{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Montreal claims to have the best bagels in the world' data-url='/boclips/videos/5c54c1e4d8eafeecae15596c' data-video-url='/boclips/videos/5c54c1e4d8eafeecae15596c' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nMontreal claims to have the best bagels in the world\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP Television Fairmount Bagel Shop, Montreal, Canada - 13 November 2010 1. Baker dipping bagels in sesame seeds and laying them on planks for wood-burning stove.2. Baker taking bagels out of oven on wooden planks and dropping them in a...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television \u003cbr/\u003eFairmount Bagel Shop, Montreal, Canada - 13 November 2010 \u003cbr/\u003e1. Baker dipping bagels in sesame seeds and laying them on planks for wood-burning stove.\u003cbr/\u003e2. Baker taking bagels out of oven on wooden planks and dropping them in a bucket. \u003cbr/\u003e3. Close of bagels in bucket. \u003cbr/\u003e4. SOUNDBITE (English) Irwin Shlafman, Owner, Fairmount Bagel:\u003cbr/\u003e\"We've been making our bagels the same way for about 100 years. My grandfather came here from Russia. He had a particular recipe with him, and he used that recipe and he taught it to my father. My father used it and my father taught it to me, and we still use it today. We haven't changed anything about the way we make our bagels, the ingredients we use from the original time that my grandfather came here from Montreal.\"\u003cbr/\u003e5. Close of machine mixing bagel dough. \u003cbr/\u003e6. Medium of Shlafman at machine that mixes bagel dough. \u003cbr/\u003e7. Tilt down on baker rolling dough into bagels.\u003cbr/\u003e8. Close of baker's hands rolling dough.\u003cbr/\u003e9. Medium of bagels in pot of boiling honey water.\u003cbr/\u003e10. Over the shoulder tilt down on baker placing bagels on sheets for oven.\u003cbr/\u003e11. Pan from parked car to Fairmount Bagel building and sign.\u003cbr/\u003e12. Medium of Fairmount Bagel sign on exterior of building.\u003cbr/\u003e13. Close of Fairmount Bagel sign on exterior of building.\u003cbr/\u003e14. Tilt down on Shlafman sorting bagels.\u003cbr/\u003e15. Pan from store worker to crowds in line waiting to purchase bagels.\u003cbr/\u003e16. SOUNDBITE (English) Erin Griffith, Bagel Lover: \u003cbr/\u003e\"Really, I like the sweetness of the bagels. There's something about these bagels, they have a special, like, taste to them that you can't find even at the other, at the St. Viateur Bagel. It's just not the same. And the big bonus with their sesame bagels is that they're so popular that every time you go to buy one you're going to get it fresh and hot.\"\u003cbr/\u003e17. Close tilt down on different varieties of bagels for sale. \u003cbr/\u003e18. SOUNDBITE (English) Sara Ahmed, Bagel lover: \u003cbr/\u003e\"They're probably, like, the best ones you can get around here, because they're not like the other bagels that are just like bread. This one has a nicer texture and taste, so that's why we keep coming back.\" \u003cbr/\u003eAP Television\u003cbr/\u003eSt. Viateur Bagel, Montreal, Canada - 13 November 2010\u003cbr/\u003e19. Baker taking bagels out of oven on wooden plank and tossing them in the air into bucket and close of bagels for sale.\u003cbr/\u003e20. Pan of bagel shop workers packaging bagels and taking them to customers at counter.\u003cbr/\u003e21. Tilt down on photo of St. Viateur Bagel owner, Joe Morena, to newspaper article and photo of his son who runs one of the company's stores\u003cbr/\u003e22. SOUNDBITE (English) Joe Morena, Owner, St. Viateur Bagel: \u003cbr/\u003e\"I think the distinct taste in our bagel is the fact that they're chewy on the inside and crusty on the outside, because when they go into the honey water, the honey gives them that little glaze. Then they go in the wood-burning. The wood and the smoke just gives them the right chewy taste and crispness on the outside. And that's definitely the difference. Every bagel is made with a lot of love.\"  \u003cbr/\u003e23. Pan from customers in line to worker packing bagels.\u003cbr/\u003e24. Close tilt down on matzoh crackers, cookies and bagels for sale.\u003cbr/\u003e25. Medium of baker's hands rolling bagel dough and formed bagels.\u003cbr/\u003e26. Medium of baker stirring bagels in boiling honey water.\u003cbr/\u003e27. Close of bagels in boiling honey water.\u003cbr/\u003e28. Close pan across different varieties of bagels for sale. \u003cbr/\u003e29. Wide of Montreal food writer, Amie Watson, eating a sesame bagel in the shop. \u003cbr/\u003e30. Close of Watson eating a bagel.\u003cbr/\u003e31. Close of sesame bagel in Watson's hands.\u003cbr/\u003e32. SOUNDBITE (English) Amie Watson, Montreal Food Writer and Bagel Aficionado: \u003cbr/\u003e\"Definitely for me, Montreal. Just because, the New York style bagel, the main difference is they'll be a lot bigger, they'll be a lot thicker. For me, it's more like a sandwich bagel. It's something you want to fill with something else. It will be a bit fluffier, and Montreal style bagel, it's a firmer bagel, a little crustier. The crust will be a little rougher so you get the initial crunch and then you get the chew of the bagel.