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Deleted statement that most Montreal bakeries are not certified kosher. Deleted sentence about what other products bakeries sell.
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Montreal bagels, like the similarly shaped New York bagel, were brought to North America by [[Jew]]ish immigrants from Eastern Europe; the difference in texture and taste reflect the style of the particular area in Eastern Europe in which the immigrant bakers learned their trade. The bagel was introduced to Montreal by a baker named Isadore Shlafman in 1919. His descendants continue to make bagels today in the same neighborhood at the Fairmount Bagel Bakery. In many [[Montreal]] establishments bagels are produced by hand and baked in wood-fired ovens, often in full view of the customers.
Montreal bagels, like the similarly shaped New York bagel, were brought to North America by [[Jew]]ish immigrants from Eastern Europe; the difference in texture and taste reflect the style of the particular area in Eastern Europe in which the immigrant bakers learned their trade. The bagel was introduced to Montreal by a baker named Isadore Shlafman in 1919. His descendants continue to make bagels today in the same neighborhood at the Fairmount Bagel Bakery. In many [[Montreal]] establishments bagels are produced by hand and baked in wood-fired ovens, often in full view of the customers.


In the wake of the political uncertainty associated with the rise of the [[Quebec sovereignty movement]], coupled with the implementation of new laws promoting the use of French at the expense of English, for example [[Official Language Act|Bill 22]] and [[Bill 101]], a substantial proportion of the Montreal English-speaking [[Jewish]] community gradually left Montreal for other locales. Catering to this population, Montreal-style bagel shops have opened in [[Ottawa]], [[Toronto]], [[Hamilton, Ontario|Hamilton]]<ref>[http://www.canada.com/cityguides/montreal/story.html?id=ab5ba842-96a5-4c56-ab61-40647612ee8c Bagel lovers, the Abominable Doughnut Must Not Stand.]</ref>, [[Calgary]], and other Canadian, and even US cities, such as [[Houston]], [[Texas]]. However, this style of bagel is almost completely unknown in the northeastern U.S. despite its proximity to Montreal, mainly due to its equal proximity to the rival [[New York City]] bagel.
In the wake of the political uncertainty associated with the rise of the [[Quebec sovereignty movement]], coupled with the implementation of new laws promoting the use of French at the expense of English, for example [[Official Language Act|Bill 22]] and [[Bill 101]], a substantial proportion of the Montreal English-speaking [[Jewish]] community gradually left Montreal for other locales. Catering to this population, Montreal-style bagel shops have opened in [[Ottawa]], [[Toronto]], [[Hamilton, Ontario|Hamilton]]<ref>[http://www.canada.com/cityguides/montreal/story.html?id=ab5ba842-96a5-4c56-ab61-40647612ee8c Bagel lovers, the Abominable Doughnut Must Not Stand.]</ref>, [[Calgary]], and other Canadian, and even US cities, such as [[Houston]], [[Texas]]. However, this style of bagel is almost completely unknown in the northeastern U.S. despite its proximity to Montreal, mainly due to the proximity of the rival [[New York City]] bagel.{{Fact|date=September 2008}}


⚫
In contrast to the New York-style bagel, the Montreal bagel is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains [[malt]], egg, and no salt and is boiled in [[honey]]-sweetened water before being baked in a wood-fired oven, whose irregular flames give it a [[wikt:dappled|dappled]] light-and-dark surface colour. There are two predominant varieties: black-seed ([[poppyseed]]), or white-seed ([[sesame seed]]).
Most Montreal bagel bakeries are not certified [[kosher]]{{Fact|date=June 2007}}. However, the market for bagels is by no means restricted to the Jewish community, and bagels have become a part of the broader Montreal culture.

⚫
In contrast to the New York-style bagel, the Montreal bagel is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains [[malt]], egg, and no salt and is boiled in [[honey]]-sweetened water before being baked in a wood-fired oven, whose irregular flames give it a [[wikt:dappled|dappled]] light-and-dark surface colour. There are two predominant varieties: black-seed ([[poppyseed]]), or white-seed ([[sesame seed]]). Some purists object to any variation on this theme, though most bagel bakeries now offer many additional varieties (including [[Matzoh]]-like flat breads).


