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Montreal-Style Bagels


Sweeter and a bit more dense than traditional bagels, these Montreal-style bagels are hand-rolled and boiled briefly in honey water













Low in Saturated Fat, Low Cholesterol, Trans-fat Free


1 ½ cups water
1 large eggs
extra large, beaten well
cup sugar
white, granulated
3 tablespoons vegetable oil
2 ¼ teaspoons yeast, active dry
not instant
2 tablespoons brown sugar, light
4 ½ cups unbleached all-purpose flour
1 teaspoon kosher salt
12 cups water
cup honey
1 x sesame seeds
1 x poppy seed
1 x garlic flakes
1 x onion flakes


In the large bowl of a stand mixer fitted with a dough hook, combine the 1½ cups water, egg, white sugar, vegetable oil and the yeast; stir until the yeast dissolves.

Add the light brown sugar and the salt along with the first 2 cups of the flour. Stir together until relatively smooth; add the remaining flour, a little at a time, until a stiff dough forms (you may not need all of the flour). At medium-low speed, knead the dough for 8 to 10 minutes, until relatively firm and smooth. Let it rest, covered with sprayed plastic wrap or a damp towel for 10 minutes only.

On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into a 10-inch long rope. To shape each bagel, gently roll the ends together to join (you may need a few drops of water to help the ends stay together). Place bagels on a lightly oiled baking sheet, cover with a clean towel and allow to rise for only 30 minutes.

Meanwhile, bring 12 cups water and the honey to a gentle boil. Drop the raised bagels into the boiling water, only 2 or 3 at a time. Boil for one minute on each side.

Place on parchment-lined baking sheet(s) and sprinkle with the toppings of your choice, if desired.

Bake in a preheated 425 degree oven for about 20 minutes (or at 375℉ (190℃) for 30 to 35 minutes), until golden brown. For an even crispier texture, flip the bagels halfway through baking.


* not incl. in nutrient facts

Add review





Wow, these bagels look amazing! They make me feel like that they come from a very good Jewish Bakery! Needless to say that they must be delicious too!

over 8 years ago

These bagels look absolutely perfect...thanks for sharing!

over 8 years ago

Bonnie Banters

That was me who said these are perfect looking!!:)

over 8 years ago

Thanks for the compliment, Bonnie, but they all didn't come out really "perfect." In fact, for some reason, one of them came partially apart during the boiling and I had a hard time getting it on the baking sheet. But it fused together again during baking. The taste of these is really nice and I do hope you'll give the recipe a try.

lynn in ma

Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 26514% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 216mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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