About This Recipe
Montréal bagels are a whole different animal from their New York cousins — smaller, sweeter, and denser, with a crackly, caramelised crust that comes from being boiled in honey water before baking. They were born in Jewish bakeries along St. Laurent Boulevard in the early 1900s, and the tradition never really left. You still find them stacked high in wooden baskets at corner bakeries across the city, fresh out of wood-fired ovens.
The secret is in the boil. Dipping each ring in malt-sweetened water before baking locks in that signature chewy interior while giving the outside a deep golden sheen. Once they hit the oven, the heat does the rest — crisp crust, soft crumb, and just enough sweetness to make you reach for a second one before you've even finished your coffee.
Tips for the Best Montréal-Style Bagels
Keep your dough firmer than you think — bagel dough should feel stiffer than regular bread dough, so don't add extra water. The boil or dip in baking soda bath is essential for that chewy texture, and a hot oven around 220°C is where the magic happens. These bagels taste best the same day; toast any leftovers for best results.
What to Serve With It
Serve warm with a generous smear of cream cheese — classic Montreal style calls for plain, but flavoured varieties work beautifully too. Pair with a black coffee or a smoked meat sandwich from Schwartz's for a proper local breakfast. They also make excellent toast with jam or peanut butter, and sliced thin, they're perfect for breakfast sandwiches with bacon and egg.
Storage & Reheating
These bagels are best enjoyed the same day, but if you have leftovers, wrap them tightly in plastic wrap and freeze them — they hold up better frozen than kept at room temperature. Thaw overnight in the fridge or at room temperature, then reheat in a toaster or 180°C oven for 5 minutes to revive that crisp crust.
