New York and Montreal are two major cities known for their iconic bagel styles. While both cities produce delicious, chewy bagels, there are some key differences between New York and Montreal bagels.
Origins
New York bagels trace their origins to Jewish immigrants from Eastern Europe who settled in New York City in the late 19th and early 20th centuries. They brought the tradition of boiled breads with them, which eventually evolved into the classic New York bagel.
Montreal bagels emerged in the 1950s and 1960s with Jewish immigrants from post-war Europe. Montreal bagels were influenced by both European bread-making techniques as well as the already established New York style bagel.
Ingredients
The primary ingredients in both New York and Montreal bagels are high-gluten bread flour, water, yeast, malt, and salt. However, some key differences exist:
| Ingredient | New York Bagel | Montreal Bagel |
|---|---|---|
| Flour | Bread Flour | High-Gluten Flour |
| Water | Tap Water | Honey-Sweetened Water |
| Salt | Non-iodized salt | No added salt |
| Yeast | Active dry yeast | Fresh yeast |
| Malt | Barley malt | Barley or wheat malt |
| Egg | Usually omitted | Often added |
As shown, Montreal bagels often use higher-gluten flour, honey in the water, no added salt, fresh yeast, and sometimes an egg wash. This contributes to Montreal bagels being denser and sweeter compared to New York’s.
Shaping
Shaping and rolling the dough is an important step that impacts the texture of the final bagel. New York bagels are first rolled by hand into a rope shape before being rolled around the baker’s finger into a circle with a hole in the middle.
Montreal bagels are shaped by rolling the dough into a wood plank covered in cornmeal before being dropped into the oven. This gives Montreal bagels their distinctive squarer shape with a larger hole in the middle.
Cooking Method
The cooking method also differs between the two bagel styles:
- New York: Boiled briefly in water before baking.
- Montreal: No boiling, baked directly in the oven.
Boiling before baking helps give New York bagels their chewy, glossy crust. It gelatinizes starches on the outer surface. Montreal bagels develop their crust entirely from baking.
Baking
New York bagels are typically baked in a standard, convection, or deck oven. Montreal bagels are wood-fired in a wood-burning oven. The intense heat from wood-burning infuses Montreal bagels with a subtle smoky flavor.
Baking time and temperature differs as well:
- New York: Baked at 350-450°F for 15-20 minutes.
- Montreal: Baked at 500-550°F for only 1-2 minutes in a wood-burning oven.
The quick, high-heat baking helps give Montreal bagels their distinctive chewy texture.
Texture
Due to the differences in ingredients, shaping, and cooking method, New York and Montreal bagels have distinctly different textures:
| Texture | New York Bagel | Montreal Bagel |
|---|---|---|
| Crust | Shiny, chewy, crisp crust | Dull, soft, chewy crust |
| Crumb | Dense, chewy interior | Very dense, sweet, chewy interior |
| Shape | Rounder with smaller hole | Flatter with larger hole |
New York bagels have a crispier, glossier crust while Montreal bagels are softer and sweeter. The different texture makes each style better suited for different uses.
Taste
The different ingredients and cooking methods also impact the final flavor:
- New York: Mild malt flavor, scent of yeast.
- Montreal: Noticeably sweet, caramelized flavor from wood-burning oven.
New York bagels tend to be more savory and yeasty while Montreal bagels are sweeter due to the honey in the dough.
Size
There are some slight differences in sizing as well:
- New York: 3-6 ounces each, 4-5 inches diameter
- Montreal: Slightly smaller, 3-4 ounces each, 3-4 inches diameter
New York bagels are typically a bit larger overall. However, there can be considerable variety in sizing from bakery to bakery.
Toppings
Both New York and Montreal bagels are available in a variety of flavors and toppings:
- New York: Sesame, poppy seed, salt, onion, garlic, everything spice, cinnamon raisin, blueberry, and more.
- Montreal: Sesame, poppy, onion, garlic, cinnamon raisin, whole wheat, 12 grain, and so on.
The most popular options are sesame and poppy seeds for both styles. New York has more branded varieties like “everything” while Montreal focuses more on classic flavors.
How They’re Eaten
New York and Montreal bagels are enjoyed in some different ways:
- New York: Frequently served sliced with cream cheese or sandwiches.
- Montreal: Most often enjoyed fresh and warm, split by hand instead of sliced.
Montreal bagels don’t retain freshness as long, so they’re best enjoyed within hours of baking. New York bagels stay fresh longer for slicing and sandwich making.
Where to Get Them
Here are some famous places to get authentic bagels in each city:
| New York City | Montreal |
|---|---|
| Ess-a-Bagel | Fairmount Bagel |
| Russ & Daughters | St. Viateur Bagel |
| Murray’s Bagels | Beauty’s |
These bagel shops use traditional methods to make New York-style or Montreal-style bagels while staying true to their cities’ iconic tastes.
Which is Better?
The “better” bagel comes down to personal preference:
- New York: Great for breakfast sandwiches, bulk orders, consistency.
- Montreal: Superior if you enjoy softer and sweeter bagels.
New York bagels may have broader appeal for being less sweet and their ability to stay fresh longer. Montreal offers a uniquely chewy, malty sweet flavor profile if enjoyed fresh.
Both are fantastic options that reflect the diverse bread baking heritages of North America.
Conclusion
While New York and Montreal bagels stem from similar Jewish baking traditions, small differences in ingredients, shaping techniques, and cooking methods make each style uniquely delicious.
New York bagels tend to have a crispier crust and lighter flavor, while Montreal bagels are chewier and sweeter. New Yorkers enjoy bagels for breakfast and sandwiches, and Montrealers eat them fresh out of the wood-fired oven.
Trying both styles fresh is an excellent way to appreciate the nuances. Each bagel variety is deeply tied to the food culture of these iconic North American cities.