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Montreal’s REAL Bagels

Real Bagels1.jpgMontreal bagels are not doughy buns with holes in the center: they are a noble bread that has a flavor distinct enough that you know you are in the presence of greatness before your teeth are halfway into the first bite.

Having been boiled in honeyed water and then baked in a traditional wood oven — think of an Italian forno a legna pizza oven — a Montreal bagel has a large hole in the center, and the dough itself possesses an elastic quality. I’m a poppy-seed man myself; the darker flavor of poppies brings out a sweet perfume that the other traditional coating, sesame seeds, fails to evoke — at least, for me. About onion bagels and similar abominations, we will not speak

Below, in typical multicultural Montreal fashion, the team at R.E.A.L. Bagels at 4940 Queen Mary Road (just off Décarie Boulevard) works a production line that runs 24/7:

Real Bagels.jpg

I wonder if the Jewish population of Polish shtetls had better bagels?

Addendum: An outfit by the name of Myer’s Bagel Bakery at 377 Pine Street in Burlington purports to make Montreal bagels on U.S. soil. Has anyone ever paid them a visit?

Addendum: Bagels freeze extremely well. We always lay in a supply in the freezer in Hanover after we go home or when a friend heads up to Canada.

Addendum: A reader writes in:

Been at Myers several times. Good bagels, but not as light and flavorful as I remember at St. Viateur in Montreal. They’ve extended the range of “flavors” beyond the traditional plain, black and white I remember in Montreal.


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