New York vs. Montreal: A Tale of Two Bagels

New York vs. Montreal: A Tale of Two Bagels

ALLOIt’s no secret New Yorkers take great pride in claiming they have the world’s best bagels. And while few cities try to stand toe-to-toe with Manhattan, bakeries in Montreal are using a unique recipe to challenge the Big Apple’s bagel supremacy.

New York bagels are made from malt and salt, boiled in regular water and then baked in a standard over. In Montreal, however, bagels contain malt but use sugar instead of salt, and are boiled in honey-water before being cooked in a wood-fired oven. The result is a smaller bagel with a sweet taste and a crispier crust.

New York bagel purists scoff at the Montreal recipe but for many, the sweeter bagel is becoming more popular. Two shops in Montreal, Fairmount Bagel and St. Viateur Bagel are making a name for their crisp crusts, fluffy middle and sweet taste. Patrons enjoy these bagels with smoked salmon and flavored cream cheeses.

Though it’s hard to compete with New York’s bagel dominance, new recipes are giving bagel fans an alternative that will satisfy a variety of taste buds.

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