Chapter 1
The European roots of the bagel
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Chapter 2
The great North American rivalry
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Chapter 3
The chemistry of the perfect chew
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Chapter 4
Bagels around the globe
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YOUR GOAL
Master of The story of the bagel
Ch 2 · The great North American rivalry
sonia The Great Bagel Rivalry
Honey and wood-fired Montreal style, or big and salted the New York way!
sonia Montreal-style bagels are boiled in honey-infused water and baked in wood-fired ovens.
Fun Fact
Union strikes: In 1951, a strike by New York's bagel bakers caused a massive shortage, forcing locals to buy frozen alternatives.
Glossary
bagel (noun)
A dense, ring-shaped bread roll that is boiled before being baked. In 1919, Isadore Schlafman opened Montreal's first bakery, launching a historic bagel feud with New York.
A dense, ring-shaped bread roll that is boiled before being baked. In 1919, Isadore Schlafman opened Montreal's first bakery, launching a historic bagel feud with New York.
Quiz
How did the introduction of automated bagel machines in the mid-20th century affect the texture of commercial bagels?
Quiz
Who invented the automated bagel-shaping machine in 1958, leading to mass production?
Quiz
What was the name of the exclusive, Yiddish-speaking labor union that controlled New York's bagel production in the early 20th century?
Quiz
What unique characteristic of New York City tap water is credited with giving its bagels their famous chewy texture?
Quiz
Which of the following is a key ingredient added to the boiling water for Montreal-style bagels but not New York-style bagels?