The other day I was promoting my bagels to a random guy. I told him my bagels were “New York” bagels, but he said he only enjoyed “Chicago” bagels. Another person recently mentioned how much she liked “Montreal” bagels. Ahhh!!! What’s the difference between all these bagels? What’s the BEST type? So, I decided to investigate…

The New York bagels I make are distinct because of how they are made. You mix them, knead them, shape them, “proof” them (let them rise for 12 hours at a low temperature), boil them in malt water, and finally bake them. This makes New York bagels dense, with a chewy interior, and crisp, shiny, browned exterior. I’m told I should also use New York tap water, but that’s clearly not going to happen. I think Aspen tap water is awesome for bagels (and in general).

Montreal bagels are different and perfect in their own way. This difference comes from how they are made. Montreal bagel ingredients include eggs, malt, but no salt. They are boiled in honey sweetened water before baked in a wood-fired oven. The result is a smaller, denser, thinner, sweeter bagel with a really big hole. People swear they are amazing, and one day I’ll try baking this type of bagel!

Chicago bagels totally confuse me. I read Chicago bagels can be twice the size of New York bagels or the same size or smaller. They can have a hard crust, or a soft crust. They can be doughy and bready, but not chewy. Or, they can be dense and chewy. All I really can confirm about Chicago bagels is that they are boiled, otherwise they would just be little round loaves of bread.

In any case, I am loving the process of perfecting the New York bagel. I hope you enjoy and agree!