How To Make Montreal Style Bagels In A Wood Oven

[@GlenAndFriendsCooking]

Thanks for watching everyone! *Full recipe is in the description box* Montreal bagel or New York bagel? Fairmont or St - Viateur?

[@Sqwirle]

Glen & Friends Cooking Montreal every time. I get them from Rideau Bakery in Ottawa

[@clemire83]

I can remember my parents driving from Dorval to some bakery in the middle of nowhere on the south shore because those were my dads favourite bagels.

[@rasputinsliver9092]

Really enjoyed watching this video, Glen.

[@sehtdragon]

Kettleman's in Ottawa. Open 24/7, wood-fired, hand-made and all. Best bagels ever.

[@shannonmccann3814]

Montreal style and neither for me its Bagel St-Lo in Verdun.

[@enriqueortiz5036]

I actually just got done with hand rolling and baking a hundred of these, I'm the sole baker at a Montreal style bagel business in Orlando :-) excited to see how you make em Glen!

[@GlenAndFriendsCooking]

That's cool - is your process kind of the same?

[@chanhjohnnguyen1867]

What’s the business called? I live in Orlando

[@enriqueortiz5036]

@@GlenAndFriendsCooking Kind of is the key word there. Can't say too much, but there's some differences in the recipe (i.e. we do use some salt and no malt) and definitely a difference in the rolling method. Our dough also tends to be a bit stickier. I will vouch for you in saying that getting consistently sized and shaped bagels takes a lot of practice :)

[@enriqueortiz5036]

@@chanhjohnnguyen1867 Hi Chanh, we're called Belanger Bagels! Find us on IG @ belangerbagels, there's info in our bio if you're interested in ordering. We should be opening up our brand new shop in College Park in the following week or so 🙌🏼

[@rm6176]

From Bradenton " ROAD TRIP!"

[@scttshwldct]

New business venture: Glen's Fried Chicken & Bagels

[@bigfatbaataed]

Slogan ---> Northern Fried Chicken(NFC) like KFC, but better, Bagels like NY Bagels, but better...

[@ImCalledGreg]

"Montreal is a great city and you should all go there when it's safe to go there again" As someone who lives in Montreal, this still feels weird to hear even when we're months into this thing. Thank you for doing this anyway, St-Viateur > Fairmount for me!

[@madmayhem2000]

Completely agree.

[@Skene63]

I live like 10 minutes away from Fairmount Bagels and it's my favorite. During summer i go there every saturday morning and eat 1-3 bagels with cream cheese on the benches in front. Tomorrow is the day :) and

[@madmayhem2000]

@@Skene63 it's as though taste is subjective!

[@ImCalledGreg]

@@Skene63 There's no bad answer to the question of Fairmount vs St-Viateur!

[@MikeHawksBig69]

Well my broke ass lives in Cote des neiges, so R.E.A.L Bagel is where it’s at ;)

[@Roheline9]

That portion of footage when Glen had mastered the rolling, boiling, and baking of bagels was mesmerizing. Inspired me to want a camera, a wood oven, and a Montreal bagel.

[@ckhound1]

My wife and I had our honeymoon in Montreal, and wow the bagels were so amazing!

[@ChrisLerouxDesign]

As a Montrealer seeing the title of this video: Okay Glen... game on! Update: The result looks REALLY close! I could taste them in my mind. The reason I love your channel is because you do so much research and take pride in getting the recipes correct, and it shows in the results. Right now I'm hating myself for being on Keto, but all I want to do is drive downtown and visit St-Viateur.

[@turner42]

jesus man, i'm 2 months on keto myself and watching this is pure torture

[@ferdewyncotton9764]

I made my first batch of Montreal-style bagels about a week ago and I was stunned at how nicely they turned out! Sure, my methods will require bit of tweaking, but the results were surprisingly pleasant! I encourage anyone to make these! For reference, I used roughly 4.5 cups of flour and yielded a dozen bagels.

