The Differences of Montreal and NY bagels
There is a difference between Montreal and NY bagels. A little history, you may now know that Bagels originated in Eastern Europe and towards the end of the 19th century, there was an exodus from Eastern Europe towards the Canada and US. Some of those immigrants brought with them the bagel. The immigrants mostly headed to the two most prominent North American cities of their time, Montreal and New York.
It has been said and assumed that New York style bagels did not really exist until WW1 when eggs were in serious short supply in New York. The Eastern Europeans, who were now New Yorkers, had no choice but to figure out some other way to make them. They figured it out by adding SALT.
In Montreal, New York bagel is called a "water bagel." In New York, Montreal bagels are called "egg bagels." New York bagels are therefore more bread-like. They are also formed differently from Montreal bagels. New York bagels are formed into a ball, the middle of which is poked open by the thumbs and then the result is twirled around the fingers. Consequently, their central hole is significantly smaller than their Montreal counterpart.
The Montreal bagel is formed by cutting a strip off the dough mass and hand rolling it into a rope shape. That rope is then wrapped around the hand with the two ends at the heel of the hand. It is then rolled on a hard surface to bind the two ends together.
IMHO, The Montreal bagel is superior in taste and mouth feel. The New York bagel stays fresh longer, is more easily mass-produced (the reason behind NY "pillow" bagel shape). Both cities created their unique version, nearly the same but different. Hats off, Ladies and Gentlemen, in honor of the geniuses who came before us.
Source : various threads of internet comments
