Montreal Bagel Recipe

A photo of a hand holding a baked bagel above a cooling rack and tray | How To Shape Bagels

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  • 400g of warm water
  • 65g granulated sugar
  • 3 tbsp canola oil
  • 7g active dry yeast
  • 2 large eggs, divided (one for the dough, one for an egg wash) 
  • 30g maple syrup
  • 630g all purpose flour (you may need 100 – 150g more while kneading to get the right dough consitency)
  • 1 tsp Morton’s Kosher salt
  • 1632 cups of water (for boiling)
  • 2/3 cup of honey
  • 1 tbsp of baking soda
  • Whatever bagel toppings you’d like



*Note: This is a sticky dough and if the weather outside is humid, you will probably need more flour than you think. Take a deep breath, add the flour, keep kneading and your dough will come together.