The Montreal Bagel

The Montreal bagel, is a extraordinary variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked. There are two predominant varieties: poppy seed, or sesame seed. In some Montreal establishments like St.Viateur Bagel Shop and Fairmount Bagel, bagels are still produced by hand and baked in full view of the patrons hungry onlooking eyes. 

By Photo by M. Rehemtulla - http://www.flickr.com/photos/quoimedia/5219448319/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=12732073

Like the similarly shaped New York bagel, it was brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade.

What is 150 of our favourite Canadian things? Read about it here