A very interesting subject that seems to have overlooked a significant aspect of the bakery treat - namely, the "Montreal (style) bagel".

As a transplanted Montreal native, I feel compelled to share what I was told about bagels and have held as the truth ever since I was old enough to buy my own.

Apparently there are TWO distinct styles of bagels - those known through the world as "bagels", which as my information has it are actually "Polish style bagels" and then there are Montreal style bagels, which truth be told, are in fact "Russian style bagels". Just as Polish and Russian styles of Vodka are distinctly different, so too it is with the main component of what goes best with lox and cream cheese.

No one needs to explain what a "Polish style bagel" is because that's what anyone in the USA and most of the rest of the world has always assumed was a "bagel". Round, small hole in the center, boiled then baked. Lots of varieties from spinach to pumpernickel, plain to everything. In contrast the Montreal variety for a long time were available only as sesame or poppy and were thinner than the Polish style. Also the boiling water was sweetened and the best bagels (e.g. St. Urbain Bagel Bakery, etc.) baked then in wood-fired open ovens until they were crunchy on the outside and chewy on the inside.

This is not intended to be a "my bagel is better than your bagel" posting. My only intention is to alert all those bagel lovers out there, that there are other bagels; Polish bagels are not alone.

If one's travels ever takes one to Montreal (I suggest in summer!), try a "Montreal bagel". you may not care for it or like us dyed in the wool Montrealers, you may think it's great. Either way, your first Montreal style bagel will give you something to tell the folks back home about.

I made my first trip to Montréal last year, and was delighted to sample the bagels there. they are indeed "similar but different," and just as pleasurable to eat.