. . . . . . . . "Montreal-style bagel"@en . . . . . . . . . . . . . "Bagel de Montreal"@es . . . . . . "The Montreal-style bagel or Montreal bagel (sometimes beigel; Yiddish: \u05D1\u05F2\u05D2\u05DC beygl; French: Bagel de Montr\u00E9al), is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, which also contains sourdough, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked. In some Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed)."@en . . . . . . "250"^^ . . . . "1112591532"^^ . "\uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00(\uC601\uC5B4: Montreal-style bagel \uBAAC\uD2B8\uB9AC\uC62C\uC2A4\uD0C0\uC77C \uBCA0\uC774\uAE00[*])\uC740 \uB3C5\uD2B9\uD55C \uC885\uB958\uC758 \uBCA0\uC774\uAE00\uC758 \uC77C\uC885\uC774\uB2E4. \uAE30\uACC4 \uC791\uC5C5 \uC5C6\uC774 \uC190\uC73C\uB85C \uB9CC\uB4E4\uBA70 \uB098\uBB34\uC5D0 \uBD88\uC744 \uBD99\uC5EC \uAD7D\uB294\uB2E4. \uC5D0 \uBE44\uD574\uC11C \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC740 \uB354 \uC791\uACE0, \uB354 \uB2E8 \uB9DB\uC774 \uB098\uBA70, \uB354 \uBC00\uB3C4\uAC00 \uB192\uB2E4. \uC911\uC559\uC5D0 \uB6AB\uB824 \uC788\uB294 \uBCA0\uC774\uAE00 \uD2B9\uC720\uC758 \uAD6C\uBA4D \uC5ED\uC2DC \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC774 \uC880 \uB354 \uD070 \uD3B8\uC774\uB2E4. \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC740 \uD56D\uC0C1 \uB098\uBB34\uC5D0 \uBD88\uC744 \uBD99\uC5EC \uADF8 \uC704\uC5D0\uC11C \uAD7D\uB294\uB2E4. \uC5FF\uAE30\uB984\uACFC \uB2EC\uAC40\uC774 \uC8FC \uC7AC\uB8CC\uB85C \uB4E4\uC5B4\uAC00\uBA70 \uC18C\uAE08\uC740 \uC774 \uBCA0\uC774\uAE00\uC5D0 \uB4E4\uC5B4\uAC00\uC9C0 \uC54A\uB294\uB2E4. \uADF8\uB9AC\uACE0 \uB098\uBB34\uC5D0 \uBD88\uC744 \uBD99\uC5EC \uAD7D\uAE30 \uC804\uC5D0\uB294 \uBCF4\uD1B5 \uAFC0\uC774 \uB4E4\uC5B4\uAC04 \uB728\uAC70\uC6B4 \uBB3C\uC5D0 \uBCA0\uC774\uAE00\uC744 \uB370\uC6B4\uB2E4. \uB9CE\uC740 \uBAAC\uD2B8\uB9AC\uC62C\uC758 \uBE75\uC9D1\uC5D0\uC11C\uB294 \uC544\uC9C1\uB3C4 \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC744 \uC218\uC791\uC5C5\uC73C\uB85C \uC190\uC218 \uB9CC\uB4E4\uBA70 \uB098\uBB34\uB97C \uD0DC\uC6CC\uC11C \uAD7D\uB294\uB2E4. \uC2DC\uC911\uC5D0\uC11C \uD314\uB9AC\uB294 \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC5D0\uB294 \uC591\uADC0\uBE44 \uC528\uAC00 \uBFCC\uB824\uC9C4 \"\uBE14\uB799 \uC2DC\uB4DC\"\uC640 \uCC38\uAE68\uAC00 \uBFCC\uB824\uC9C4 \"\uD654\uC774\uD2B8 \uC2DC\uB4DC\"\uAC00 \uC788\uB2E4."@ko . . "Flour, malt, eggs, honey"@en . . . . . . "Poppy seed and sesame seed Montreal-style bagels"@en . . "Le bagel de Montr\u00E9al, ou bagel montr\u00E9alais (parfois beigel ; en yiddish : \u05D1\u05F2\u05D2\u05DC beygl), est une vari\u00E9t\u00E9 distinctive de bagel fait \u00E0 la main et cuit au feu de bois."@fr . . . . . . . "\uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00"@ko . . . . . . . . . . . . . . . . . . . . . "\uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00(\uC601\uC5B4: Montreal-style bagel \uBAAC\uD2B8\uB9AC\uC62C\uC2A4\uD0C0\uC77C \uBCA0\uC774\uAE00[*])\uC740 \uB3C5\uD2B9\uD55C \uC885\uB958\uC758 \uBCA0\uC774\uAE00\uC758 \uC77C\uC885\uC774\uB2E4. \uAE30\uACC4 \uC791\uC5C5 \uC5C6\uC774 \uC190\uC73C\uB85C \uB9CC\uB4E4\uBA70 \uB098\uBB34\uC5D0 \uBD88\uC744 \uBD99\uC5EC \uAD7D\uB294\uB2E4. \uC5D0 \uBE44\uD574\uC11C \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC740 \uB354 \uC791\uACE0, \uB354 \uB2E8 \uB9DB\uC774 \uB098\uBA70, \uB354 \uBC00\uB3C4\uAC00 \uB192\uB2E4. \uC911\uC559\uC5D0 \uB6AB\uB824 \uC788\uB294 \uBCA0\uC774\uAE00 \uD2B9\uC720\uC758 \uAD6C\uBA4D \uC5ED\uC2DC \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC774 \uC880 \uB354 \uD070 \uD3B8\uC774\uB2E4. \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC740 \uD56D\uC0C1 \uB098\uBB34\uC5D0 \uBD88\uC744 \uBD99\uC5EC \uADF8 \uC704\uC5D0\uC11C \uAD7D\uB294\uB2E4. \uC5FF\uAE30\uB984\uACFC \uB2EC\uAC40\uC774 \uC8FC \uC7AC\uB8CC\uB85C \uB4E4\uC5B4\uAC00\uBA70 \uC18C\uAE08\uC740 \uC774 \uBCA0\uC774\uAE00\uC5D0 \uB4E4\uC5B4\uAC00\uC9C0 \uC54A\uB294\uB2E4. \uADF8\uB9AC\uACE0 \uB098\uBB34\uC5D0 \uBD88\uC744 \uBD99\uC5EC \uAD7D\uAE30 \uC804\uC5D0\uB294 \uBCF4\uD1B5 \uAFC0\uC774 \uB4E4\uC5B4\uAC04 \uB728\uAC70\uC6B4 \uBB3C\uC5D0 \uBCA0\uC774\uAE00\uC744 \uB370\uC6B4\uB2E4. \uB9CE\uC740 \uBAAC\uD2B8\uB9AC\uC62C\uC758 \uBE75\uC9D1\uC5D0\uC11C\uB294 \uC544\uC9C1\uB3C4 \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC744 \uC218\uC791\uC5C5\uC73C\uB85C \uC190\uC218 \uB9CC\uB4E4\uBA70 \uB098\uBB34\uB97C \uD0DC\uC6CC\uC11C \uAD7D\uB294\uB2E4. \uC2DC\uC911\uC5D0\uC11C \uD314\uB9AC\uB294 \uBAAC\uD2B8\uB9AC\uC62C \uBCA0\uC774\uAE00\uC5D0\uB294 \uC591\uADC0\uBE44 \uC528\uAC00 \uBFCC\uB824\uC9C4 \"\uBE14\uB799 \uC2DC\uB4DC\"\uC640 \uCC38\uAE68\uAC00 \uBFCC\uB824\uC9C4 \"\uD654\uC774\uD2B8 \uC2DC\uB4DC\"\uAC00 \uC788\uB2E4."@ko . . . . . . "Montreal-style bagel"@en . . "10662"^^ . . . "El bagel de Montreal es una variedad distintiva de bagel hecho a mano y cocido en horno de le\u00F1a. En contraste con bagel de Nueva York,\u200B el de Montreal es m\u00E1s peque\u00F1o, dulce y denso, con un agujero mayor, y siempre se cuece en un horno de le\u00F1a. Contiene malta, huevo pero no sal, y se cuece en agua endulzada con miel antes de hornearlo. Las llamas irregulares del fuego de le\u00F1a le dan a su superficie un aspecto moteado. En muchos locales de Montreal los bagels siguen produci\u00E9ndose a mano en hornos de le\u00F1a, a menudo a la vista de los clientes.\u200B Hay dos variedades predominantes: la de semillas negras (de ) y la de semillas blancas (de s\u00E9samo)."@es . . . . . . "Bagel de Montr\u00E9al"@fr . . . . . . "The Montreal-style bagel or Montreal bagel (sometimes beigel; Yiddish: \u05D1\u05F2\u05D2\u05DC beygl; French: Bagel de Montr\u00E9al), is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, which also contains sourdough, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked."@en . . . . . . . . "El bagel de Montreal es una variedad distintiva de bagel hecho a mano y cocido en horno de le\u00F1a. En contraste con bagel de Nueva York,\u200B el de Montreal es m\u00E1s peque\u00F1o, dulce y denso, con un agujero mayor, y siempre se cuece en un horno de le\u00F1a. Contiene malta, huevo pero no sal, y se cuece en agua endulzada con miel antes de hornearlo. Las llamas irregulares del fuego de le\u00F1a le dan a su superficie un aspecto moteado."@es . . . . . "Le bagel de Montr\u00E9al, ou bagel montr\u00E9alais (parfois beigel ; en yiddish : \u05D1\u05F2\u05D2\u05DC beygl), est une vari\u00E9t\u00E9 distinctive de bagel fait \u00E0 la main et cuit au feu de bois."@fr . . . . . . . . . . "1093595"^^ . "Montreal-style bagel"@en . . . . "Flour,malt,eggs,honey" . . . . . . . . . . . . . .