Montréal-Style Bagels
Bagels & Pretzels
Sweeter, smaller, and denser than their New York cousins — Montréal bagels are boiled in honey water and baked in a wood-fired oven style.
Prep Time
30 min
Proof Time
1h
Bake Time
18 min
Servings
10
Calories
220
Ingredients
- 4 cups bread flour
- 2¼ tsp instant yeast
- 1⅓ cups warm water
- 2 tbsp malt syrup or honey
- 1½ tsp salt
Instructions
- 1
Mix & Knead
Combine flour, yeast, malt syrup, salt, and water. Knead 10 minutes until firm and smooth.
- 2
Rise
Cover and rise 45–60 minutes until puffy.
- 3
Shape
Divide into equal pieces and shape into rings or pretzel shapes.
- 4
Boil/Dip
Boil in malt water or dip in a baking soda bath as directed.
- 5
Top & Bake
Add toppings. Bake at 425°F (220°C) for 18–20 minutes until deep golden.
Baker's Notes
“The boil is what makes a bagel a bagel. Skipping it gives you a roll, not a bagel. The malt syrup in the boiling water adds colour and subtle sweetness.”
— Baker Thomas Moreau
Nutrition Facts
220
cal
8g
Protein
7g
Fat
33g
Carbs
4g
Fiber
272mg
Sodium
Tips & Tricks
- •The boil/dip step is what gives bagels and pretzels their distinctive chewiness.
- •These are best eaten the same day — toast leftovers for best results.
- •Use a firm dough — bagel dough should be stiffer than regular bread dough.
Reviews (3)
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
