Make your weekend morning even better by whipping up a batch of these delicious Montreal-Style Bagels!
When I was about 15 years old, my mother worked as a summer professor at McGill University in Montreal. While she was busy working and teaching classes, my siblings and I were exploring the beautiful town. I loved everything about Montreal, from the French-style architecture and Quebec dialect to amazing museums and, most importantly, the delicious food. From brassieres to bakeries, you can truly find anything you want in the city—and for a foodie like me, it was pure heaven.
However, it wasn’t until the last day of our trip that we went into the St-Viateur Bagel Shop. This local landmark is the city’s longest-running bagel shop, and it’s open 24 hours a day, seven days a week. It’s well-known throughout town for having some of the best Montreal-style bagels—and let me tell you—it truly did not disappoint. Each bagel is hand-rolled, dipped into a sweet honey-water solution, and then baked until golden brown in their wood-fired oven. The whole store is perfumed with a mouthwatering aroma of tasty bagels and toasted sesame seeds.
I haven’t been back since that first visit, and to this day, I can’t stop thinking about it—that is, until I found this recipe. I made a batch of these bagels last weekend, and with minimal resting time for the dough, I was gobbling them up before noon even hit. So skip your New York-style bagels, and try mixing things up by making a batch of these delicious Montreal-style bagels!
What’s the difference between a Montreal-style and New York-style bagel?
For those of you who don’t know, there are actually different bagel styles beyond the classic New York version. Indeed, just north of the border, our Canadian neighbors have been crafting some of the most exceptional bagels you’ll ever experience. Several key differences make Montreal-style bagels so distinctive. For starters, the bagels are much sweeter due to being boiled in a honey-sweetened water rather than a malt water solution. These bagels are also more compact—smaller, thinner, and denser than their New York counterparts, with a more prominent center hole. The wood-fired oven baking also gives them a unique flavor and texture. In contrast, New York-style bagels are easily identifiable by their larger, thicker structure and smaller hole.
How do I store leftovers?
If you have any leftover bagels, I recommend storing them in an airtight container or Ziploc bag on the countertop for up to 3 days or in the fridge for 5-7 days. You can also store them in the freezer for up to 3 months. If you freeze them whole, you can heat them directly from frozen in a 375°F oven for 4-5 minutes for crispy results or wrap them in foil for 10-15 minutes for a softer texture. For sliced frozen bagels, you can toast them directly from frozen in a regular toaster or place them cut-side up on a baking sheet at 375°F for 5-8 minutes.
Serving suggestions
These bagels, fresh out of the oven and smeared with cream cheese or salted butter, are absolutely divine. However, sometimes I like to switch up my bagel topping once in a while. The toasted sesame seeds on the bagel pair perfectly when smeared with this Easy Homemade Labneh Recipe, Greek Yogurt Dip, or even some Tzatziki! On weekends, when I have more time, I like to pair them with this lovely Fruit Salad Recipe, some Soft Scrambled Eggs, and a plate of Breakfast Potatoes.
Ingredients
- 1 1/2 cups warm water about 95°F to 100°F
- 2 1/4 teaspoons active dry yeast 1 package
- 4 1/2 tablespoons sugar
- 4 1/2 cups bread flour plus extra if needed
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/3 cup honey plus 2 tablespoons for boiling
- Adequate water for boiling
- Sesame seeds or poppy seeds or a mix of both for topping
Instructions
- In a large measuring cup, combine the warm water, yeast, and sugar. Mix well and let sit for a few minutes until foamy.
- In a large bowl or stand mixer bowl, whisk together the bread flour and kosher salt. Add the yeast mixture and olive oil. Mix until a dough begins to form.
- Knead the dough for 8-10 minutes until smooth and elastic. If the dough is too sticky, add extra flour, 1 tablespoon at a time, until it holds together and remains soft.
- Form the dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth, and let it proof for about 1 hour or until it's doubled in size.
- Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and let rest for 5 minutes.
- Roll each dough ball into a long rope (about 8-10 inches). Bring the ends together, overlapping them by 1-2 inches, and press firmly to seal the joint.
- Place the shaped bagels on a lightly floured surface, cover loosely with a towel or plastic wrap, and let them rise for 30 to 45 minutes.
- Preheat your oven to 450°F. In a shallow pot, combine enough water to cover the bagels and stir in 2 tablespoons of honey. Bring the mixture to a simmer.
- Gently lower one bagel into the simmering water and boil it for about 45 seconds on each side. Use a slotted spoon to remove it.
- Immediately dip the hot bagel into a plate of sesame seeds (or your chosen topping). Place it on a parchment-lined baking sheet and repeat with the remaining bagels. Bake in the preheated oven for 16 minutes until golden brown, flipping halfway through.
- Remove the bagels from the oven and let cool on a rack for at least 30 minutes before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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