- Hand-rolled dough with egg and honey
- Boiled in honey-sweetened water
- Baked in a wood-fired oven
- Sesame or poppy seeds
Montreal Bagels
A Montreal-style bagel from Fairmount Bagel. Photo via Wikimedia Commons.
Montreal bagels are smaller, denser and sweeter than their New York cousins. They are hand-rolled, boiled in honey-sweetened water, and baked in a wood-fired oven. They are best eaten warm, within hours of baking.
The two famous shops, St-Viateur and Fairmount, face off in the Mile End. Asking a Montrealer which is better is a reliable way to start an argument.
Key ingredients
Where to try it
- St-Viateur Bagel and Fairmount Bagel in Mile End, Montreal.
- Eaten warm from the bag, or with cream cheese and lox.