[@Detroit-gx5nd]

I used to travel to Montreal for work and boy do i miss st. Viateur bagels. Light years better than what we get in the states. Definitely trying to make this at home

[@SpektakOne]

I remember my first Montreal bagel. I had been living there a year, but never tried one because I’ve never been a big fan of bagels in general. But one night at about 4 AM, I, well, staggered past St-Viateur and thought “why not?” I ordered a half dozen fresh off the fire, and they were so good that I ate four of them before I reached home.

[@julien7337]

As a Montreal guy myself, it feels cool to see you make this

[@arokh72]

Glen I've been subscribed for a few weeks now, and have gone through some of your previous content. I want to thank you for inspiring to get back to cooking more. I used to cook a fair bit when younger, and just got lazy as the years went by, doing the bare minimum for meals now. Seeing your recipes, and how easy they are for the home cook, you've motivated and inspired me to get back into the kitchen, and doing something I always enjoyed previously.

[@monamasoud5796]

Just came back from Montreal I’m not usually a big fan of bagel but the Montreal one was a big hit Today I followed this recipe soo genius The closes it can get to the Montreal one Awesome work

[@Nikiaf]

As a Montreal native, this looks pretty close to what I've been eating my whole life! Also in case anyone is wondering, St. Viateur is pronounced Saint "Vee-AH-Tuhr", or "Vee-AY-Tuhr" if you're going for a more English Montrealer vibe.

[@ChrisLerouxDesign]

As another Montreal native, it brings me so much pleasure whenever the correct phonetic pronunciation of a French word is given.

[@nahtaiveLehT]

Haha I just commented that it should rhyme with 'he-ate-her', but I like your way better.

[@roberttaylor9259]

Real question, is an outsider who doesn't speak french looked down upon? I've heard from several people it's better to speak french.

[@York3]

@@roberttaylor9259 Hey there! Came here and saw that no one answered your question, so here's my two cents. There's a sizable English-speaking community in Montreal and there's plenty of tourists, so no, you wouldn't be looked down upon. Learning a few words, like "Bonjour" (Hi), "Merci" (Thank you) and "Parlez-vous anglais" (Do you speak English) goes a long way and will make people more receptive to you. If you intend to live here, it's best to learn some French, even if it's not perfect. People will appreciate the effort and may accommodate you by switching to English, as a courtesy...

[@9grand]

@@roberttaylor9259 Same as english in Toronto. In Rome we do as Romans do. This is called respect

[@Oghniacom]

Excellent video... I live in Montreal and I don't think beats a hot Montreal style bagel... Just amazing... Thanks for the video

[@draig2614]

I have been eyeing up this recipe since last year, and finally made them today - so good! I am fortunate to live in the Maritimes where I can buy St. Viateur bagels in Sobeys, but these are by far the freshest bagels I've had since I lived in Montreal more than 20 years ago.

[@brittanywilson7056]

Glen, I love your videos, as a Montreal native now living in the mid west USA, I'm so happy to be able to try and attempt some very missed foods! I have made these bagels twice now, the first time without salt... they were good but they just were missing something... the second time I added salt, BINGO! In my personal opinion I believe the baker must have just forgotten to write salt down while scribbling the recipe! These bagels are amazing! I make them up and freeze them and pull them out when I want one, Thank you so much!

[@ClaudioVersace]

This bagel recipe was amazing. Best bagels we've had outside of Montreal.

