St-Viateur Championed Montreal Bagels In A Televised 'Battle' Against New York Bagels

On National Bagel Day, a unique showdown unfolded on US television, where Montreal bagels squared off against New York's famed bagel.

In a light-hearted but spirited contest, Vince Morena of St-Viateur Bagel stood up for Montreal's bagel tradition. On the other side was Matt Pomerance from Zucker's Bagels and Smoked Fish, ready to uphold New York's bagel reputation.

Montreal bagels vs. New York bagels

Morena quickly got to the heart of what sets Montreal bagels apart. “We’ve been making bagels for 67 years,” he said, emphasizing the handcrafted nature of their process. “We make them all by hand, roll them in wood, boil them, and then bake them in wood-fired ovens.” He pointed out a key difference, “Our bagels are a little bit smaller, lighter, and we don’t really put salt in our bagels, so they’re a little sweet.”

He also noted the family tradition behind St-Viateur, "My dad started working in 1962… and my son is working now. We’re three generations in."

Meanwhile, Pomerance brought his own perspective, defending New York's bagel honour. "New York City is the bagel capital of the world,” he stated, outlining their approach. "Our bagels are also hand-rolled, kettle boiled, and we use malt syrup, giving them a subtle caramel-like sweetness. Our bagels are a little larger," he said.

St-Viateur and the Montreal bagel go head-to-head with New York bagels.Fox5NY

Blind taste test

The segment took an interesting turn with a blind taste test by Dan, an unbiased judge. After sampling both, Dan described the first bagel, presumably New York's, as "chewy" and not overly sweet. He then tried the second bagel, noting, "This one isn't as chewy, seems a little lighter, a bit sweeter."

"That first one seems like it would be perfect for a nice bacon, egg, and cheese. I think I would probably take the second bagel for my morning bagel. The first one I would take for my, for my lunch bagel," he said.

"Would you go to Montreal to have a bagel?" asked the host.

"Would I drive all the way there before breakfast? Absolutely, yes. Would I make it back by lunchtime? Probably," Dan replied.

Something to chew on

In the end, the friendly clash was less about declaring an outright victor and more about showcasing the contrasting styles of the two cities' bagels.

It not only showcased the diversity in bagel making but also highlighted the cultural and personal stories woven into every bite of these iconic bread rings. Morena's pride in St-Viateur's artisanal methods and generational legacy was clear, as was Pomerance's passion for New York's classic techniques.

Whether you prefer the slightly sweet, wood-fired charm of a Montreal bagel or the chewy, malt-syrup-flavoured heft of a New York bagel, bagel lovers are truly spoilt for choice.