Montréal-Style Bagels

Montréal-Style Bagels

There’s nothing like a Montreal bagel. Sweet, dense, and chewy, the Montreal-Style Bagel has been a delicacy from The City of Saints for generations. But what if you don’t live in or near Montreal? Follow this recipe to bring the full bagel experience to your kitchen today - it’s easier than you might think and our recipe works without the otherwise obligatory wood-fired oven.


12 bagels


1 hour and 25 min


22 minutes


For the dough:

  • 3 cups (375 g) all purpose flour
  • 3 cups (360 g) bread flour
  • 2 ½ tsp (15 g) salt
  • 1 ⅔ cups (400 ml) lukewarm water, about 90F° (32°C)
  • ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
  • 1 large egg, lightly beaten
  • ¼ cup (60 ml) vegetable oil
  • 2 tsp (6 g) instant yeast
  • 1 tsp (4 g) large flaked sea salt

For the water bath:

  • 12 cups (3 L) water
  • ½ cup (113 g) Redpath® Dark Brown Sugar, packed

For Sesame Bagel garnish:

  • ¾ cup (120 g) sesame seeds

For Sweet Cinnamon Oat Bagel garnish:

  • ½ cup (50 g) rolled oats
  • ¼ cup (35 g) poppy seeds
  • 3 tbsp (36 g) Redpath® Turbinado Sugar
  • 1 tbsp (9 g) cinnamon


For the dough:


In a large bowl whisk together the all purpose flour, bread flour and salt, set aside.


In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, egg, vegetable oil and yeast on low speed for 30 seconds.


Add the flour mixture 1 cup at a time until all flour is incorporated.

Switch to the dough hook attachment and mix on medium low for 10 minutes, stopping and scraping down the bowl periodically.


Gather dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise for 30 minutes.


Divide dough into 12 equal pieces (weight will be about 110 grams each) and cover pieces loosely with plastic wrap.


Using the palms of your hands, roll one dough log into a rope 12 inches (30 centimeters) long.


Overlap the edges 2 inches to form a circle and press together to seal.


Place hand through the center of the circle so that the ends are beneath your palm. Roll the sealed edge back and forth a few time to fully adhere.


Set aside and cover with a piece of greased plastic wrap. Repeat rolling remaining dough logs.  

Let rest for 10 minutes.


For the water bath:


Bring the 12 cups (3L) of water and 1/2 cup (113 grams) Redpath® Dark Brown Sugar to a boil in a large pot.


Preheat oven to 425℉ (220℃). Line 1 large baking sheet with a clean, damp tea towel. Line a second large baking sheet with parchment paper and spray parchment with cooking spray.


Place as many bagels as will fit comfortably in the sugar water. Boil 1 ½ minute, flip and boil for an additional 1 ½ minute.

Remove with a large slotted spoon or shallow wire sieve and allow excess water to drain off.


Place on the damp towel-lined baking sheet and repeat boiling remaining bagels.


For Sesame Bagel & Sweet Cinnamon Oat Bagel garnish:


If garnishing bagels, mix all garnish ingredients and place in a medium bowl.


Coat boiled bagels with desired garnishes, if using, and transfer to a parchment lined baking sheet.


Sprinkle bagels with flaked sea salt.


Bake until a deep golden colour, 20 to 22 minutes.


Remove and transfer bagels to a wire rack and allow to cool completely.


Bagels will keep in an airtight container at room temperature for 3 days, or may be stored in the freezer for up to 1 month.


Boiling the bagel dough before baking helps to create the bagels signature chewy interior, while the sugar in the water contributes to a crispy crust. It also helps any toppings to adhere to the dough.