There’s a reason that the montreal style bagel is considered by many to be the world’s “best” bagel.

Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade.

The Montreal-style method of making bagels builds on the basic traditional method in the following ways:

  • The bagel dough includes egg and honey.
  • Honey is also added to the water used for poaching the bagels before baking.
  • The bagels are baked in a wood-fired oven.

The result? A toasty and crunchy outside and soft, chewy, and sweet inside – with an unbelievably delicious and distinctive taste that you won’t find anywhere else.