Let's be clear: this is not a schmear campaign against the other cities famed for their boiled bread (we're looking at you New York, and sort of glancing sideways at you, Chicago), but rather a championing of Montreal's own amazingly well-crafted dough-rings, and the reasons why they're so good. So why are La Belle Ville's bagels so superior? Ahem:
2. They're ALL hand-made
In order to be considered "Montreal style", they have to be hand-made, while those NY bagels can be (and are) made by soulless, and probably quite aggressive, machines.
3. Wood-burning ovens
Another stipulation? Montreal bagels are baked in special wood-fired ovens, where the flames gently lick each bagel a little differently, and they all come out blushing in their own special hue. It also means that, as with vaunted newcomer Brossard Bagel, they're crispy on the outside, and soft on the inside. Like You. See? Montreal bagels get you.
4. Honey-sweeteened water
Yup, honey-infused water. Montreal bagels are all poached in it before being sent off to the ovens. Beauty Bagels use 1 1/2 cups in each of their small-batch pots. And there’s no salt in 'em!
5. Often imitated, never bettered
In 2010, New York Magazine named Brooklyn resto Mile End the best deli in their “Best of New York” feature. The deli, named after the Montreal neighborhood, serves up Montreal-style bagels.
6. No frills
The standard has become so high that customers generally don't want anything other than the classic recipe (St. Viateur sell 90% sesame bagels), though if you do want something slightly Wonka'd, then Bagels on Greene will likely provide it, and Bagel, Etc. will give you a bagel Eggs Benedict, or Huevos Rancheros.
Bonus: Montreal bagels have been in freaking space
When Gregory Chamitoff took off as a crewmember on Expedition 17 in 2008, he brought three bags of Fairmount’s sesame bagels with him into space, meaning there are now some new rings around Saturn.
This place has been turning out its artisanal bagels for more than 60 years, and it's still owned by the family that started the first bagel bakery in Montreal. With more than 20 different bagel varieties to choose from, you can also select a cream cheese flavor or pick from several other topping options.
Open since 1957, this place boils their handmade bagels in honey water, then bakes them in a wood oven for flavoring. The flagship bakery is open around-the-clock, so you can get your bagel fix whenever you damn well please.
Crush breakfast at this local favorite slinging shamelessly-better-than-a-doughnut bagels like banana chocolate chip and coconut topped with homemade pineapple cream cheese.
Montreal-style bagels are hand-rolled, boiled in honey water, and served hot right out of the wood-burning oven. Get your Montreal-style bagel-n-schmear breakfast right here in Cali!
This deli serves smoked meats and Montreal-style bagels in the heart of Brooklyn, and has been doing so since 2010. The menu features several Jewish favorites, and you can even get gravy-drizzled poutine here as well. Try the poutine-- this glorious, gravy-smothered dish already nabs the title as the greatest Canadian export known to mankind (sorry, maple syrup), but Montreal native Noah Bernamoff takes the dish up an extra notch by adding cheddar cheese curds from Maine’s Silvery Moon Creamery and Mile End’s signature smoked meat.