\"   \u003cbr/\u003e33. Tilt up from bagels to workers packing bagels and bringing them to customers at the counter. \u003cbr/\u003eMany people in Montreal claim their city makes the finest bagels in the world, even better than the famed bagels from New York. \u003cbr/\u003eIn Montreal itself, a decades-old rivalry goes on between two local bakeries. Each woos countless loyal bagel fans and insists their bread is the best. \u003cbr/\u003eAt Fairmount Bagel in Montreal, Canada, the only thing that has changed in decades is the growing number of people who line up out the door to buy fresh, piping hot bagels. \u003cbr/\u003eThe place is crowded and steamy, but it's worth the wait if you love bagels. \u003cbr/\u003eDozens of shops claim to make authentic Montreal bagels, but Fairmount Bagel owner, Irwin Shlafman, says they are the only one that keeps with tradition. Shlafman's grandfather, Isadore, started selling bagels in a Montreal lane in 1919 before opening the bagel shop soon after. \u003cbr/\u003e\"We've been making our bagel the same way for about 100 years,\" says Shlafman. \"My grandfather came here from Russia. He had a particular recipe with him, and he used that recipe and he taught it to my father. My father used it and my father taught it to me, and we still use it today. We haven't changed anything about the way we make our bagel or the ingredients we use from the original time that my grandfather came here from Montreal.\"\u003cbr/\u003eThe bakery guards its bagel recipe like the royals guard their crown jewels. The dough is made from just eight ingredients: flour, sugar, yeast, oil, honey, egg, malt and water. Knowing just how much of each to use is the key to great bagels, experts say. \u003cbr/\u003eThe dough is blended in a machine and once it's ready, expert-trained bakers get to work rolling it out, shaping the dough into bagels one at a time. \u003cbr/\u003eAfter the dough has risen for 45 minutes, the bagels are soaked in boiling hot honey water. This gives them an irresistible, je ne sais quoi and has become a trademark of Montreal bagels. \u003cbr/\u003eThere are dozens of varieties, from poppy seed, cinnamon raisin, and sesame seed, the most popular of all. Here they are baked to perfection in wood-burning ovens. They start out close to the fire to give the bagels a crispy crust, but they are soon moved away from the flames to make sure the dough stays chewy on the inside.\u003cbr/\u003eShlafman is on the floor every day and says his bakers go through a rigorous training programme to ensure their bagels are made just as they were in the old days.\u003cbr/\u003eThrongs of loyal customers in Montreal adore Fairmount bagels. Even though there is nowhere to sit and devour bagels inside, that doesn't stop them from coming to the modest looking bakery that has become a landmark of culture and great food in the city.\u003cbr/\u003e\"Really, I like the sweetness of the bagels,\" says regular customer and bagel lover, Erin Griffith. \"There's something about these bagels, they have a special, like, taste to them that you can't find even at the other, at the St. Viateur Bagel. It's just not the same. And the big bonus with their sesame bagels is that they're so popular that every time you go to buy one you're going to get it fresh and hot.\"\u003cbr/\u003eThere's a saying, \"You don't have to be Jewish to enjoy eating bagels,\" and it's definitely true in Montreal, one of the most multicultural cities in the world. \u003cbr/\u003eCustomers figure out which bakery they like best, and they usually stick to it. \"They're probably, like, the best ones you can get around here, because they're not like the other bagels that are just like bread,\" says Fairmount Bagel customer, Sara Ahmed. \"This one has a nicer texture and taste, so that's why we keep coming back.\" \u003cbr/\u003eA few blocks away, another bustling bagel shop has just as many loyal fans. \u003cbr/\u003eThe bakers at St. Viateur Bagel also roast their bagels in wood-fired ovens. They make their bagels 24/7 and pump out more than 1,000 dozen every day. \u003cbr/\u003eAs a teenager, St. Viateur owner, Joe Morena, worked for the shop's original owner, Myer Lewkowicz. When the older bagel master retired in 1963, Morena took over the business and now runs four bakeries and two cafes with his sons. \u003cbr/\u003e\"I think the distinct taste in our bagel is the fact that they're chewy on the inside and crusty on the outside, because when they go into the honey water, the honey gives them that little glaze,\" says Morena. \"Then they go in the wood-burning. The wood and the smoke just gives them the right chewy taste and crispness on the outside. And that's definitely the difference. Every bagel is made with a lot of love.\"\u003cbr/\u003eOn weekends, the bakery is one of the busiest in the city. The queue stretches out the door as the bagels come flying from the wood-burning ovens. \u003cbr/\u003eOnce the dough is mixed, everything else is done by hand. Bakers roll it into countless bagels every day. Here too, they've given a signature honey soak. \u003cbr/\u003eAmie Watson is a Montreal food writer and bagel aficionado. She says if there were a prize for the best bagel shop on the planet, it would go to St. Viateur, hands down. \u003cbr/\u003eHer favourite are sesame seed bagels, because she says the wood-burning ovens give the seeds a special buttery, nut flavour. She insists there's no doubt which city - Montreal or New York - makes the best bagels. \u003cbr/\u003e\"Definitely, for me, Montreal,\" says Watson. \"Just because, the New York style bagel, the main difference is they'll be a lot bigger, they'll be a lot thicker. For me, it's more like a sandwich bagel. It's something you want to fill with something else. It will be a bit fluffier, and Montreal style bagel, it's a firmer bagel, a little crustier. The crust will be a little rougher so you get the initial crunch and then you get the chew of the bagel.\"\u003cbr/\u003eBut don't let the food critics have the last word. If you haven't been to Montreal yet, this could be the time to try the city's bagels for yourself. \u003cbr/\u003ewacky\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci 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