Montreal bagels are famous across North America – and for good reason. Sweeter and smaller than their New York counterpart, Montreal bagels are boiled in honey water, hand-rolled and baked to perfection in wood-fired ovens before being enjoyed on their own or smeared with cream cheese. The recipe contains malt flower and no salt or eggs. The result is a crispier, slightly sweeter, flatter, more compact bread than what comprises the more puffy, smooth-surfaced New York bagel.
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