What is the difference between NY and Montreal bagels?
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What is the difference between NY and Montreal bagels?
In contrast to the New York-style bagel, which also contains sourdough, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked.
Does Montreal have the best bagels?
1. St-Viateur Bagel. With a wood-fired oven that’s been burning since 1957, St-Viateur is a veritable keystone in Montreal’s history of bagels. From its original ownership to today’s, this shop’s never forgotten its roots in the Mile End while garnering international acclaim and multiple bakeries and cafés.
Why Montreal bagels are the best?
Compared to a “New York style bagel”, what makes the Montréal bagel the far superior is that, not only is each single bagel is made by hand, but they are poached in honey water before being baked in a wood-fire burning oven. This cooking process gives the bagel its distinctive chewiness, golden color and crust.
Why are Montreal bagels different?
Montreal style bagels are boiled in honey and water, resulting in a sweeter taste. They are, however, cooked in wood-fired ovens giving them a deeper and crunchier crust. They are thinner and smaller than a New York style bagel while being doughy and dense.
Why are Montreal bagels better?
Authentic Montreal bagels are boiled in water with honey, and as a result are sweeter than New York bagels. But the bigger difference is that they are cooked in wood-fired ovens, which gives them a crunchier crust and a deeper, richer crust flavor.
Are Montreal bagels famous?
It’s a big claim, and it’s one he’s making. Every major city around the world who celebrates any kind of food scene has certain foods and dishes that put them on every foodie’s radar. Philly’s got cheesesteak sandwiches, Tokyo has ramen, London has fish and chips and Montréal’s claim to fame is the bagel.