How To Make Montreal Bagels

Making Montreal bagels is an art form that turns simple ingredients into a chewy, slightly sweet, and utterly addictive treat.
 
These bagels are distinct from their New York cousins, thanks to a unique preparation method that includes boiling in honey-sweetened water and baking in a wood-fired oven.
 
If you’ve ever wondered how to make Montreal bagels right in your own kitchen, you’re in for a rewarding baking adventure.
 
In this post, we’ll walk through every step of how to make Montreal bagels, from mixing the dough to achieving that signature golden crust.
 
Let’s dive into the wonderful world of Montreal-style bagels and get your hands floury.
 

How To Make Montreal Bagels: The Essential Dough

The foundation of how to make Montreal bagels lies in a dough that’s slightly sweet and incredibly pliable.
 
Unlike New York bagels which use barley malt syrup, Montreal bagels traditionally use honey in both the dough and the boiling water.
 
This small change gives Montreal bagels their characteristic subtle sweetness and a beautiful shine on the crust.
 
The dough itself is also leaner, with less yeast, which means a denser, chewier interior that pulls apart in satisfying strands.
 
When you learn how to make Montreal bagels, you’ll notice the dough feels stiffer than other bagel doughs, which is exactly what you want for that perfect bite.
 

1. Gather Your Simple Ingredients

To start learning how to make Montreal bagels, you need just a handful of pantry staples that come together beautifully.
 
You’ll need bread flour for that high protein content, which builds the gluten structure necessary for a chewy texture.
 
Active dry yeast, warm water, honey, salt, and a bit of vegetable oil round out the basic dough ingredients.
 
The honey is non-negotiable here, as it’s the soul of the Montreal bagel’s flavor profile and helps with browning in the oven.
 
For the toppings, classic options include poppy seeds, sesame seeds, and everything bagel seasoning, so have those ready.
 

2. Mix and Knead the Dough

Once your ingredients are measured, you’ll combine the warm water, yeast, and a touch of honey in a large bowl and let it sit until frothy.
 
Add the flour, remaining honey, salt, and oil, then stir until a shaggy dough begins to form.
 
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it’s smooth and elastic.
 
If you’re mastering how to make Montreal bagels, you’ll know the dough is ready when it springs back when you poke it gently.
 
Place the dough in a greased bowl, cover it, and let it rise for about an hour or until it doubles in size.
 

Shaping and Boiling: The Heart of Montreal Bagel Making

Now that your dough has risen, it’s time to put your skills on how to make Montreal bagels to the test with shaping and the famous honey-water bath.
 
The shaping method for Montreal bagels creates a smaller, denser ring with a larger hole compared to other bagel styles.
 
After shaping, the bagels get a brief boil, which sets the crust and gives them that unmistakable glossy finish.
 
This is the step where Montreal bagels truly separate themselves from the competition, so pay close attention.
 

1. Shape Each Bagel Perfectly

Punch down the risen dough and divide it into 8 to 10 equal pieces, depending on how large you want your bagels.
 
Roll each piece into a rope about 9 inches long, then join the ends and roll the seam to seal it shut.
 
You want the hole to be quite large, about 1.5 inches wide, because it will close up slightly during boiling and baking.
 
When you’re learning how to make Montreal bagels, remember that the dough should be taut and smooth on the outside.
 
Place the shaped bagels on a floured baking sheet and let them rest for about 15 minutes before boiling.
 

2. Boil in Honey-Sweetened Water

While the bagels rest, bring a large pot of water to a rolling boil and add a generous tablespoon of honey.
 
The honey in the water is what gives Montreal bagels their beautiful amber color and a hint of sweetness on the crust.
 
Gently lower the bagels into the boiling water, being careful not to overcrowd the pot, and boil for about 45 seconds per side.
 
This brief boil is crucial to how to make Montreal bagels because it gelatinizes the starches on the surface, creating that shiny, chewy exterior.
 
After boiling, remove the bagels with a slotted spoon and place them back on the baking sheet.
 

Baking Your Homemade Montreal Bagels to Perfection

The final stage of how to make Montreal bagels involves a hot oven and a quick dip in your chosen toppings.
 
Traditional Montreal bagels are baked in wood-fired ovens, which gives them a unique smoky flavor and a crispy, crackly crust.
 
At home, a regular oven preheated to a high temperature is the best substitute and still yields fantastic results.
 
The key is to bake them fast and hot, which locks in the moisture and creates that perfect contrast between crust and crumb.
 

1. Apply the Toppings

Immediately after boiling, while the bagels are still wet, sprinkle them generously with your favorite toppings.
 
Poppy seeds are the classic choice, but sesame seeds and a blend of garlic, onion, and salt are equally popular.
 
Press the toppings gently into the surface so they stick well during the baking process.
 
The wet surface acts as a glue, so don’t let the bagels dry out before you add the seeds.
 
This step in how to make Montreal bagels is where you can get creative and customize each batch to your liking.
 

2. Bake Until Golden Brown

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper for easy cleanup.
 
Place the topped bagels on the prepared sheet and bake for about 15 to 18 minutes, flipping them halfway through.
 
You’ll know they’re done when they’re deep golden brown and feel light and hollow when tapped on the bottom.
 
In a wood-fired oven, Montreal bagels bake in just a few minutes, but the home oven method takes a bit longer.
 
Once baked, transfer the bagels to a wire rack to cool completely, which allows the crust to set properly.
 

So, How To Make Montreal Bagels At Home Successfully?

Now you know exactly how to make Montreal bagels, and it’s easier than you might have thought.
 
Making Montreal bagels at home is totally achievable with the right technique and a little patience.
 
You’ll be rewarded with dense, chewy, and slightly sweet bagels that rival any bakery in Montreal.
 
Remember that the honey in the dough and water is what sets these bagels apart, so don’t skip it.
 
The boiling step is essential for texture, and the high-heat baking gives you that beautiful crackly crust.
 
Whether you top them with sesame seeds or enjoy them plain, these homemade Montreal bagels are a true treat.
 
So roll up your sleeves, gather your ingredients, and enjoy the process of how to make Montreal bagels in your own kitchen.
 
Your taste buds will thank you, and you’ll never look at regular bagels the same way again.
 
Happy baking, and enjoy every chewy, delicious bite of your authentic Montreal bagels.