College Park’s newest bagel shop has a trick up its sleeve: New York water.
The goal is to replicate New York City’s famously soft water, which has low concentrations of calcium and magnesium. Hard water can strengthen the gluten in dough, and it has often been blamed for the chewy bagels sold outside the Big Apple.
The treatment system makes three different types of ultra-purified water, which is also used in the restaurant’s coffee, iced tea and soda. You can even fill up your water bottle with New York City H2O.
It’s more than just the water. Owner Adam Greenberg told the Hyattsville Wire that the restaurant has a 10-step proprietary process for ensuring its bagels are crunchy on the outside and soft on the inside.
Apart from the bagels, soups and salads, and hot and cold sandwiches, the menu also features muffins and other baked goods made on site, espresso and cappuccino, and bialys and flagels on the weekend—think of it as a more authentic Panera.
The inside has a stone fireplace and free Wi-Fi, so if you’re looking for a nice place to get some work done, this may be your new hangout.
Greenberg also owns Potomac Pizza, which opened up a location at the hotel this weekend. The area chain serves New York-style pizza and will offer free late-night delivery.