Montreal-style bagel
Montreal-style bagel or Montreal bagel is a unique variety of handmade and wood-fired baked bagel that originated from Montreal, Quebec, Canada. Unlike the New York-style bagel, Montreal-style bagels are smaller, thinner, sweeter and denser, with a larger hole, and are always baked in a wood-fired oven. They are often topped with poppy seeds or sesame seeds.
History
The Montreal-style bagel was brought to North America by Jewish immigrants from Poland and other Eastern European countries. The first known Montreal bagel bakery, the Fairmount Bagel Bakery, was established in 1919 by Isadore Shlafman. Today, it is still one of the most popular bagel shops in the city, along with St-Viateur Bagel Shop, which was founded in 1957.
Characteristics
Montreal-style bagels are distinct for their shape, size, texture and taste. They are hand-rolled, boiled in honey-sweetened water, and then baked in a wood-fired oven, which gives them a crispy exterior and a soft, chewy interior. They are typically topped with sesame or poppy seeds, but other varieties may include whole grain, cinnamon and raisin, and blueberry.
Production
The production of Montreal-style bagels is a labor-intensive process. The dough is first hand-rolled into a ring, then boiled in a mixture of water and honey, giving the bagel its distinctive sweet taste. After boiling, the bagels are drained and then baked in a wood-fired oven, which gives them their unique crispy exterior. The bagels are turned by hand, a process that requires skill and experience.
Cultural significance
Montreal-style bagels are an integral part of Montreal's food culture. They are often eaten as a breakfast food, but can also be enjoyed at any time of the day. They are commonly served with cream cheese, smoked salmon, or other toppings. Montreal-style bagels have also gained popularity in other parts of Canada and the United States.
See also
Montreal-style bagels
Fairmount Bagels Loaf
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