If the hubbub around the bready beast was any indication, New York bagels would seem to be the only ones out there -- chewy behemoths with small holes and lots of room for toppings. Gotham has a competitor in the Montreal-style bagel, however. These tasty rounds are distinguished by larger holes, flatter, denser bodies and a slightly sweet flavor (from a dash of malt and a quick boil in honey-sweetened water).
Above is the first video in a 3-part series detailing how to make Montreal-style bagels. Some say there should be no salt in these babies, but many recipes call for it, so it's your choice. (It's worth noting fellow makes his bagels plumper than the usual slim version, so the fluffiness quotient is also up to you.)
Tip: An easy way to add sesame or poppy seeds to bagels is to pour seeds on to a plate or in a bowl and dip the bagel in post-boil. Sprinkling them on also works, but more coverage can be snagged via a quick roll.
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