 Poppy seed (dark) and sesame seed (light) Montreal-style bagels | |
| Type | Bagel |
|---|---|
| Place of origin | Canada |
| Region or state | Montreal, Quebec |
| Main ingredients | Flour, malt, eggs, honey |
| Cuisine of Quebec |
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| Part of a series on |
| Canadian cuisine |
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 Food portal |
The Montreal-style bagel or Montreal bagel (sometimes beigel; Yiddish: בײגל, romanized: beygl; French: Bagel de Montréal) is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York–style bagel,[1] the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven.[2] It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked.[3]
In some Montreal establishments, bagels are still produced by hand and baked in full view of the patrons.[4] There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed).
- ^ "Crusty Bran Bagels are an Ethnic Treat". St. Petersburg Times. November 21, 1974. Retrieved February 6, 2009.[dead link]
- ^ Hamilton, Matthew (July 31, 2015). "A few things to do in Montreal". Times Union. Retrieved October 9, 2017.
- ^ Weiss, Evan (November 19, 2018). "A day in the life of Lloyd Squires, Vermont's 'best' bagel maker". Burlington Free Press. Retrieved November 29, 2018.
- ^ Mennie, James (August 3, 2006). "If you can't stand the heat, get into the kitchen". The Montreal Gazette. Canwest News. Archived from the original on June 28, 2009. Retrieved February 6, 2009.