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Making Montreal bagels is a rewarding baking adventure that brings a taste of Quebec right into your kitchen.
These bagels are distinct from their New York cousins, offering a thinner, sweeter, and denser bite that bagel lovers adore.
In this post, we’ll walk through how to make Montreal bagels step by step, covering the unique dough, the honey-water boil, and the wood-fired finish.
Let’s get right into it so you can start pulling these golden rings out of your own oven.
Why Montreal Bagels Are Different
Before we dive into how to make Montreal bagels, it helps to understand what sets them apart from other styles.
Montreal bagels are smaller, sweeter, and have a larger hole than your standard New York bagel.
The dough is enriched with honey and eggs, giving it that signature sweetness and a slightly tender crumb.
They’re also boiled in honey-sweetened water, which adds another layer of caramel-like flavor to the crust.
Finally, Montreal bagels are traditionally baked in a wood-fired oven, which gives them a crisp, crackly exterior and a smoky undertone.
When you learn how to make Montreal bagels at home, you’re replicating a century-old tradition that’s both simple and deeply satisfying.
1. The Sweet Dough Base
The foundation of how to make Montreal bagels starts with a simple but specific dough.
You’ll need bread flour, water, yeast, salt, a bit of oil, and—most importantly—a generous glug of honey.
Eggs are also non-negotiable, as they give the bagels their rich color and soft interior.
When measuring, use slightly less water than you might for other breads; this dough should feel stiff and almost dry.
A firmer dough is key because it helps the bagels hold their shape through the boiling and baking process.
Knead the dough for a solid 10 minutes by hand or 8 minutes in a stand mixer until it’s smooth and elastic.
Let it rise until doubled, about an hour at room temperature, and you’re ready to shape.
2. Shaping the Rings
Once your dough has proofed, divide it into 8 to 10 equal pieces, depending on how big you like your bagels.
Roll each piece into a rope about 8 inches long, leaving the ends slightly tapered.
Wrap the rope around your palm, overlapping the ends by about an inch, and roll the seam gently to seal.
The classic Montreal move is to give the bagel a quick spin around your thumb to widen the hole.
Since these bagels are smaller, the hole should be noticeably larger than you’d find elsewhere.
As you shape each bagel, place it on a floured baking sheet so it doesn’t stick.
Let the shaped bagels rest for just 15 minutes; they shouldn’t puff up too much before boiling.
The Honey Water Boil
The boiling stage is where how to make Montreal bagels really starts to shine.
Fill a wide pot with water and add a hefty tablespoon of honey for every quart of water.
Bring it to a rolling boil, then reduce to a gentle simmer; you don’t want a violent boil that tears the dough.
Drop one or two bagels in at a time, making sure they have room to float freely.
Boil each side for about 30 seconds, flipping once with a slotted spoon.
This brief bath is enough to set the crust and activate the honey’s browning power.
After boiling, drain the bagels briefly and place them on a wire rack to dry for a minute.
This step is crucial because watery bagels will slide on your toppings and steam in the oven.
1. Toppings That Shine
While the bagels are still tacky from the boil, press them into your favorite toppings.
Classic Montreal bagels are often dipped in sesame seeds, poppy seeds, or everything seasoning.
Some purists go for plain, letting the honey-kissed crust speak for itself.
If you’re feeling adventurous, try a mix of coarse salt and fresh rosemary for a savory twist.
Whatever you choose, coat both sides generously; Montreal bagels are famous for their seed coverage.
The seeds will stick to the moist surface without needing any extra glue like egg wash.
Baking for That Wood-Fired Finish
Traditional Montreal bagels are baked in a wood-fired oven, but you can absolutely make them in a home oven.
To mimic that intense heat, preheat your oven to 450°F (232°C) with a pizza stone or inverted baking sheet inside.
If you have a cast-iron skillet, place it on the bottom rack to add moisture later.
Slide the bagels onto the hot surface, spacing them an inch apart so they don’t fuse together.
Bake for 12 to 15 minutes, flipping them halfway through to ensure even browning.
The finished bagels should be deep golden brown, slightly blistered, and feel crisp on the outside.
Let them cool for 10 minutes before slicing; this lets the interior set so it doesn’t turn gummy.
1. Why High Heat Matters
The high heat in a wood-fired oven causes the honey in the dough and boiling water to caramelize quickly.
That rapid caramelization creates the thin, crackly crust Montreal bagels are known for.
In a home oven, the pizza stone helps replicate that dry, radiant heat from the fire.
If you don’t have a stone, a heavy baking sheet preheated for 30 minutes works just as well.
And if you have a convection setting, use it; the circulating air helps create that crisp shell faster.
The result is a bagel that’s shiny, mahogany-toned, and irresistibly crunchy on the outside.
2. Storing and Reheating
Montreal bagels are best eaten fresh on the same day they’re baked.
If you have leftovers, store them in a paper bag at room temperature for up to two days.
To revive them, simply toast or pop them in a 300°F oven for five minutes.
You can also freeze them for up to three months; just slice before freezing for easy toasting.
When you learn how to make Montreal bagels, you’ll appreciate how well they freeze, too.
They thaw quickly and taste almost as good as fresh after a quick reheat.
So, How Do You Make Montreal Bagels?
To make Montreal bagels, you combine a sweet honey-and-egg dough, shape it into rings, boil in honey water, and bake at high heat until crisp.
The process is straightforward, but the details matter—the stiff dough, the short boil, and the hot oven all play their part.
Once you master how to make Montreal bagels, you won’t go back to the puffy, bland versions from the supermarket.
They turn out smaller, denser, and packed with a subtle sweetness that’s perfect with cream cheese and lox.
So roll up your sleeves, dust your counter with flour, and get your honey ready.
Your kitchen is about to smell like a famous St-Viateur bakery.
Enjoy every chewy, golden bite you’ve created from scratch.
Happy baking!