I've thought about making bagels for years, but since I have access to fresh, delicious bagels, I haven't - but maybe I just have to do it! I love to bake and to try baking everything at least once. Since most people are familiar with the NY-style bagel, I wanted to mention the very different Montreal-style bagel. These are generally sesame-topped, boiled, then baked on long wooden planks in a wood-burning oven. The wood smoke contributes to their distinctive flavor. I've posted two links for anyone who wants to see photos of the process and the finished product - which is quite flat (Like PJ's 3-minute steamed ones)! These bakeries are open 24 hrs a day. Only the sales counter separates you from where the bagel-making takes place; you can peer right into the hearth. The cashier grabs some of hot ones from a heaping pile for you while the cool ones are bagged for sale in grocery stores. They are best eaten hot so we usually do that on the way home - without cream cheese - scattering sesame seeds in the car as we do! Once cool, we eat them toasted. http://www.fairmountbagel.com/eng/index.htm http://www.stviateurbagel.com/content/?id=53 Thanks for the blog and its constant source of inspiration. Sadly, I haven't seen KA products in Montreal, so I stop at your store if I am driving south or mail order. Boy, do I love your store and on-site bakery!

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