Montreal-style Bagels

Montreal-style Bagels

Montreal’s bagels are the unsung heroes of great Canadian food. Sweeter, denser and thinner than their NYC counterparts, Montreal bagels are baked in wood fire ovens and are often covered in poppy or sesame seeds. The two heavyweights in the Montreal bagel game are St. Viateur and Fairmount Bagel, both of which (we can confirm) are amazing.


  • 1 1/2 cups warm water
  • 5 tablespoons granulated sugar
  • 3 tablespoons canola oil
  • 8 grams or 1 package active dry yeast
  • 2 large eggs DIVIDED (one is for the dough and one is for an egg wash)
  • 1 tablespoon maple syrup
  • 4 - 4 1/2 g cups all purpose unbleached flour, 630
  • 1 teaspoon salt
  • 3/4 cup poppy seeds or sesame seeds or any seed you want optional
  • 16 cups of water
  • 1/3 cup honey


  1. In a large bowl whisk together the warm water, sugar, canola oil, yeast, 1 egg and syrup. Combine until the yeast dissolves.
  2. Stir in salt and one cup of the flour. Add enough flour to make a shaggy, soft dough, about 3 cups.
  3. Knead your dough for about 12 minutes (if kneading by hand), adding flour as needed as you go (I added an additional 1/2 cup, giving a total of 4 1/2 cups of flour). I used my stand mixer with the bread hook to make this and took about 5 min medium speed
  4. Once your dough is firm and smooth, cover with inverted bowl and let the dough rest 1 hour.
  5. Divide the dough into 12 equal parts. Roll each piece into a 8-10 inch rope, then curve each one pressing together the ends to make a bagel shape. Make sure that the ends are firmly stuck together or they will come apart when you boil them.
  6. Let the shaped dough rise for 30 minutes
  7. About five minutes before your dough is finished rising, fill a large pot with water (16 cups of water) and stir in the honey. Bring that to a boil.
  8. Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
  9. Boil your bagels by placing them in the pot (3-4 at a time, you don't want them to be on top of one another), and boil for 45 seconds on each side (90 seconds total). Remove and let the water drain off onto a clean towel or paper towel.
  10. In a small bowl whisk your egg. Brush your bagels with the egg mix and add seeds as you wish. I used sesame seeds but you can use any seeds you want or even leave them plain if you wish.
  11. Bake at 425 F for 8-10 minutes (they should be starting to get golden brown on the side touching the baking tray), then flip and bake another 6-8 minutes (until completely light, golden brown). This is really going to depend on your oven temperature. Usually the second side (and the second batch) bakes a lot faster than the first so keep an eye on it! I have done bagels before without flipping them and they have come out very good also.
  12. Allow to cool on a cooling rack.
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