claiming that “the best bagels are in California.”“I am personally peeved. If California wants to go head-to-head with me, I am ready,” said Brooklyn-raised bagel-man Scot Rossillo, 55, owner of Park Slope’s the Bagel Store.Rossillo says the Big Apple’s bagel superiority goes beyond New York’s famously soft water, which weakens gluten and increases chewiness. “The water is important, but it can be mimicked around the world,” Rossillo told The Post. “It comes down to the love that we have for our bagels.”Rossillo, who grew up behind Bake City Bagels in Gravesend, noted he is the recipient of training that “goes back at least 100 years.
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