed.

Whether you go for the pork roll and cheese on an egg bagel or enjoy the simplicity of a cinnamon raisin toasted with butter, you can't go wrong with a fresh Jersey Shore bagel.

Spoon University has scientific proof that our New Jersey bagels are superior. Well, kind of scientific.

1. Crispy outside, fluffy inside. 

Spoon U says to avoid the 'Midwest Bagel' which is essentially a hunk of bread.

2. The water used to make the bagels. 

NJ gets its water from the Catskill Mountains which has very soft water, meaning it has low concentrations of calcium and magnesium. This softness of the water affects the gluten in the dough. Hard water strengthens gluten and makes bread hard, bust soft NJ water gives the perfect fluff.

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3. Proofing

This is the act of letting the dough rest.

Great bagel bakeries let the rolled dough sit in a cooler for a couple of days. This process is called proofing and allows the yeast time to ferment and release different flavor compounds.

4. Baking process

Bagel dough in Jersey is first boiled before it hits the oven. That only happens here. That's what gives you the perfect crispiness.

5. The community

We know our bagels. Period.


Here are my favorite bagel joints in no particular order. Is your favorite spot missing? Don't get upset! Just tell me about it.


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