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St Viateur Bagels

Best Bagels New York City or Montreal

Posted on by Roberta Hill

There is a very simple answer to which is better: New York City or Montreal bagels. Neither because, for me, it is like comparing apples and oranges. That said, nothing compares to authentic Montreal bagels from St. Viateur Street.

NYC and Montreal bagels have devoted followings, and preferences may vary depending on personal taste and regional affinity. Ultimately, it's a matter of individual choice for which bagel style is more appealing. As stated above, there is a simple answer from my perspective: Montreal bagels are the best.

Bagels from New York City (NYC) and Montreal are distinct and have notable differences in preparation and characteristics. Most Montrealers, like myself, point out that our bagels are baked in wood-fired ovens, which makes the difference, but there are other factors. Here's a breakdown of how they are made differently, along with some pros and cons.

New York City Bagels:

  1. Dough: NYC bagels are made with high-gluten flour dough, resulting in a chewy texture.
  2. Water Bath: Before baking, the bagels are briefly boiled in water, often containing malt syrup or honey, which gives them a shiny and slightly sweet crust.
  3. Baking: NYC bagels are typically baked in a standard oven, resulting in a golden brown colour and a crisp crust on the outside but chewy inside.
  4. Size and Shape: They are typically larger and round with a noticeable hole in the center.
  5. Varieties: NYC bagels come in a wide range of flavours, including plain, sesame, poppy seed, onion, everything, and more.

Montreal Bagels:

  1. Dough: Montreal bagels are made with a dough that includes eggs and sweetening agents, such as honey or sugar, resulting in a sweeter taste.
  2. Water Bath: Unlike NYC bagels, Montreal bagels are boiled in water containing honey, creating a subtle sweetness and a slightly shiny appearance.
  3. Baking: They are baked in wood-fired ovens, which impart a distinct smoky flavour and a thinner and crispier crust than NYC bagels.
  4. Size and Shape: Montreal bagels are smaller and thinner, with a larger hole in the center.
  5. Varieties: Traditional Montreal bagels are typically plain or sesame seed, although other flavours can also be found.
Pros of NYC Bagels:

  1. Chewy Texture: The high-gluten dough and boiling process create a satisfyingly chewy texture.
  2. Versatility: The variety of flavours allows for a wide range of taste preferences.
  3. Accessibility: NYC-style bagels can be found in many locations across the United States and beyond.

Cons of NYC Bagels:

  1. Dense: The chewiness can sometimes translate to a denser interior, which may not suit everyone's preference.
  2. Size: The larger size may be too much for those seeking a lighter snack.
 Pros of Montreal Bagels:

  1. Unique Flavor: The wood-fired baking process lends a smoky flavour, distinguishing them from other bagel types.
  2. Lighter Texture: The thinner crust and smaller size contribute to a lighter and slightly softer texture.
  3. Authenticity: Montreal bagels are closely associated with the city and offer a regional specialty for visitors to enjoy.

Cons of Montreal Bagels:

  1. Limited Flavours: Compared to NYC bagels, traditional Montreal bagels' flavour options are more restricted.
  2. Availability: Authentic Montreal-style bagels can be more challenging to find outside Montreal.

Montreal Wood-Fired Ovens and Bagels

Wood-fired ovens have a longstanding tradition in Montreal's bagel-making history. The unique smoky flavour and crispy exterior that these ovens impart are highly valued by both bakers and consumers. This method preserves the authenticity of the famous Montreal-style bagel, differentiating it from other varieties.

The use of wood-fired ovens results in a distinct flavour profile that can't be replicated by conventional ovens. The high heat and smoky environment contribute to a crispy crust while maintaining a chewy interior. This unique texture is a crucial selling point for Montreal bagels. One of the main issues surrounding wood-fired ovens is their environmental impact. Burning wood releases particulate matter and other pollutants into the air, contributing to air quality problems. There are growing concerns about the sustainability of using wood as a fuel source, especially in urban areas like Montreal.

Montreal has implemented strict air quality regulations that impact businesses using wood-fired ovens. Bakeries may face challenges in complying with these regulations, which could involve installing costly filtration systems or transitioning to alternative baking methods. Compliance can be expensive and logistically complex, affecting smaller, traditional bakeries the most.

Thankfully, despite the regulatory push, classic Montreal bagel shops like St-Viateur and Fairmount Bagel have been permitted to continue using their wood-fired ovens for now.

New York City Water and Bagels

After living in NYC for four months this year, I decided to do a little research on what is so special about their bagels.

Water in New York City has often been credited as contributing to the unique taste and texture of NYC bagels. While the exact impact of the water on bagel-making is still debated, here's an overview of the connection between NYC water and bagels:

  1. Water Quality: New York City is known for having high-quality tap water. The city's water supply comes from reservoirs in upstate New York and is treated to meet strict standards. The water is known for its purity, mineral content, and unique chemical composition.
  2. Mineral Content: The mineral content in the NYC water, particularly its low levels of calcium and magnesium, is believed to play a role in creating the distinct texture of NYC bagels. The lower mineral content affects the gluten development in the dough, resulting in a chewier and denser texture.
  3. Boiling Process: The traditional method of making NYC bagels involves boiling the dough briefly in water before baking. Some argue that the mineral composition of the water affects the boiling process, giving the bagels their characteristic shiny and slightly sweet crust.
  4. Flavour Perception: Water can influence the flavour perception of food and beverages. It is suggested that the taste of NYC tap water, known to be clean and flavorful, contributes to the overall taste experience of the bagels.

Water's impact on bagels does not solely depend on NYC's water. Other factors, such as the recipe, dough preparation, and baking techniques, also play crucial roles in shaping the final product.

While the connection between NYC water and bagels has been the subject of much discussion and lore, it is worth noting that skilled bakers and bagel makers can replicate the characteristics of NYC-style bagels in other locations using local water sources and appropriate techniques.

Ultimately, while NYC water may influence the unique qualities of NYC bagels, it is just one element in the complex art of bagel-making, and the skills and techniques of the bakers themselves remain key in achieving the desired texture and taste.

 

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