I am aware of the difference between NewYork bagels and Montreal bagels... You might want to read this:

https://thecanadianencyclopedia.ca/en/article/montreal-bagel...

and this, from an AI:

"... The dough is boiled in honey water, hand-rolled and baked in a wood-fired oven; it contains malt but no salt or eggs, giving a crisper, sweeter, flatter and denser bagel than New York's. The texture difference traces back to which region of Poland each city's immigrants came from. "