One aspect of the history of the bagel in North America you do not address is the significant differences in the type of bagel that evolved in different locales. As a native Montrealer who lived for a time in New York, this issue is one of great import. Montrealers are as a rule positively snobbish and xenophobic when it comes to bagels. We look down on the pudgy, dense and bland New York "bagel," which we (rightly) regard as vastly inferior to the skinnier, fluffier and slightly sweet-tasting Montreal bagel, boiled in water infused with a hint of honey and cooked as a rule in a wood-burning oven (unlike most New York bagels, you can actually thread Montreal bagels on a stick or a string, whereas in many New York bagels the centre -- yes, centre -- is scarcely more than a pinched pinhole).

We not only prefer these bagels; we are convinced that any New Yorker who had the privilege of trying one would automatically agree and forever renounce the imposter that has been foisted upon them. And we have some proof to back us up: until recently, Montreal bagels were largely confined to Montreal. Other Canadians who were likewise forced for years to accept the roll-with-a-hole New York form of bagel imported Montreal-style bagels with a vengeance; today, Montreal-style bagels rule in Toronto as well as where I now live, in nation's capital of Ottawa. There are only a handful of locations at which true Montreal-style bagels can be purchased in Ottawa (since they defy industriual production), but those who want real bagels will routinely drive significant distances within the city to buy the Montreal-style bagel, eschewing the doughy knock-off that can be bought at the local grocery store a short walk away.

What accounts for the different varieties within North America? One explanation I have heard is that New York was initially populated by central European (mainly German) Jews, whereas Montreal's Jewish population is largely of Eastern European extraction, and that these groups of immigrants brought with them their different styles of bagels. This is similar to the explanation offered for the differences in Canadian versus American beer: whereas beer in Canada was introduced by English and Scottish brewers of ale, the American tradition of beer derives largely from the German/central European pilsner. There again, I am afraid to say we got it right.

Did I mention we also have universal healthcare?

Well, at least you didn't inherit your bagels from England...

I'd love to try the bagels you describe -- but I prefer a good Boch to any Canadian beer.

Did I mention we can criticize Muslims in our press without being sued? (all in good fun here).

As a NYC native whose bagel-eating goes back to the early 50's, I certainly agree that bagels here have declined in flavor as they've expanded in size. There are a few decent bagleries left, but they're far and few between and even then, most of the time you're better off with the minis than the oversized monstrosities that prevail.

OTOH, I've had Montreal bagels in Montreal and they're sweet. That's just wrong.

I did like the Chinese food in Vancouver, though, so it's not just provinicialism speaking. :)