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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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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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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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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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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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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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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.
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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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4 places to try New York City's famous bagels. Montreal. Authentic Montreal bagels are boiled in water with honey, and as a result are sweeter than New York bagels. But the bigger difference is.
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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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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.
Wheat war The real difference between a Montreal and New York bagel
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.
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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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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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They are then baked in an oven that is not wood-fired. This process results in a bagel that is crispier than a Montreal-style bagel, with a harder exterior. Both Montreal-style and New York-style bagels can be topped with a variety of different flavors, including sesame seeds, poppy seeds, salt, and more. Some
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Montreal: Understanding The Key Differences. There are many differences between the bagels of New York and Montreal. For one, the dough is different. In New York, the dough is usually made with a higher concentration of water, which makes the bagels more dense and chewy. In Montreal, the dough is typically made with a lower concentration of.
