Montreal-Style Bagels
Montreal's contribution to bagel greatness: hand-rolled, poached in honey water and baked in a wood oven until blistered, chewy and faintly sweet. Ingredients: flour, yeast, malt or sugar, eggs, oil, honey (for the poaching water), sesame or poppy seeds, salt.
What it is
Montreal's contribution to bagel greatness: hand-rolled, poached in honey water and baked in a wood oven until blistered, chewy and faintly sweet. Ingredients: flour, yeast, malt or sugar, eggs, oil, honey (for the poaching water), sesame or poppy seeds, salt. Recipe: 1) Make a stiff dough; roll into ropes and form rings by hand. 2) Proof briefly. 3) Poach in honey-sweetened water. 4) Coat thickly with seeds; bake on burlap-wrapped boards in a wood-fired oven, flipping midway. Serve: warm from the paper bag, or with cream cheese and lox. Flavor: denser and sweeter than New York's, with a wood-fire chew. History: brought by Eastern European Jewish bakers in the early 1900s; St-Viateur (1957) and Fairmount (1919) still bake them around the clock. See also: Poutine, Tourtière.
How we help
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
- Have you already received a notice, letter or charge related to montreal-Style Bagels? Who issued it: the board, the management company or a third party?
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- Who manages it: a professional management company, the board itself or another model?
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