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The New York–style bagel is the original style of bagel available in the United States, originating from the Jewish community of New York City, and can trace its origins to the bagels made by the Ashkenazi Jews of Poland. A traditional New York-style is typically larger and fatter than a mass-produced bagel, or a wood-fired Montreal-style ...
The resulting bagel has a fluffy interior and a chewy crust. According to CNN, Brooklynites believe New York bagels are the best due to the quality of the local water. [34] According to Brooklyn Water Bagels CEO Steven Fassberg, the characteristics of a New York bagel are the result of the recipe formula and preparation method. [34]
Short-a split system: New York City English uses a complicated short-a split system in which all words with the "short a" can be split into two separate classes on the basis of the sound of the vowel; thus, in New York City, words like badge, class, lag, mad, and pan, for example, are pronounced with an entirely different vowel sound than are ...
Bialys vs Bagels. Both bialys and bagels are breakfast and brunch staples that come in similar shapes and sizes, but these daily breads are distinct—and delicious! Unlike bagels, bialys do not ...
The Florida-based business has a wide variety of flavored bagels, spreads, coffee and sweet treats on the menu.
Tourists tend to pronounce it similarly to the name of the city in Texas, while the New York pronunciation is HOW-stun (/ ˈ h aʊ s t ən /). [63] Hull, Massachusetts, would seem to be pronounced / h ʌ l /, as in the exterior of a ship, but locals will invariably render it / h ɔː l / homophonous to "hall", as in a corridor.
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Speakers of non-rhotic accents, as in much of Australia, England, New Zealand, and Wales, will pronounce the second syllable [fəd], those with the father–bother merger, as in much of the US and Canada, will pronounce the first syllable [ˈɑːks], and those with the cot–caught merger but without the father–bother merger, as in Scotland ...