Posts Tagged ‘Montreal’

Making Montreal Bagels… In Southern California

Montreal bagels just out of the oven

Montreal bagels just out of the oven

I’ve been talking about making bagels for a long time. I’d read about making bagels in a Slate article about making staple foods from scratch (the article was also my inspiration for making crackers), and it was what initially inspired me to start making bread and baking more in general. In the piece was a link to a recipe for Montreal bagels in the New York Times.

Now, Montreal bagels are something special. They’re thinner and denser than bagels you get elsewhere. They only come in two flavors: sesame and poppy seed. They’re also slightly sweet because they have honey in them. And you can’t get them anywhere but Montreal.

I’ve brought Montreal bagels to relatives in Toronto on a road trip. I used to bring them back to camp in northern New York. My grandmother even flies with a few bags of them when she comes to visit us in California. For Montrealers, no other bagels can compare to the ones they can get at home.

I was worried that the recipe wouldn’t taste accurate. That something would be fundamentally different out here in Southern California that prohibits us baking these tasty breakfast treats. Thankfully, my fears were unfounded. Even without a wood-burning oven or Montreal water (they say the New York water is what makes the bagels and pizzas there so good… why not the same for their neighbors a few hundred miles north?), the bagels were delicious.

Best of all, these didn’t take that long to make — with a measly 20-minute first rise and a 15-minute second rise. All in all, from the start of making the dough to making the rings, to boiling and baking, the process took less than 2 hours. It would be even faster if my Cuisinart were bigger, I were faster at making the rings, or I could boil more than 3 at a time.

I found that my oven cooked the bagels a bit unevenly, with the ones toward the sides of the pan getting a bit darker, but in all, they turned out really well. All 18 of them. I was worried at first because they looked so tiny when I first made the rings, but they really expanded when I boiled them.

Caroline took a bite and said “This is the best bagel I’ve ever eaten.” For me, it was like taking a nibble out of my childhood. We ate the bagels with some cream cheese, tomatoes, salt and pepper, and capers. Caroline also put honey on hers (not the same part as the cream cheese).

I only wish I knew I could make these sooner… like when my family moved here 17 years ago.

My bagel with cream cheese, tomato and capers

My bagel with cream cheese, tomato and capers