For the longest time, Bagels have been synonymous with New York so much so that New Yorkers (residents and visitors) may think they have a monopoly on bagels, but the Montreal version is an entirely different delicacy. This bagel variety came to Montreal with the wave of Eastern European Jews during the early 1900s. Before baking, these bagels are boiled in kettles of honey water. Unlike New York-style bagels, these contain no salt and are less dense, with a slightly sweeter flavor. They are rolled and cut by hand and have a large hole in the center. Because Montreal bagels are wood-fired, it results in a crispy exterior and a chewy interior of the dough. Traditionally, they are available in two varieties – sesame seed bagels and poppy seed bagels.
Next time you are in Montreal, stop by at the Fairmount Bagel Bakery, which became the city’s first bagel bakery when it opened in 1919 under the name Montreal Bagel Bakery.
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