Over 13,000 downloads. I I created these in 1985 or so and had them featured in the New York Times - 1987 and again 2015! It's now in my cookbook, A Treasury of Jewish Holiday Baking, Whitecap Books 2009 and here at of www.BetterBaking.com. You got your New York style bagels and Toronto bagels (???), and your Montreal legends that put Canada on the bagel map. These are addictive, easy, authentic, and just so darned good. No wonder they were recently voted one of the 7 Wonders of Canada. Montreal bagels are traditionally made in a wood fired oven. They are enriched with honey, eggs and oil. Usually, there isn't any salt in the dough for this makes the taste of the sesame or poppy seed coating really shine through. Montreal bagels are also usually less dense than American bagels and are simply flavor rich along with be exceptionally crusty outside and chewy, inside. Bon appétit! Btw - I have worked on this recipe for nearly 15 years, constantly perfecting it and always sleuthing the bagel shops in Montreal to make sure my own home recipe is tweaked just so and authentic.

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Hi there, fellow home and pro baker and fan of great recipes….

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