Ask ten bagel lovers about the “right” style and you’ll get twelve answers. Two traditions lead most debates: New York–style and Montreal–style. Both are crafted with care and heat, yet they deliver distinct experiences shaped by ingredients, boiling liquid, and the bake.
New York–style:
- Texture: A firm, glossy crust with a satisfying chew and a dense, even crumb.
- Kettle: Often malted water, which sets the surface and encourages deep browning.
- Bake: Typically on deck ovens; some shops use boards early in the bake for lift and then finish directly on the stone for color.
- Size and seasoning: Commonly larger, with a wide range of toppings—sesame, poppy, onion, garlic, and the beloved “everything.”
- Experience: Built to pair with generous schmears and hearty fillings; a true sandwich platform.
Montreal–style:
- Texture: Slightly smaller, often a bit sweeter, with a thinner crust and pronounced snap.
- Kettle: Frequently sweetened, traditionally with honey, lending a subtle perfume and sheen.
- Bake: Commonly in wood-fired ovens, which add gentle smoke and quick, radiant heat.
- Seasoning: Classic sesame or poppy, with generous seed coverage.
- Experience: Snackable, aromatic, and best eaten warm—simple toppings shine.
Which is “better”? That’s the wrong question. Each style reflects the ovens, fuels, and tastes of its neighborhood. At Go Bagels, our method leans New York—malt in the process, a kettle boil, and a deck bake—because it supports the texture we love and the sandwiches our guests crave. But we appreciate Montreal’s honeyed snap, and you’ll catch its influence in specials from time to time. The heart of the matter is honest craft: boil, bake, and season with intention so every ring earns its spot on your plate.
