Originally Posted by Aunt Bea
What makes them a Montreal style bagel?
From Bagel - Wikipedia, the free encyclopedia
The two most prominent styles of traditional bagel in North America are the Montreal-style bagel
and the New York-style bagel. The Montreal bagel contains malt
and sugar with no salt; it is boiled in honey-sweetened water before baking in a wood-fired oven; and it is predominantly either of the poppy
"black" or sesame
"white" seeds variety. The New York bagel contains salt and malt and is boiled in water prior to baking in a standard oven. The resulting New York bagel is puffy with a moist crust, while the Montreal bagel is smaller (though with a larger hole), crunchier, and sweeter.[21
Here's a pic of one of Montreal's bagel "factories". The bagels are rolled into rings by hand.
And here's one of their main competition.