It sounds painfully obvious to say, but I must say it: I’ve long been a fan of New York bagels. But then Montreal happened. I knew that the bagels in the beautiful European-inspired Canadian city were different, but I didn’t realize how different or how much I’d like it.
When I visited Montreal late last year, I sampled the famous Montreal bagel and had to decide for myself if I’m Team Montreal or Team NYC. Verdict: as much as I love my NYC bagel, I’m Team Montreal on this one. Sorry NYC, you’re a solid contender and I’m no Benedict, but it would be a crime for me not to concede to Montreal on the bagel debate.
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MONTREAL:
-Smaller, denser, and thinner with a larger hole in the middle
-No added salt in the recipe
-Boiled in water and honey
-Baked in a wood-fired oven
-Most common flavors: poppy seeds or sesame seeds
NEW YORK CITY:
-All kinds of varieties: blueberry, jalapeño, onion, garlic, and many more
-Texture is chewier and fluffier
-Bigger and covers more surface area with a smaller central hole
-Salt and malt are the two most prominent ingredients
NEW YORK CITY:
MONTREAL:
Read more: https://www.thrillist.com/eat/nation/new-york-vs-montreal-bagels
