Different types of bagels and their flavors
02/10/26 9:42pm
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Which of these classic bagel flavors do you like best?
Bagels come in a few different varieties, but here are some of the most common types:
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- New York bagels: dense and chewy with a distinctive crust
- Montreal bagels: slightly sweeter and smaller than the New York bagels
- Polish bagels: similar to the chewy New York bagel, but with their own distinct flavor and texture
- Israeli bagels: made with olive oil instead of butter and commonly topped with herbs and spices
- Plain
- Everything
- Blueberry
- Egg
- Sesame
- Poppyseed
- Cinnamon raisin
- Onion
- Whole wheat
- Sourdough
- Asiago
- Pumpernickel
- Salt
- French toast
- Pumpkin spice
- Cheddar jalapeño
- Garlic
- Multigrain
- Rainbow
For me, there are definite differences between bagel flavors and brands. Store-bought bagels are generally uniform in shape and flavor, though some are better than others. I find they don't have the same crust on the outside and chew on the inside. Their flavors seem to be somewhat bland.
A homemade bagel from a bakery or bagel shop has a much better crunch and chew, and the flavors are usually more intense. With bakery bagels, the consistency varies from store to store. Each shop has its own way of cooking them. Some boil them a little longer and may cook longer or at different temps. If you buy a bagel in St. Louis compared to New York City, you can tell the difference. Some say it's because the water used in New York is better for bagels. I prefer finding a bakery that makes them over buying them from a store, but that's hard to find in my area, so I tend to get them from a grocery store. If I get to New York City, I always buy some on my last day to bring home and freeze.
If you try to make some, use quality ingredients and take your time. Don't be afraid to use non-traditional flavors.
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A homemade bagel from a bakery or bagel shop has a much better crunch and chew, and the flavors are usually more intense. With bakery bagels, the consistency varies from store to store. Each shop has its own way of cooking them. Some boil them a little longer and may cook longer or at different temps. If you buy a bagel in St. Louis compared to New York City, you can tell the difference. Some say it's because the water used in New York is better for bagels. I prefer finding a bakery that makes them over buying them from a store, but that's hard to find in my area, so I tend to get them from a grocery store. If I get to New York City, I always buy some on my last day to bring home and freeze.
If you try to make some, use quality ingredients and take your time. Don't be afraid to use non-traditional flavors.
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