Canadian
Montreal-style bagels
These small, hand-rolled bagels are lightly sweet, honey-boiled, and baked hot until deeply golden with a dense, chewy crumb. Sesame seeds give them the classic Montréal bakery aroma and crackle.
Ingredients
- Bread flour2 cups, plus more for dusting
- Warm water1/2 cup
- Active dry yeast1 tsp
- Honey5 tbsp, divided
- Large egg1
- Neutral oil1 tbsp
- Sesame seeds1/2 cup
- Water for boiling6 cups
Method
- Stir the warm water, yeast, and 1 tbsp honey together in a bowl and let stand for 5 minutes until foamy.
- Add the egg, oil, and bread flour, then mix into a stiff dough with no added salt, as is traditional for Montreal-style bagels.
- Knead the dough on a lightly floured surface for 10 minutes until smooth, elastic, and firm.
- Cover the dough and let it rest in a warm place for 45 minutes, until slightly puffed but not doubled.
- Divide the dough into 4 equal pieces and roll each piece into a 10-inch rope.
- Wrap each rope around your hand, overlap the ends, and roll the seam firmly on the counter to seal into a tight ring.
- Cover the shaped bagels and rest them for 15 minutes while heating the oven to 475°F with a baking stone or heavy baking sheet inside.
- Bring 6 cups water and the remaining 4 tbsp honey to a gentle boil in a wide pot.
- Boil the bagels 1 minute per side, working in batches so they do not crowd.
- Lift the bagels out with a slotted spoon, let excess water drip off, and press both sides into the sesame seeds.
- Place the bagels on parchment and transfer them to the hot stone or baking sheet.
- Bake for 14 to 18 minutes, turning once, until glossy, deeply golden, and lightly blistered.
- Cool for at least 10 minutes before eating so the chewy crumb can set.
Common questions
Can I substitute all-purpose flour for bread flour in Montreal-style bagels?
Yes, but the bagels will be slightly less chewy and may spread more. Use all-purpose flour only if needed, and add it gradually until you get a stiff, smooth dough that is easy to knead but not sticky.
How long should the dough rest, and how do I know it has risen enough?
After kneading, rest the dough about 45 minutes. Montreal-style bagels should look slightly puffed, not doubled. If they overproof, they can lose their dense texture and may not hold their ring shape as well.
What are the most common mistakes when shaping and boiling the bagels?
The biggest mistakes are making the ropes too short, leaving the seam loose, or boiling too aggressively. Seal the ends firmly, keep the boil gentle, and boil only 1 minute per side so the bagels stay chewy, not tough.
How should I store leftover Montreal-style bagels?
Cool them completely, then store in a paper bag for same-day eating or freeze in a sealed bag for longer storage. Reheat from frozen in a toaster or 350°F oven until warmed through and the crust is crisp again.
What’s the best way to serve Montreal-style bagels?
They’re best warm, split and lightly toasted if desired. Serve with cream cheese, butter, smoked salmon, or jam. Their slightly sweet, sesame-coated crust pairs especially well with savory toppings and a strong coffee or tea.