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Old 04-25-2014, 08:48 PM   #11
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Yeah, I've never noticed Montreal bagels being sweet and I'm really picky. If they were at all sweet, I wouldn't eat them with lox and cream cheese. They are chewy.
I only make onion bagels because they are my favorite. The are plump and chewy.
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Old 04-25-2014, 09:14 PM   #12
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I only make onion bagels because they are my favorite. The are plump and chewy.
I guess the big difference in a Montreal style bagel is that they aren't plump. (and the wood fired oven) I think the second rise, after they have been shaped, is very short.
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Old 04-25-2014, 11:33 PM   #13
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I guess the big difference in a Montreal style bagel is that they aren't plump. (and the wood fired oven) I think the second rise, after they have been shaped, is very short.

How you shape them plays a big part. The pictures show the baker rolling ropes of dough and making a ring of dough. Thinner ring and bigger hole in the middle. You can't have a fat bagel doing it that way.

I make a ball of dough then poke a hole in the middle and spin the dough around on my finger to open it to donut shape. I start with a thicker ring of dough and almost no hole at all. More surface to spread cream cheese and lox.

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Old 04-25-2014, 11:42 PM   #14
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How you shape them plays a big part. The pictures show the baker rolling ropes of dough and making a ring of dough. Thinner ring and bigger hole in the middle. You can't have a fat bagel doing it that way.

I make a ball of dough then poke a hole in the middle and spin the dough around on my finger to open it to donut shape. I start with a thicker ring of dough and almost no hole at all. More surface to spread cream cheese and lox.

Those look yummy. They just look all wrong as bagels to me. I've been eating Montreal style for too long. I wonder if the twisting of the rope affects the flavour. I'm pretty sure that's why they are dense. You're right that you can't fit as much cream cheese, but you fit just as much salmon.
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Old 04-26-2014, 12:05 AM   #15
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Those look yummy. They just look all wrong as bagels to me. I've been eating Montreal style for too long. I wonder if the twisting of the rope affects the flavour. I'm pretty sure that's why they are dense. You're right that you can't fit as much cream cheese, but you fit just as much salmon.
Thanks. I've never had Montreal type bagels. I'll bet they're great. Are they offered in as many different flavors as bagels in the US?
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Old 04-26-2014, 12:27 AM   #16
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Thanks. I've never had Montreal type bagels. I'll bet they're great. Are they offered in as many different flavors as bagels in the US?
I don't think so. Most common are sesame seed or poppy seed. This page lists pretty much all the kinds I've ever seen, actually more kinds. St-Viateur Bagel | Our scrumptious bagels
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Old 04-26-2014, 03:31 AM   #17
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Was at St. Viateur a couple of weeks ago. I have a few left in my freezer.
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Old 04-26-2014, 10:30 AM   #18
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Located just a block away from the best falafel in NYC! (the woman who was on throwdown and chopped).

I am spending more and more time in that neighborhood when I am in NYC and will definitely check it out.
Umm, what means that thing?
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Old 04-26-2014, 10:38 AM   #19
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Was at St. Viateur a couple of weeks ago. I have a few left in my freezer.
Those are my favourite. If the bagels are still hot from the oven, then Fairmount bagels are almost as good. When you toast them, the difference becomes more pronounced. I did comparisons when I lived around the corner from the original Saint-Viateur Bagel Factory (near Park Ave) and Fairmount wasn't far.

BTW, the original Saint-Viateur store has the best oven for bagels. At least that's what I figure. The ones from the other Saint-Viateur stores are marginally less wonderful. Sometimes the original St-Viateur store runs out of bagels and they bring them from their store down the street. I learned to always ask for hot bagels, even if I was going to freeze them. The hot ones are always the ones baked at the store where one is buying them.
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Old 04-26-2014, 10:45 AM   #20
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Umm, what means that thing?
Colorful question.
What could have been writen was the woman on the TV shows Throwdown and Chopped.
And what you could have asked was, what do you mean by this?

In the words of Steve Martin, "Some people have a way with words and other people... not have way."
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