Montreal Bagels, A Homemade Recipe
Prep time
Cook time
Total time
Montreal bagels are decidedly different from the NY version as they are noticeably sweeter from the use of honey and/or malt syrup. our homemade Montreal bagels recipe is really authentic and a great change-up to the regular NYC deli bagel.
Recipe type: Bread and Pizza
Cuisine: American Canadian
Serves: 16 bagels
  • 1½ cups warm water
  • 2 packages instant yeast (active dry can also work)
  • 1 teaspoon sugar
  • 1½ teaspoons salt
  • 1 egg
  • 1 egg yolk
  • ¼ cup oil
  • ½ cup honey
  • 5-6 cups bread flour
  • ¼ cup barley malt syrup (honey can also be substituted)
  • 1 ½ cup lightly toasted sesame seeds
  1. In a large bowl, stir together the water, yeast, sugar, and salt until dissolved. Stir in the egg, egg yolk, oil, and ½ cup honey. Whisk it all together until well combined.
  2. Gradually add enough flour to make a dough, and knead until smooth (about 10 minutes), adding more flour as necessary to prevent sticking. Once the dough is firm and smooth, cover with an inverted bowl and allow it to rest for 15 minutes.
  3. Punch out the air and divide into 16 pieces. Roll each piece into a 10-inch rope, and curve each one around your hand, pressing together the ends to make a bagel shape Gently rock your hand back and forth on the seam to seal the two ends. Flour the bottoms of the bagels and place on baking sheets lined with parchment. Cover with a towel and allow bagels to rise for 30 minutes.
  4. Preheat oven to 450 degrees. Bring a wide, shallow pot of water to boil with your malt syrup or honey, and lay out your sesame seeds on a plate. After the bagels have risen, boil them each for about 30 seconds on each side. Lift them out of the pan, shaking off excess water. Cover with sesame seeds, and place on the baking sheet.
  5. Bake for 25 minutes until golden, rotating the pan halfway through cooking.
  6. To save for later, transfer cooled bagels to a plastic bag, remove as much air as you can, and freeze.
Recipe by The Woks of Life at