[@meghansmith8763]

I make Montreal bagels -- I sort of became obsessed with them (also how I found you today). If you don't have a wood burning stove, but have a pizza stone you can do the oven at 425 (I have done it higher, but the results get a bit mixed). I turn my oven on when I begin making bagels. I have heard of using the cleaning cycle to get it up to 500, but so far 425 is my sweet spot. Put the stone at the bottom and make sure you coat both sides of the bagel with poppy, sesame or everything seasoning, so you can flip them, otherwise they will stick. I use high gluten flour and I add honey to my dough which does add a bit of sweetness you mentioned to them. One thing that helps me is to set the dough out and stretch it into the start of the strips that I will cut. Then I use an oiled knife to cut 4 long strips (making long bagel snakes. I use this technique after seeing it at St. Viateur) Then it's super easy to roll out 3 bagels while 3 are in the boil. It's taken me a bit of practice to be able to roll out, boil, coat and tend to the stuff in the oven, but once you the rhythm down it's pretty easy. Great finding you today. It's give me a few new ideas.

[@tomshank433]

Can't wait to try these. I have family in Montreal and this is one of the things we get when we visit. The other thing we have to get is Rockaberry Millefeulle pie and Romando's Portuguese chicken! What a great place with great food.

[@nahtaiveLehT]

Romados chicken and really any Portugese chicken in that area is absolutely amazing! I think I'll order some for supper!

[@RichEklund]

I hear you on wood fire oven temperature control. When I first got my oven, everything went perfect and was amazing. I scoffed at people who said temperature control is tricky. It was so easy! Second time... 🔥 and burnt pizza. 🙁 Now I want to make bagels. Yum.

[@yummyjackalmeat]

I was wanting to go to Montreal this summer, but maybe I'll try next year. everything I read and see about the foods makes my mouth water.

[@jessyca9833]

Your recipe is on point, as a Montrealer, I almost cried. I add 1 teaspoon of salt per 500 grams of flour and it's just perfect. I don't have a real oven only a pretty good convection over the counter over. My highest temp is 450, I like them around 90 grams per bagels, and I bake them 7 minutes both sides and then 6-7 minutes here and there until it's the right golden. Overall, it takes me about 20 minutes for each batch. I cover with plastic wrap my rolled bagels until I put them in the water so they don't get a dry skin. Pre-heating the oven and the baking sheet is a must. Thanks for the recipe!

[@nathanielshrader9594]

You rest the formed bagels?

[@jessyca9833]

@@nathanielshrader9594 nope! Shape them, boil them bake them! You rest only the formed dough for about 45 minutes! Happy baking!

[@plane_guy6051]

Yep, they need salt for sure imo -- it may have been missed on the recipe as someone else here said, but in any case, I like them better with it.

[@cathyrogers9276]

The owners of Woodfire Bagels in Kitchener used to work at St. Viateur and for this Montreal girl they are much easier to get than going home and they taste right as well!

[@rubyrose49]

I can eat bagels every single day for breakfast. These look good.

[@harrychutney4618]

I’ve never tasted these types of bagel, but they look delicious.

[@mjmjersey]

Great job you also did a great repair on the gears on this mixer now I have the same one so I'm going to try making these Bagels also thank you please keep the videos coming

[@ng556]

Yay! Well done! Greetings from Montréal! Fairmount if fresh, St. Viateur if off the grocery store shelf.

[@jonstone2466]

I remember being in Montreal in 1986 at the St. Viateur bagel bakery watching the process of making the bagels and being completely mesmerized. Cutting dough of a mound the size of a Volkswagen, hand rolling and then boiling them before going into the HUGE wood oven. No two are alike. We can get the St.V bagels here in Nova Scotia in grocery stores, but by the time they are frozen and shipped they are just not the same. It looks like you nailed the recipe and process so I am going to give it a try.

[@lynnie57]

Thanks for this demonstration and recipe! Been wanting to make these since the border was closed due to covid. Made them today cooking along with you and carefully measure everything METRICALLY. Worked out great. I did have to turn on the broiler to finish them. The flavor definately is very close to our favorite Fairmont bagels.

[@DiscoverMontréal]

The best bagels in the world!

