The European roots of the bagel
The great North American rivalry
The chemistry of the perfect chew
Bagels around the globe
What unique characteristic of New York City tap water is credited with giving its bagels their famous chewy texture?
sonia Montreal-style bagels are boiled in honey-infused water and baked in wood-fired ovens.
What was the name of the exclusive, Yiddish-speaking labor union that controlled New York's bagel production in the early 20th century?
sonia The Great Bagel Rivalry
Honey and wood-fired Montreal style, or big and salted the New York way!
Which of the following is a key ingredient added to the boiling water for Montreal-style bagels but not New York-style bagels?
Who invented the automated bagel-shaping machine in 1958, leading to mass production?
Union strikes: In 1951, a strike by New York's bagel bakers caused a massive shortage, forcing locals to buy frozen alternatives.
How did the introduction of automated bagel machines in the mid-20th century affect the texture of commercial bagels?
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.