Having been a bagel muncher for many decades, I was suprised to note in a store the other day a package of “Chicago style” bagels. Who knew? Whereas most consumers of bagels (and pizza for that matter) are familiar with “New York Style” bagels (and pizza), afficianados insists “it’s the water” that makes those products different.
Around the country, various enterprises have popped up claiming to be able to duplicate “the water” to provide an authentic New York bagel experience. There’s even a small chain,mostly in Florida, but with an outlet in Beverly Hills, as well.
So anyway, turns out there are “Montreal style,” “Toronto style,” “New York Style,” “Chicago style” and a gaggle of other “styles.” There are even “Los Angeles style,” and the big company outthere is Western Bagel, a wholesaler and retailer. I used to like going to their factory store in the valley in the middle of the night, where you could buy ’em ‘fresh.’ They also sell online.
The primary difference between New York and Chicago? New York bagels are boiled, then baked. Chicago are ‘baked with steam.”
Now you know. As to I. These “Chicago Style” bagels are made by a company called “HometownBagel” in Alsip, IL (which really isn’t Chicago). Maybe they should change the name to “Chicago Area Style Bagels?”
So I ate one. Tasted like a bagel. BTW, my favorite flavors of all bagels made anywhere? Salt, followed by everything, followed by pumpernickel. That’s it.
Hometown Bagels Review
@Hometownbagel