Engage students with a delicious chemistry lesson using the video "Why New York Has the Best Bagels" from the American Chemical Society (above). Show students the video, then have them answer the following questions, either in a class discussion or using our handout : What is “hard” and “soft” water? How does the hardness of water affect gluten in a baked good? What happens to dough if water is too soft? What is “proofing”? What happens to bagels as the yeast in them ferments? What is “pregelatinizing”? How do you make water harder or softer?