[[STS-124]] passenger, and ISS [[Expedition 17]] crewmember, Montrealer Canadian astronaut [[Gregory Chamitoff]], brought the first bagels into space, 3 bags (18 sesame seed bagels) of [[Fairmount Bagels]] with him. <ref> CTV.ca [http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20080601/montreal_space_bagels_080601/20080601?hub=TopStories Montreal-born astronaut brings bagels into space] Sun. Jun. 1 2008 7:29 PM ET ; CTV National News - 1 June 2008 - 11pm TV newscast </ref> <ref> The Gazette (Montreal), [http://www.canada.com/montrealgazette/news/story.html?id=6924c3b3-a4e3-4c05-b279-025fc9650627 Here's proof: Montreal bagels are out of this world], ''IRWIN BLOCK'', Tuesday June 3 2008, Section A, Page A2 </ref>
[[STS-124]] passenger, and ISS [[Expedition 17]] crewmember, Montrealer Canadian astronaut [[Gregory Chamitoff]], brought the first bagels into space, 3 bags (18 sesame seed bagels) of [[Fairmount Bagels]] with him. <ref> CTV.ca [http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20080601/montreal_space_bagels_080601/20080601?hub=TopStories Montreal-born astronaut brings bagels into space] Sun. Jun. 1 2008 7:29 PM ET ; CTV National News - 1 June 2008 - 11pm TV newscast </ref> <ref> The Gazette (Montreal), [http://www.canada.com/montrealgazette/news/story.html?id=6924c3b3-a4e3-4c05-b279-025fc9650627 Here's proof: Montreal bagels are out of this world], ''IRWIN BLOCK'', Tuesday June 3 2008, Section A, Page A2 </ref>

Revision as of 16:26, 24 September 2008

Poppyseed (dark) and sesame seed (light) Montreal-style bagels.

The Montreal bagel, (sometimes beigel; Yiddish [בײגל] Error: {{Lang}}: script: hebr not supported for code: yi (help) beygl, or sometimes in French "beguel"), is a distinctive variety of hand-made and wood-fired baked bagel.

History

Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Eastern Europe; the difference in texture and taste reflect the style of the particular area in Eastern Europe in which the immigrant bakers learned their trade. The bagel was introduced to Montreal by a baker named Isadore Shlafman in 1919. His descendants continue to make bagels today in the same neighborhood at the Fairmount Bagel Bakery. In many Montreal establishments bagels are produced by hand and baked in wood-fired ovens, often in full view of the customers.

In the wake of the political uncertainty associated with the rise of the Quebec sovereignty movement, coupled with the implementation of new laws promoting the use of French at the expense of English, for example Bill 22 and Bill 101, a substantial proportion of the Montreal English-speaking Jewish community gradually left Montreal for other locales. Catering to this population, Montreal-style bagel shops have opened in Ottawa, Toronto, Hamilton[1], Calgary, and other Canadian, and even US cities, such as Houston, Texas. However, this style of bagel is almost completely unknown in the northeastern U.S. despite its proximity to Montreal, mainly due to the proximity of the rival New York City bagel.[citation needed]

In contrast to the New York-style bagel, the Montreal bagel is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked in a wood-fired oven, whose irregular flames give it a dappled light-and-dark surface colour. There are two predominant varieties: black-seed (poppyseed), or white-seed (sesame seed).

STS-124 passenger, and ISS Expedition 17 crewmember, Montrealer Canadian astronaut Gregory Chamitoff, brought the first bagels into space, 3 bags (18 sesame seed bagels) of Fairmount Bagels with him. [2] [3]

Production

Montreal-style bagels are, for the most part, manufactured by the same method used to produce a generic bagel. The Montreal-style method of making bagels builds on the basic traditional method in the following ways:

  • The bagel dough includes egg, and contains no added salt.
  • Honey is added to the water used for poaching the bagels before baking.
  • The bagels are baked in wood-fired oven.

See also

References

  1. ^ Bagel lovers, the Abominable Doughnut Must Not Stand.
  2. ^ CTV.ca Montreal-born astronaut brings bagels into space Sun. Jun. 1 2008 7:29 PM ET ; CTV National News - 1 June 2008 - 11pm TV newscast
  3. ^ The Gazette (Montreal), Here's proof: Montreal bagels are out of this world, IRWIN BLOCK, Tuesday June 3 2008, Section A, Page A2
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