Montreal-style bagel

Montreal-style bagel

Poppy seed (dark) and sesame seed (light) Montreal-style bagels
Type	Bagel
Place of origin	Canada
Region or state	Montreal, Quebec
Main ingredients	Malt, eggs, honey

The Montreal bagel, (sometimes beigel; Yiddish בײגל beygl, in French Bagel de Montréal), is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, 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 many Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed).

Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade. Minor controversy surrounds the question of who first brought the bagel to Montreal. They were (reportedly) first baked in Montreal by Chaim (Hyman) Seligman, as verified by Montreal historian Joe King, a historian of Montreal Jewry. Seligman first worked in the neighbourhood community of Lachine and later moved his bakery to the lane next door to Schwartz's Delicatessen on Boulevard St. Laurent in central Montreal. Seligman would string his bagels into dozens and patrol Jewish Main purveying his wares, originally with a pushcart, then a horse and wagon and still later from a converted taxi. Seligman went into partnership with Myer Lewkowicz and with Jack Shlafman but fell out with both of them. Seligman and Lewkowicz founded the St. Viateur Bagel Shop in 1957 and Shlafman established Fairmount Bagel in 1919, which both still exist in the present day.