Serious Eats posted an article on Montreal Bagels which piqued my curiosity. How do these bagels differ from the NY style bagels I'm accustomed to?
If you like NY bagels, but find them too doughy, then you will love these bagels. There is a perfect balance of outer sesame shell with a soft middle making it lighter and easier to bite into.
I've learned that these bagels are all handmade, boiled, dipped in honeyed water, and then finished off in a wood fired oven. We got a couple of sesame bagels with lox and cream cheese from the original founder of these delicious bagels, Fairmount Bagel.
VERDICT: Worth the visit and in my humble opinion, better than the traditional NYC bagel. For those that scoop out the middle of your NY bagel, you will find these a lovely, less labor intensive replacement.
