Montreal Bagels

March/April 1996

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Montreal-style bagels are smaller and sweeter than their counterparts.

Montreal Bagels

Makes: 14 2 1/2-ounce bagels

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Bagel Dough

  • 1 1/4 cups lukewarm water
  • 3 tablespoons honey
  • 3 tablespoons sugar
  • 3 tablespoons canola oil
  • 1 tablespoon active dry yeast
  • 1 tablespoon lightly beaten egg
  • 1 teaspoon malt syrup, or powder
  • 4-5 cups white bread flour, preferably unbleached
  • 1 teaspoon kosher salt

Kettle Water

  • 6 quarts water
  • 1/4 cup honey


  • 1/2 cup poppy seeds, or sesame seeds


  1. To make bagel dough & shape bagels: Whisk together 1 1/4 cups lukewarm water, 3 tablespoons honey, sugar, oil, yeast, egg and malt syrup (or powder) in a large bowl until the yeast dissolves. Stir in 1 cup of the flour. Then stir in salt and enough additional flour to make a soft dough, about 2 1/2 cups.
  2. Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover the dough with a dish towel and let rest for 10 minutes.
  3. Divide the dough into 14 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
  4. To kettle & bake bagels: Meanwhile, preheat oven to 450°F. Line 2 baking sheets with parchment paper and set aside. In a large soup pot, bring water and 1/4 cup honey to a boil.
  5. Slip several risen bagels at a time into the pot"the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Sprinkle the bagels generously with poppy (or sesame) seeds. Place in the oven, reduce heat to 425°F and bake for 12 minutes. Turn over and bake until golden brown, about 5 more minutes.

Tips & Notes

  • Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.
  • Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.


Per serving: 213 calories; 6 g fat (1 g sat, 2 g mono); 5 mg cholesterol; 36 g carbohydrates; 6 g protein; 1 g fiber; 83 mg sodium; 65 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1 other carbohydrate, 1 fat

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Recipe Categories

Total Time
More than 1 hour
8 or more
Preparation/ Technique
Ease of Preparation
March/April 1996
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