A Beginner’s Guide to Bagels — New York, Montreal and Beyond
Published January 22, 2026
North America has two great bagel traditions — New York and Montreal — and passionate adherents of each. Here's the difference, and how to spot a real hand-rolled bagel anywhere in the world.
New York Bagels
New York-style bagels are larger, with a puffier interior and a softer crust. They are boiled in plain water before baking, producing a shinier, chewier exterior. Cream cheese and lox is the classic pairing, and the best New York bagels are hand-rolled at places like Russ & Daughters and Ess-a-Bagel.
Montreal Bagels
Montreal-style bagels are smaller, denser, and slightly sweeter. They are boiled in honey-sweetened water and baked in wood-fired ovens, producing a more caramelised crust. Fairmount Bagel (since 1919) and St-Viateur Bagel (since 1957) are the defining Mile End bakeries of this tradition.
Signs of a Real Bagel
Hand-rolled, boiled before baking, and eaten the day they're made. Pre-packaged supermarket bagels that are baked directly from frozen dough are bagel-shaped bread rolls, not real bagels.
