NY bagels vs.

The choice between a New York-style bagel and a Montreal-style bagel usually comes down to texture and sweetness preference. Both are iconic, but they are made using very different traditions.

New York Bagels

• The Process: The dough typically contains salt and is often boiled in water before being baked in a standard oven. Some traditionalists believe the secret lies in the minerals of New York City tap water, though that is often debated.
• The Texture: They are known for being plump, chewy, and having a slightly crisp, shiny exterior. The crumb is soft and airy.
• The Flavor: They lean savory and are usually larger than their Montreal counterparts.

Montreal Bagels

• The Process: These are smaller, thinner, and denser. The dough is enriched with egg and honey (with no salt added). They are boiled in honey-sweetened water before being baked in a wood-fired oven.
• The Texture: Because of the wood-fire baking, they have a distinct, slightly charred, and crunchy exterior while remaining very dense and chewy inside.
• The Flavor: They are noticeably sweeter than New York bagels. They are also almost always topped with poppy or sesame seeds (or both).

Summary If you prefer a soft, doughy, and savory breakfast staple, you will likely lean toward the New York style. If you enjoy a denser, crunchier, and slightly sweet experience, the Montreal bagel is usually the favorite. Neither is "better"—they are simply different styles of bread meant to be enjoyed in their own right.