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There are a few differences that I have noticed.NY bagels: have malt in them and are boiled with malt in the water to help with color when baking. They usually last 1-2 days before getting hard. They do not have a sweet taste, but more malted bread flavor. No egg in the mix. Seed are only on the top.Montreal bagels: have more sugar and maple syrup in them along with an egg. The bagels a seeded all over the whole bagel, top and bottom. The bagels lasted 5 days in plain ziplock bags. When toasted they have a liite crunch and a soft chew. These bagels are boiled in honey water thus having a sweet initial bite.Both are awesome...
Not sure but you may hand knead this dough, it just takes a little longer 12-15 minutes.
Ok so 1 egg in the mix. 1 yolk and 1 tablespoon water, mixed, to brush on the boiled bagel before seeding. Hope this clears it up.
Sorry that should be 1 egg and 1 yolk...
It is easy just need to be organized
Montreal Style Whole Wheat ...View Instructable »
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