Bagels Around the World
What is a bagel, really? In the United States, bagels are rings of yeasted wheat dough that are first boiled in water, then baked. They’re roughly the size of an adult’s outstretched hand, and most commonly sliced length-wise and slathered with a schmear of cream cheese.
But around the world, decidedly bagel-esque rings of dough abound. Some are larger. Some are crispier. Some are boiled, and some are not.
Here are some of our favorites, and why you should care:
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Montreal-Style Bagels. This Canadian breakfast standard is bit smaller, sweeter, denser, and crisper than its American cousin. That’s because the dough contains egg (stateside, only specifically marked “egg” bagels do) and less salt. The rings are also boiled in honeyed water, which makes their surfaces sweeter. Unlike most American bagels, they’re baked in a wood-burning oven.
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Bubliks. One can find bubliks, rings of boiled and baked white bread dough, across Ukraine, Russia, Belarus, Poland, and Lithuania. They have a wider hole than an American bagel, and A crisper texture. Like American bagels, they’re sometimes sprinkled with poppy or sesame seeds.