New York Just Banned Potassium Bromate. It’s a huge deal for bagels (and pizza). Here’s why

New York State just passed Assembly Bill A1556G, a “food safety and chemical disclosure act” which, among other things, bans potassium bromate - a potential carcinogenic additive to flour that is commonly used for bagels. This is huge news for the New York bagel scene. In this post I’ll explain what potassium bromate is and why this is such a big deal.

What Is Potassium Bromate

Potassium bromate is a flour "improver" that strengthens dough, increases elasticity, reduces mixing times, and allows for greater oven spring. This article “About Bromate” provides a much more in-depth and scientific explanation.

The issue is that potassium bromate is a possible carcinogen, according to the International Agency for Research on Cancer. It is banned from the European Union, Canada, China, India, Brazil, and several other countries.

California was the first state to ban bromated flour in the US, which will go into effect in 2027. Now, New York is following suit.

Why is such a big deal for the New York bagel industry?

The two most popular flours in New York’s bagel shops - by far - are Gold Medal All Trumps, and Pillsbury Balancer Hi Gluten Flour.

Both of these flours contain potassium bromate, or in other words, are bromated. These flours are popular because they are affordable, easily accessible, and they make great bagels.

But soon enough, they will be illegal in New York state. Which means that your favorite bagel shop may have to change their flour. This may ultimately impact the final product, and potentially make it more expensive. Only time will tell.

The good news is that there are already several high-quality unbromated hi-gluten flours for bagels on the market. My favorite is King Arthur’s - who’s tag line is “Never bleached, Never bromated” - Sir Lancelot Hi-Gluten flour.

General Mills - the parent company of All Trumps and Pillsbury - already carries an unbromated line of flour (it’s the All Trumps bag with the green label). But for whatever reason, I’ve been in hundreds of bagel shops around New York, and I don’t recall ever seeing this. So I’m curious to see what the reception will be.

This Will Impact Pizza Too

While I’m no expert in pizza, it sounds like bromated flour is also popular for pizza, and therefor this bill is going to greatly impact the pizza scene as well.

All in all, this bill - which has so far received very little fanfare or attention - could have a drastic impact on two bedrocks of New York’s food culture