They use a wood-fired oven, honey in the poaching water (and dough so it's sweeter), and no salt (so the yeast aren't as active and the dough stays smaller/crunchier).
Crisp (not hard) shell, chewy and light inside. "NY style" bagels in Boston are not representative of the real thing. I'm very curious about MTL bagels though, if they are better than "Boston style NY style" bagels, I might have a new breakfast option.
-Born/raised in NY and return often enough to refresh my memories about great bagels. :
definitely taste a little sweeter, and less salty, to me. And they're smaller. I love them! But you raise an interesting point. The crispy outside and light, chewy inside did remind me of bagels that I'd had in New York, though the flavor and size were different.
I used to get Real Bagels from Laval at the big Whole Foods in Cambridge, not the best of the best but still really good. Montréal bagels are my favorite!
Comments
Newton
oh my god, I love montreal
oh my god, I love montreal smoked meat so much!
Beacon St. Somerville Whole Foods Market...
For a very brief time Beacon St Somerville Whole Foods Market Bakery Department offered 'em. Please ask for more!
I've seen a sign outside of
I've seen a sign outside of Bellmont Caffe (in Belmont, MA) saying they have Montreal-style Bagels... I haven't tried them, though.
http://www.yelp.com/biz/bellmont-caffe-belmont
Ok
what's a montreal style bagel and how does it differ from NY style bagels?
Maybe they're like poutine
Perhaps they smother them with smoked meat gravy and cheese curds.
I'm rooting for
Tampa Bay
Montreal bagels
They are smaller, flatter and chewier than New York Bagels. They taste a lot more "there" than a New York bagel.
LMGTFY
http://lmgtfy.com/?q=montreal+style+bagel&l=1
They use a wood-fired oven, honey in the poaching water (and dough so it's sweeter), and no salt (so the yeast aren't as active and the dough stays smaller/crunchier).
Small correction: Salt
Small correction: Salt inhibits yeast activity. The addition of honey (sugar) and the absence of salt should mean happy yeast.
They're lighter, crisper on
They're lighter, crisper on the outside, and chewier on the inside.
That's the definition of a NY bagel.
Crisp (not hard) shell, chewy and light inside. "NY style" bagels in Boston are not representative of the real thing. I'm very curious about MTL bagels though, if they are better than "Boston style NY style" bagels, I might have a new breakfast option.
-Born/raised in NY and return often enough to refresh my memories about great bagels. :
The Montreal ones
definitely taste a little sweeter, and less salty, to me. And they're smaller. I love them! But you raise an interesting point. The crispy outside and light, chewy inside did remind me of bagels that I'd had in New York, though the flavor and size were different.
Bagelsaurus
Bagelsaurus in Sommerville specializes in Montreal-style bagels.
http://www.bagelsaurus.com
Bagels Aur Us?
I can't be the only one who read it that way.
That's just awesome.
Sommerville
Just across the river from Bosston.
Where is their Somerville location?
The page you linked to lists only their Cambridge store.
The Canadaphile in me appreciates this thread
Good talk.
I think Kupel's in Brookline
I think Kupel's in Brookline has Montreal-style bagels
No, those are Boston bagels
Like the ones Moe Eagerman used to sell a couple doors closer to Coolidge Corner.
I used to get Real Bagels
I used to get Real Bagels from Laval at the big Whole Foods in Cambridge, not the best of the best but still really good. Montréal bagels are my favorite!