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The differences in New York and Montreal bagels can be explained by looking at the ancestral homes of the new immigrants. While both sets of bagel-baking Jews came from Poland, they came from.
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Photo Courtesy of Black Seed Bagels, New York City. As the daughter of a Montrealer and a New Yorker, I'm acutely aware of this rivalry. I've stood in line at night for a bag of still-hot sesame bagels in Montreal, and I've waited patiently mid-morning for an oversized everything bagel with cream cheese and lox on Manhattan's Lower East.
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The best bagels are north of the border. Jordan Parker Erb. Oct 21, 2023, 11:29 AM PDT. Bagels in Montreal are thinner and sweeter than in New York City, in my opinion. Jordan Parker Erb/Insider.
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The main difference between Montréal bagels and New Yorker bagels is the sweetness factor - apparently the Poles who settled the great white North came from an area of Poland where honey and eggs are routinely added to the bagel dough mixture before boiling in a vat of water that also has honey added. The result is a sweeter bagel - the.
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The Debate Continues: New York bagels vs. Montreal bagels. As with any great culinary debate, the battle between New York bagels and Montreal bagels rages on. Dive into online discussions, explore expert opinions, and sift through customer reviews to form your own conclusions. Related Post: Chicago vs. New York Pizza. Online Discussions
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When it comes to basic and unadulterated taste, Montreal wins out against the more savory, and arguably plain, New York bagel. In terms of texture the two are bagel-binaries. Gigantic in comparison to Montreal bagels, New York bagels are also noticeably fluffier and chewy. Eating one New York bagel can fill you up, whereas you can mack on a few.
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In fact, Montreal may have the best bagels in the world.. New York bagels are made with High Gluten flour, 14% protein, water, salt, liquid malt (non diastatic) and yeast. The dough is mixed.
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Montrealers are notoriously loyal to their bagel shops, but what is it that separates a Montreal bagel from its New York counterpart? Jewish food historian K.
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All other aspects of a New York bagel are bigger compared to the Montreal variety: They are larger in size and, when tested in 2000, they even weighed twice as much, according to the New York Times. Conversely, Montreal bagels look more like a thin ring compared to the pillowy appearance of NYC's standard.
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Price: US$1.20. New York bagels versus Montreal bagels. MONTREAL BAGEL (from Fairmount Bagel, 74 Fairmount West) Diameter: 4". Circumference: 12 ½". Size of Hole: Approximately 1 ¾" across. Thickness: Almost 1 ¼". Weight: 2.7 Oz.
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The bagels are smaller in size than a typical New York bagel, softer on the outside and the dough is made with honey. Another key difference: each bagel is hand-rolled and baked in a wood oven and turned twice during baking time. Watch the full video with food writer Devra Ferst to learn more about bagel baking, but you may want to grab a nosh.
New York v. Montreal Which has the best bagels?
A photo posted by ronja // vegan🌊 (@metanoiaronja) on Jun 20, 2016 at 12:08pm PDT. In terms of size, the New York bagel is typically bigger than the Montreal bagel. The ring is fatter and the hole in the middle is smaller than that of a Montreal bagel. In contrast, Montreal bagels are smaller and thinner and have a sizeable hole in the centre.
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A photo posted by St-Viateur Bagel (@stviateurbagel) on Jan 27, 2016 at 7:41am PST. New York bagels are soft, chewy, and doughy. While Montreal bagels are also doughy, they are denser than New York bagels. In addition, they have a harder exterior thanks to the Montreal method of boiling their bagels in honey and water before crisping them in.
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New York-style bagels are soft, chewy and doughy. Montreal-style bagels, on the other hand, are smaller, denser and sweeter. Both are boiled before they are baked, to create the thick, shiny, chewy exterior, but the water used in each city is a critical distinction.New Yorkers swear it's the NYC water that makes their bagels so good and impossible to imitate in any other city.
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A New York bagel--excluding, obviously, each bakery's proprietary ingredients--includes high-gluten flour, yeast, salt, water, and malt. A Montreal bagel--again, excluding each bakery's proprietary ingredients--includes high-gluten flour, yeast (typically sourdough), eggs, water, and honey. There's a noted absence of salt in Montreal's.
Wheat war The real difference between a Montreal and New York bagel
The cooking process for each type of bagel also differs. A New York bagel is first boiled before being baked in a traditional oven. A Montreal-style bagel, on the other hand, is boiled in water that contains added sugar and honey before being baked in a wood-fired oven. This unique method gives Montreal bagels their sweeter, crunchier texture.
