
Montreal Bagel: a thing of chewy beauty (Photo: Resident on Earth)
Montreal bagels get at the heart of civic pride in Quebec’s largest city. Like Montreal itself, these delicious treats are unique in the world, and locals identify not only with what flavour they prefer, but also which bake shops they frequent. Merely mentioning the word “bagel” can provoke an extreme reaction.
A quick tip to avoid conflict: don’t compare Montreal bagels to the New York version. The former is chewier than the latter, and is prepared differently. The process begins by kneading flour, malt and eggs (no yeast or salt here), forming a large ring out of the dough, and boiling it in honey water. They are then baked in a wood-fired brick oven on a long stick. The result is a bagel that is never perfectly circular or evenly browned. Compared to the New York version, Montreal bagels are thin, slightly crisp, and have a large hole. As a friend once explained, “It’s not a bun, it’s a bagel.” (more…)