2 Montrealers Opened A Bagel Shop Yesterday In New York City And Sold Out Instantly
Yup, we love our Montreal style bagels and we're proud of 'em.
Yup, we love our Montreal style bagels and we're proud of 'em.
From Bagel - Wikipedia, the free encyclopediaWhat makes them a Montreal style bagel?
Heck no! Montreal smoked meat is served on rye bread. It is also sometimes offered as a pizza topping or poutine topping.I've never heard of a Montreal bagel. Is that what they serve Montreal smoked meat on?
I didn't know that, thanks for the lesson!
I would love to see this bagel flipper in action!
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.When I make bagels, they have salt and are boiled in water with sugar added. They are not sweet at all.
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 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.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.
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.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.
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 bagelsThanks. 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?
Umm, what means that thing?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.
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.Was at St. Viateur a couple of weeks ago. I have a few left in my freezer.
Umm, what means that thing?