The best bagel in New York

[rumpleforeskiin]

According to the website Spoon University, the best bagel in the state of New York is the Montreal style bagel sold at a place called Black Seed Bagel. As Mel Allen would say, "How about that?"

https://spoonuniversity.com/place/how-to-celebrate-national-bagelfest-day-in-every-state

 

[transatlantic]

I find the bagel styles very different. Pointless to figure out what is "the best" as there is no such thing.

 

[rumpleforeskiin]

I grew up in New York and find that the bagels, rich and chewy when I was a kid, have morphed into these oversize lumps of dough. I visit the city occasionally and recoil in horror when I spy these things. I'm sure there are places that still have what I remember but I haven't seen them.

The best New York style bagel that I've seen in recent years, and these are exactly as I recall as a child, are produced by Feldman's Bagels in Burlington, Vermont.

 

[Amandaxo]

I had the best lox bagel at peter pan backery but i think it was in brooklyn ! cheers

 

[Aficionado]

According to the website Spoon University, the best bagel in the state of New York is the Montreal style bagel .......................

Probably because the best bagels are from Montreal

 

[Bred Sob]

I absolutely agree. Montreal's bagels are the best, at least in this hemisphere. They do in fact seem very similar to what you could get in the past in Moscow and (then) Leningrad. Except there was no choice back then, just the poppyseed flavor.

And I also agree with rumpleforeskiin above that NY bagels "have morphed into these oversize lumps of dough". And that is one of the reasons why Montreal's bagels are so much better, in my view. Although taste matters too,

Not to restart a decades-old war, but which one do you think is better, St-Viateur or Fairmount?

 

[rumpleforeskiin]

I used to think that Montreal bagels were better than NY until Feldman's opened in Burlington a few years ago. Their bagels are fabulous and there's no comparing them to Montreal bagels. They are two very different animals.

As for Fairmount-St-Viateur, I can't tell the difference and I refuse to believe anyone who says they can tell. I get St. Viateur for the simple reason that their Mont-Royal store is around the corner from my home.

 

[Bred Sob]

I think one is slightly sweeter than the other, which I don't particularly like. The problem is that I can't remember which one... So I usually tend to think that the one I am chewing right now is the best.

And thank you for the tip about Feldman's. I have never stopped in Burlington, even though passed it (many) dozens of times on my way to Montreal. I will make an effort to stop by one day.

 

[Thor Jr]

A&S Bagels...Hempstead turnpike, Franklin square , long island, New York....

I would love to stop in on a Sunday morning and watch them making the bagels and just taking in the freshness of the bagels. I would leave there with a dozen bagels, fresh and still warm. I would always eat one on the way home.

 

[EagerBeaver]

It’s a dough boiled in water and then baked. The Montreal bagel is typically boiled in honeyed water and then baked which is one principle difference from the NY bagel which is not sweetened. The second principle difference is the lower fat content of the Montreal bagel, meaning it has a far shorter freshness lifespan before getting crusty. The third principle difference is the size with the NY bagel an appreciably bigger lump of dough.

The Montreal bagels certainly taste better when fresh, but you have to eat them within 4 hours of coming out of the oven or they rapidly get crusty and begin to suck. You must freeze them immediately. The NY bagel has a longer shelf life and can keep for a day or two before needing to be cut up and frozen. I favor Montreal style only if fresh. If it’s more than 4 hours out of the oven, it starts to suck and get crusty and I freeze it.

 

[Prof. Kingsfield]

Not a bagel expert, but I have tried the NY bagels and Montreal bagels. I can only tell you what I like. I vote Montreal St-Viateur bagels.