There are two types of people in Montreal. Those who are passionate about Montreal Bagels, and those who are lying to you :)

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Introduced to Canada in the early twentieth century, Montreal Bagels are very different from their New York cousins. They are sweeter, more chewy and boast a larger hole.

 

Traditionally they are shaped by hand and baked in a wood fired oven.  Where the New York Bagel is made from a lean dough, the Montreal bagels are made from an encriched dough with eggs, oil and plenty of honey.

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The Experience

 

Join Babette for a morning that covers both the theory and the hands-on craft of authentic Montreal bagel making - straight from the recipe in her book, proven to work without a wood fired oven.

 

You'll arrive to find the dough prepped and ready to shape. Once your first batch is shaped and proofing, you'll mix your own dough from scratch to take home and bake at your own pace.

 

Then comes the honey bath - we'll cover the right ratio and how to know when your bagels have had enough time in the bath - followed by the seasoning: poppy seeds, black and white sesame, salt flakes. To taste, as it should be.

 

While the oven does its work, we'll settle in for a charcuterie-style lunch with coffee, tea, and a glass of wine or two.
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And because no Montreal bagel story is complete without it, fresh, cold local cream cheese will be waiting for that very first batch straight out of the oven.

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Skill level: Beginner
Duration: 4 hours
What to bring: Apron, container for your dough and bread, notepad and pen
Price: $115

 

Includes: Tea, coffee, lunch with wine, all ingredients, a dozen bagels. Half made in the workshop and half to take home and bake yourself.