Montreal-style bagels are a culinary delight that has gained immense popularity over the years. Unlike their New York counterparts, these bagels are smaller, thinner, and have a larger hole. They are boiled in honey-sweetened water before being baked in a wood-fired oven, which gives them a distinctive sweet and smoky flavor that is simply irresistible. The texture is dense and slightly chewy, with a crispy exterior that adds a delightful crunch. Montreal-style bagels are typically topped with sesame or poppy seeds, adding another layer of flavor and texture. Their unique taste and texture have made them a favorite not just in Montreal, but all over the world. Whether enjoyed plain, toasted with butter, or as the base for a delicious sandwich, Montreal-style bagels offer a unique twist on a classic favorite. Their popularity is a testament to their deliciousness and the skill of the bakers who craft them.
Where to try the best Montreal-style Bagels
Montreal is renowned for its unique style of bagels, which are smaller, thinner, and sweeter than their New York counterparts. The best place to try these delicious treats is at the famous St-Viateur Bagel Shop. Open 24/7, this iconic bakery has been serving up fresh, hand-rolled bagels since 1957. They are boiled in honey water before being baked in a wood-fired oven, giving them a distinctive taste and texture. Another must-visit spot is Fairmount Bagel, the city’s oldest bagel bakery. They offer a variety of flavors, from the traditional sesame and poppy seed to more adventurous options like chocolate chip. Both places are a testament to Montreal’s rich culinary heritage and are a must-visit for food lovers.
St-Viateur Bagel Shop: https://www.stviateurbagel.com/
Fairmount Bagel: https://fairmountbagel.com/
Where did Montreal-style Bagels come from
Montreal-style bagels, like New York-style bagels, were brought to North America by Jewish immigrants from Eastern Europe. The first Montreal bagels were baked in the early 20th century by Chaim (Hyman) Seligman, who sold them from a horse-drawn wagon. Seligman, a Jewish immigrant from Bessarabia, Romania, is said to have learned the recipe from a local baker in his hometown. He later partnered with Myer Lewkowicz, a Holocaust survivor, to open the first bagel bakery in Montreal, Fairmount Bagel, in 1949. Unlike their New York counterparts, Montreal bagels are smaller, thinner, sweeter, and denser, with a larger hole. They are boiled in honey-sweetened water and baked in a wood-fired oven, which gives them a distinctive taste and texture. Today, Montreal-style bagels are a staple of Montreal cuisine and are popular worldwide. They are often eaten with smoked meat and other traditional Jewish foods.
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