Search results
Results from the WOW.Com Content Network
Exterior view, with metal cart in front, used to transport bagels St-Viateur has various branch locations besides the original bakery, including this one pictured on Mount Royal Avenue. St-Viateur Bagel is a famous Montreal-style bagel bakery located in the neighbourhood of Mile End in the borough of Le Plateau-Mont-Royal, Montreal, Quebec, Canada.
You can find bagels all across America these days (and in Canada, where sweeter Montreal-style bagels, like the ones sold at the iconic St-Viateur, are popular), but there’s nothing like a real ...
The Montreal-style bagel or Montreal bagel (sometimes beigel; Yiddish: בײגל, romanized: beygl; French: Bagel de Montréal) is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York–style bagel , [ 1 ] the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a ...
Next, we checked out the city’s most famous, rivalrous bagel shops, St-Viateur and Fairmount. Both serve bagels that are boiled in honey water, making them much sweeter than their New York ...
The New York–style bagel is the original style of bagel available in the United States, originating from the Jewish community of New York City, and can trace its origins to the bagels made by the Ashkenazi Jews of Poland. A traditional New York-style is typically larger and fatter than a mass-produced bagel, or a wood-fired Montreal-style ...
The wood oven-baked Montreal bagel is much thinner and slightly sweeter in flavor than the NYC bagel. ... unique brand of bagel and rather rides the coattails of the New York-style breakfast food ...
Lower the bagels into the water one at a time, and allow to boil for one minute on each side (2 minutes on each side if you want a chewier bagel, says our source recipe). They should look quite a bit different. This is where you put the toppings on. Optionally, you can do an egg wash as well (we did!).
The St. Louis style bagel refers not to composition, but to a particular method of slicing the bagel. [35] The St. Louis style bagels are sliced vertically multiple times, instead of the traditional single horizontal slice. [35] The slices range from 3 to 6 mm (0.12 to 0.24 in) thick. [36] This style of bagel was popularized by the St. Louis ...