Sunday Roast

Montreal-Style Bagels Recipe

Outline of the Article

H1: Montreal-Style Bagels Recipe

• H2: Introduction to Montreal-Style Bagels

  • H3: What Makes Montreal Bagels Unique?

  • H3: A Brief History of Montreal Bagels

• H2: Ingredients You’ll Need

  • H3: Basic Ingredients

  • H3: Optional Toppings and Flavor Variations

• H2: Kitchen Tools and Equipment

• H2: Step-by-Step Recipe Guide

  • H3: Step 1 – Preparing the Dough

  • H3: Step 2 – First Rise

  • H3: Step 3 – Dividing and Shaping the Bagels

  • H3: Step 4 – Boiling the Bagels in Honey Water

  • H3: Step 5 – Adding Seeds and Toppings

  • H3: Step 6 – Baking to Perfection

• H2: Key Differences Between Montreal and New York Bagels

• H2: Tips for Perfect Homemade Montreal Bagels

  • H3: Getting That Signature Chewiness

  • H3: Avoiding Common Mistakes

• H2: Storing and Reheating Bagels

• H2: Best Ways to Serve Montreal Bagels

  • H3: Classic Pairings

  • H3: Creative Serving Ideas

• H2: Health Benefits and Nutrition Facts

• H2: Montreal Bagel Culture Today

• H2: Final Thoughts and Baking Encouragement

• H2: FAQs

  • H3: Can I freeze Montreal-style bagels?

  • H3: Why is honey water used for boiling?

  • H3: What toppings are traditional?

  • H3: Can I make the dough ahead of time?

  • H3: How long do homemade bagels stay fresh?

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Montreal-Style Bagels Recipe

Introduction to Montreal-Style Bagels

If you've ever walked the streets of Montreal on a crisp morning, the smell of fresh bagels wafting from a wood-fired oven is unforgettable. Unlike the puffier New York cousin, Montreal-style bagels are denser, sweeter, and delightfully chewy. And guess what? You don’t have to book a flight to Quebec—you can make them right in your own kitchen!

What Makes Montreal Bagels Unique?

Montreal bagels are smaller, thinner, and slightly sweet thanks to a touch of honey in the dough and boiling water. They're traditionally baked in wood-fired ovens, which give them a smoky crust, but your home oven will do just fine with a few tips and tricks.

A Brief History of Montreal Bagels

Introduced by Jewish immigrants from Eastern Europe in the early 1900s, Montreal bagels quickly became a beloved staple. Two famous bakeries, Fairmount and St-Viateur, still argue over who does it better—and honestly, they're both amazing.

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Ingredients You’ll Need

Let’s get our ingredients lined up before we dive into the doughy goodness.

Basic Ingredients

• 4 cups bread flour (plus extra for dusting)

• 1 tablespoon active dry yeast

• 1 ½ teaspoons salt

• 3 tablespoons sugar

• 1 egg

• 1 tablespoon oil (canola or neutral oil)

• 1 cup warm water

• 3 tablespoons honey (for the dough)

• 3 tablespoons honey (for the boiling water)

Optional Toppings and Flavor Variations

• Sesame seeds

• Poppy seeds

• Everything bagel mix

• Dried onion flakes

• Cinnamon & sugar

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Kitchen Tools and Equipment

• Large mixing bowl

• Measuring cups & spoons

• Dough scraper or sharp knife

• Large pot for boiling

• Slotted spoon

• Baking sheet

• Parchment paper

• Wire rack for cooling

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Step-by-Step Recipe Guide

Ready to make magic? Let’s bake!

Step 1 – Preparing the Dough

In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy. Add sugar, honey, egg, oil, and salt. Slowly stir in flour, one cup at a time, until a soft dough forms.

Step 2 – First Rise

Knead the dough on a floured surface for 10 minutes until it’s smooth and elastic. Place in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled.

Step 3 – Dividing and Shaping the Bagels

Punch down the dough and divide it into 12 equal pieces. Roll each into a rope about 8 inches long, then form into a circle and pinch the ends tightly together.

Step 4 – Boiling the Bagels in Honey Water

Bring a large pot of water to a boil and stir in 3 tablespoons of honey. Drop in bagels (a few at a time), boiling each for 30 seconds per side. This step gives them that shiny crust and chewy texture.

Step 5 – Adding Seeds and Toppings

While still wet from boiling, press each bagel into your topping of choice—sesame is the classic!

Step 6 – Baking to Perfection

Place bagels on a parchment-lined baking sheet. Bake at 425°F (220°C) for 20–25 minutes, flipping once halfway through, until golden brown.

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Key Differences Between Montreal and New York Bagels

• Sweet vs. Savory: Montreal bagels have honey in both dough and boil.

• Size & Shape: They’re smaller with a bigger hole.

• Texture: Denser and chewier.

• Baking Method: Traditionally wood-fired, but easily done at home.

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Tips for Perfect Homemade Montreal Bagels

Getting That Signature Chewiness

The key lies in boiling them briefly in honey water. It locks in the texture and adds a sweet note that’s unmistakably Montreal.

Avoiding Common Mistakes

• Don’t skip the kneading—it builds structure.

• Boil, don’t poach. You want a rolling boil.

• Seal the ends well or they’ll unravel while boiling.

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Storing and Reheating Bagels

Store in a paper bag for up to 2 days or freeze for up to 3 months. To reheat, pop one in the oven or toaster for a crispy exterior and soft center.

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Best Ways to Serve Montreal Bagels

Classic Pairings

• Cream cheese & lox

• Butter & jam

• Peanut butter & banana

Creative Serving Ideas

• Bagel breakfast sandwich with eggs and veggies

• Pizza bagel (kid-approved!)

• Bagel croutons for salad

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Health Benefits and Nutrition Facts

Montreal bagels are slightly lower in fat than some commercial bagels. One medium bagel has around 250–300 calories. Opt for whole wheat flour if you're looking to boost the fiber content.

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Montreal Bagel Culture Today

Montrealers take their bagels seriously—it’s more than food, it’s tradition. Whether you're team Fairmount or St-Viateur, one thing's for sure: Montreal bagels are a point of pride.

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Final Thoughts and Baking Encouragement

There’s something magical about baking your own Montreal-style bagels. The smell, the taste, the satisfaction—they hit differently. Whether you’re reliving a memory or just exploring new flavors, these bagels will win you over, one chewy bite at a time.

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FAQs

Q1: Can I freeze Montreal-style bagels?
Absolutely! Once cooled, pop them in a freezer bag and freeze for up to 3 months. Toast before eating for best texture.

Q2: Why is honey water used for boiling?
It adds a hint of sweetness and gives the bagels their signature glossy crust.

Q3: What toppings are traditional?
Sesame and poppy seeds are the go-tos, but feel free to get creative!

Q4: Can I make the dough ahead of time?
Yes! Let it rise in the fridge overnight and bring to room temp before shaping.

Q5: How long do homemade bagels stay fresh?
They’re best eaten within 2 days but can last longer when stored properly or frozen.

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