Montreal-Style Bagels
Montreal-style bagels Say it: mahn-tree-AWL stile BAY-gulz
Montreal-style bagels are the city’s beloved small, dense, chewy bagels, recognizable by their wide hole, honey-sweetened dough and wood-fired char. They are boiled in honey water, then topped with sesame or poppy seeds and baked until glossy and golden. Unlike puffier New York bagels, they are slightly sweeter and more compact, with a crackly crust and tender interior. They are eaten fresh from the bakery, often plain or with cream cheese, at breakfast or as an anytime snack.
Montreal-Style Bagels
Montreal-style bagels
Pronounced mahn-tree-AWL stile BAY-gulz
- Serves
- 4
- Prep
- 2 hr
- Cook
- 22 min
- Total
- 2 hr 22 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Water bath
Topping
Method
In a large bowl or the bowl of a stand mixer, whisk the bread flour and instant yeast. Add the warm water, egg, and honey, and mix until a shaggy dough forms.
Knead with the dough hook on medium-low for 8 to 10 minutes, or by hand on a lightly floured surface for 12 to 15 minutes, until the dough is smooth, stiff, and only slightly tacky.
Cover the bowl and let the dough rise at room temperature for 1 1/2 to 2 hours, until doubled in size and a gentle poke leaves a slow-fading indentation.
Turn the dough out and divide it into 8 equal pieces, about 3.5 oz (100 g) each. Roll each piece into an 8- to 9-inch (20- to 23-cm) rope, wrap it around your hand, and pinch the ends together to seal, or poke a hole through the center and stretch it to about 1 1/2 inches (4 cm).
Place the shaped bagels on a lightly floured baking sheet, cover, and rest for 20 to 30 minutes while you heat the oven to 450°F (230°C) and bring the water and honey to a gentle boil in a wide pot.
Lower 2 or 3 bagels into the simmering honey water and boil for 1 minute, then flip and boil for 1 minute more, until slightly puffed and glossy. Lift them out with a slotted spoon and drain briefly.
Dip the wet top of each bagel into sesame seeds or poppy seeds, then place it seed-side up on a parchment-lined baking sheet.
Bake for 18 to 22 minutes, rotating the sheet halfway, until the bagels are deep golden brown and the bottoms sound hollow when tapped.
Transfer to a wire rack and cool for at least 10 minutes before splitting and eating.
Regional variant: New York-style bagel
New York-style bagels are larger and puffier: use 4 1/2 cups (560 g) bread flour, 1 1/2 cups (360 ml) water, 2 tsp (12 g) salt, 1 tbsp barley malt syrup, and no egg. Shape into 8 larger rings, boil 1 to 2 minutes per side in water with 1 tbsp malt syrup, and bake at 425°F (220°C) until deep golden.
Cook's notes
- Keep the dough stiff; it should feel firm and barely sticky, which gives Montreal bagels their dense chew.
- Top the bagels immediately after boiling while they are still wet so the seeds adhere.
- For a crisper bottom, preheat a baking stone and slide the parchment onto it; otherwise the lined sheet works well.
Serve with
Cream cheese, smoked salmon, or butter, with strong coffee or tea.
Make ahead and storage
Best eaten fresh; keep cooled bagels in a paper bag at room temperature for 1 day or freeze for up to 2 months, then refresh in a 350°F (175°C) oven for 5 minutes.
