Saturday, March 14, 2009

Day 70: Montreal Bagels


Day 70: Montreal Bagels, originally uploaded by susanvg.

There are not many things that are still made by hand. Machines have taken over many jobs, but Montreal bagels are the exception. We take pride in our bagels. In fact we brag that they are the true bagels and anything else is just imitation or rolls with holes. The recipe was brought from the “old country” and replicated to perfection. They are baked in wood-fired ovens and the dough is shaped by hand. One of the key secrets to our bagels is that they are dipped in hot water, sweetened with honey, before the seeds are added. Then they are put on a plank to load them into the oven to bake. It is impossible to resist eating one as soon as you buy them as they are so fresh they are still hot. The aroma, the taste, the texture all contribute to the pleasure of partaking.

We have a few places that make bagels this way and there is always fierce debate about which makes them the best. There are even bagel bakeries that are open all night should you have a yen for a bagel. And perfection is a bagel topped with cream cheese, smoked salmon and, maybe, a few capers. Now that is living!

2 comments:

  1. I'll have to remember that if I ever get to Montreal! :)

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  2. Montreal bagels are without any doubt the BEST. I can get them from the St. Viateur bakery at a shop here in Fredericton and even though they are usually frozen when I buy them, they are delicious.

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