Montreal Bagels

You can wait to visit Montreal or depend on Canadian relatives to tote some over the border (if you’re stateside) or just try this authentic bagel recipe yourself. If you want Fairmont or St. Viateur bagels, this is it!



  • cups warm water
  • teaspoons instant yeast
  • 5 tablespoons sugar
  • 2 tablespoons beaten egg
  • 3 tablespoons oil
  • 1 tablespoon malt powder
  • teaspoons salt, optional
  • 4½ - 5 cups bread flour
  • cups sesame seed or poppy seeds

Kettle Water

  • 6 quarts water
  • cup honey


In a mixer bowl, whisk together the water and yeast, and let stand a couple of minutes, allowing yeast to dissolve. Briskly whisk in sugar, beaten egg, vegetable oil, malt and fold in most of the flour. Knead on slow speed 10-12 minutes to form a stiff, smooth dough, begin kneading, 10-12 minutes, adding additional flour as required. Cover with a tea towel and let rest ten minutes. Preheat oven to 450°F.

Line one large baking sheet with a kitchen towel, the other with parchment paper. Fill a large pot two-thirds full with water and add the honey and salt. Bring water to a gentle boil. Meanwhile, divide in 12 sections and form into 10 inch strips. Form these into bagel rings and place on cookie sheet. Let rise 12-16 minutes until bagels are slightly puffed up.

Boil bagels about 1½ minutes each, turning over once. Place on towel-lined sheet first to dry out. Then sprinkle very generously with sesame or poppy seeds. (Montreal Bagels are more seeded than regular bagels) and place on parchment lined sheet.

Place in oven; reduce heat to 425°F. Bake until done, about 15-22 minutes, turning bagels over once when they are just about done.