This week Reactions takes on the science and chemistry behind New York City’s bagel supremacy. Many agree that the Big Apple has the best bagels in the world, but many also disagree on why. Some say it’s the tap water, others say it’s the dough, and a few say it’s purely attitude. We dive into the chemistry of these tasty breakfast treats with the help of a top chef.

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My Time and Touch Me provided by Jamendo

Producer:
Elaine Seward

Writer:
Noel Waghorn

Executive Producer:
Adam Dylewski

Scientific consultants:
Chef Richard Coppedge
Darcy Gentlemen, Ph.D.