Question 1. What makes a Montreal bagel unique? I'm told there is a certain sweetness to it that possibly has something to do with honey.
Question 2. Does anyone know where I can get something reasonably close to a Montreal bagel in the NYC area?
Oh, and thank you, everyone, not just for your answers to this question but for making this website something worth visiting every day. Have a great holiday.
You can't get a Montreal bagel in NYC, unfortunately. They are generally a bit darker, with a hard crust, dense, chewy inside, and a slight sweetness. I'm nuts for them, though some people I know don't see what the big deal is. You can do a web search of "Montreal bagels" and find some recipes.
At this very moment I have a bag of Montreal bagels in my freezer - delivered last week by a friend who travels there regularly. They are a unique and particular sort of bagel - a type which inspires passionate love or hate. Torontonians are appalled by Montreal bagels. They prefer a thick, killer bagel - called "twisters" - which would, if it fell on your head, cause a concussion. A single twister could feed a small village in Eastern Europe. On the other hand, a Montreal bagel is thin, delicate, chewy, and slightly sweet. It should, properly, have been baked in a wood-fired oven. It is a thing of beauty.
And I'm from New York. Well, not anymore. But still.
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