What is a Montreal bagel?

The Montreal Bagel Story

Montreal bagels were brought to North America by Jewish immigrants from Poland and other Eastern European countries in the early 1900s. In contrast to the New York-style, the Montreal-style bagel is traditionally smaller, thinner, sweeter and denser, with a larger hole. It contains malted flour and egg, is hand rolled and boiled in honey sweetened water before being dipped and coated in sesame or poppy seeds and wood fired. They are traditionally served open face with cream cheese and lox (smoked salmon), or torn and dunked in cream cheese.

From their humble beginnings, these bagels have come to represent the city of Montreal. They are produced in an iconic bakery in the vibrant East End of Montreal, open 24/7, 365 days a year, making 12,000 bagels per day, and where customers can watch the whole process.

Yes, 24/7. Really. I know - I've been there at 3 am! The smell is intoxicating!

Based closely on the unique flavour of this extraordinary bagel, and in response to your requests, we are producing our Montreal-Style Bagels larger and with a smaller hole so that they can be stuffed full of loads of scrummy fillings!

We use certified organic and ethically sourced ingredients of the highest quality.

“As a former Montrealer that’s been on a quest for Montréal bagels in the UK for almost 30 years, I can vouch for Montreal Style Bagels in Totnes. Just got my second dozen. They’re as close to Montréal bagel as I’ve found here.”