“The two bageleries are only a few blocks apart so picking one doesn’t usually involve convenience—it’s about loyalties.” Montrealers have a lot of pride in the their bagels. Plus in a French accent, the word just sounds better: bay-gal. Depending on who you ask, “the best” are either from Fairmount or St-Viateur, both of which sell them fresh 24 hours a day. Before touching on the rivalry, let’s define the Montreal bagel.
What’s All the Fuss?
Compared to the New York-style bagel—a bulbous bread monster—these are smaller, less chewy, and sweeter, thanks to some honey or malt syrup. The bagels are hand-rolled then bathe in sweetened boiling water, and finally baked in a big wood-fired oven. Because of the erratic flames inside, some come out a golden shade while others are a snowier white. The oven is a huge factor in the awesomeness. Some cities prohibit wood-burning ovens due to fire hazards, but thankfully Montreal has a loosier-goosier policy.
