4 ms·

What's a non-Jewish New York Bagel? I've never heard of "Jewish bagel". Montreal bagels are "Jewish", and are the opposite of New York bagels.

stronglikedan 8y ago
A Jewish bagel weighs about three times as much as a non-Jewish bagel, and is about three times as dense. It doesn't have the airy, bread-like consistency that a non-Jewish bagel has. As my Jewish friends like to say (paraphrasing), "If I can throw it at your head and risk knocking you out, then it's a Jewish bagel."
- perl4ever 8y ago
  I've never had a bagel that was "airy", but I've also never had one that was made without yeast. They're normally pretty chewy, but definitely not unleavened. You boil and then bake them.
sandworm101 8y ago
Jewish bagels have holes. Non-jewish bagels, the ones with yeast, often rise so much as to occlude any hole. They are more hamburger bun than bagel.
- perl4ever 8y ago
  Are "Jewish bagels" what you call matzoh? Or is this a type of bagel with which I am unfamiliar?
  - taejo 8y ago
    No, they're referring to real bagels (chewy, with a shiny exterior) as "Jewish", as opposed to fluffy-white-bread-roll-with-a-hole that is sometimes marketed as a bagel.
    - perl4ever 8y ago
      I am certain that "chewy with a shiny exterior" bagels that I get at a bakery are made with yeast. They aren't some sort of secret or rare thing any place I've been, from New York to Arizona. The mass-produced-in-a-factory-with-lots-of-preservatives bagels (e.g. Lenders) are very different, but also obviously made with yeast, and they don't really resemble fluffy white bread IMO. When I go to my local grocery store in the northeastern US (the chain is in fact owned by a Jewish family), both kinds are available, the one in the bakery area and the other on the shelves with rolls. Talking about these as though the dividing line was Jewishness or the use of yeast strikes me as both weird and incorrect.
      - taejo 8y ago
        Absolutely, sandworm101 is wrong about yeast and I clarified that up-thread.

stronglikedan 8y ago

A Jewish bagel weighs about three times as much as a non-Jewish bagel, and is about three times as dense. It doesn't have the airy, bread-like consistency that a non-Jewish bagel has. As my Jewish friends like to say (paraphrasing), "If I can throw it at your head and risk knocking you out, then it's a Jewish bagel."

perl4ever 8y ago
I've never had a bagel that was "airy", but I've also never had one that was made without yeast. They're normally pretty chewy, but definitely not unleavened. You boil and then bake them.

sandworm101 8y ago

Jewish bagels have holes. Non-jewish bagels, the ones with yeast, often rise so much as to occlude any hole. They are more hamburger bun than bagel.

perl4ever 8y ago
Are "Jewish bagels" what you call matzoh? Or is this a type of bagel with which I am unfamiliar?
- taejo 8y ago
  No, they're referring to real bagels (chewy, with a shiny exterior) as "Jewish", as opposed to fluffy-white-bread-roll-with-a-hole that is sometimes marketed as a bagel.
  - perl4ever 8y ago
    I am certain that "chewy with a shiny exterior" bagels that I get at a bakery are made with yeast. They aren't some sort of secret or rare thing any place I've been, from New York to Arizona. The mass-produced-in-a-factory-with-lots-of-preservatives bagels (e.g. Lenders) are very different, but also obviously made with yeast, and they don't really resemble fluffy white bread IMO. When I go to my local grocery store in the northeastern US (the chain is in fact owned by a Jewish family), both kinds are available, the one in the bakery area and the other on the shelves with rolls. Talking about these as though the dividing line was Jewishness or the use of yeast strikes me as both weird and incorrect.
    - taejo 8y ago
      Absolutely, sandworm101 is wrong about yeast and I clarified that up-thread.