[@notold37]

Wow, I am drooling, love bagels, definitely going to try these, don't have a wood oven, 😋😋😋😋thank you Glen and Julie 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

[@evilganome]

I've always made NY style bagels. Interesting to see the single rise method and the rolling method. I make mine by rolling out into a rope and then on the final roll, rolling one end towards you and the other end away, adding extra tension before wrapping it around my hand and rolling the ends together. Claire Safitz puts malt syrup in her water and says you should put enough in to make the water look like tea. I will have to try the Montreal method, and see how I like them. One of the raging controversies in New England where I grew up was whether Montreal or NY bagels were better. By pure coincidence, I made bagels this morning.

[@davidviau2522]

I have just cooked a batch of these but converted the recipe to sourdough. This makes around 8 bagels. 450g bread flour 100g sourdough 10g sugar 4g dry malt extract 1/2 egg 170g warm water 6mL vegetable oil They taste simply amazing and delicious. I've tried many recipes and this one takes it.

[@wawacan]

In the late '70s I lived at the corner of St. Viateur and Hutchison, and I worked in bars in downtown Montreal. After work a group of friends, most of whom also worked in bars and restaurants, would stop in at Arahova (across the street) for souvlaki and greek salad, then I'd pick up a half dozen bagels at the bakery and walk home. Amazing that both were always busy at 4 am. Now I live on the Salish sea shore on Vancouver Island, but I miss Montreal. It was a great place to be a young man or woman in the late '70s. I also really miss the bread from Maison Cousin.

[@justinebecker2380]

Thank you so much for sharing this recipe! I've been searching for a long time for a Montreal style bagel recipe. I made them and they came out perfect. I will say tho...I had to add a little extra water cuz the dough was too dry to knead. Aside from that, pretty simple and they were delicious 😋. I even have orders to make some for people cuz they loved them so much. ❤

[@BSWVI]

St Viateur - as a little Montrealer way back in the 60s we only went to St. Viateur. It always seemed to be raining, and Dad would run out and get a brown paper bag of each: 1 black seeds, 1 white seeds. Warm, fragrant, soft, chewy. (I was in my 29s when I realized the "black bagel seeds" are poppy seeds - and they are my favourite!)

[@cmonkey63]

When I lived in Vancouver BC in the 1980s there was a Montreal Bagel store in Coquitlam. They were my first bagels. Nice and dense, great for toasting on a camp stove. Tearing and topping with cream cheese is the way to go. And if you don't eat sugar, even the cream cheese tastes sweet.

[@OptimusWombat]

I love Montreal bagels. St. Viateur is a must.

[@headdown1]

Wow talk about parallel lives! Hello from rural Quebec, near Pembroke, Ontario. I am just finishing up my Alan Scott oven, and ran across the Montreal Style Bagels thread at the Fresh Loaf recently. Having once lived for a winter a block from Fairmount Bagel in Montreal, I was thrilled. I too was about to make a trip to Montreal for bagels for "research purposes" , but it did not work out, so I am going from a 20 year old memory of how they tasted. I have done 4 batches so far and I am really happy with them. I did cut the malt from 9 to 7 grams, as I found it too malty tasting at 9 grams. But they are close to what I remember from Fairmount Bagel, and I assume St Viateur as well, though I have never been there. I mist the rolled bagels with water rather than use flour on the bench, and keep them on the boards once in the oven for 5 minutes. I find less than that and the other side spends too much time on the hot hearth and gets too dark. I also remove them from the water about 30 seconds after they float, which at near boiling temperature means only about 1 minute total in the water. So how close is the taste and texture of your bagels to St Viateur's? And I am also wondering about the differences in taste between different malt powders. I bought my malt on Amazon from a brewer supply store that sold several "flavours" for different beers. I can't help but think this could be a big factor in the final taste of the bagels. One thing I noticed is that your dough rose waaaay more than mine in 45 minutes. Mine doesn't seem to really rise at all, or very little. Yet the bagel texture seems what I remember that it should be. P.S. You can see my oven build thread at the Fresh Loaf under "My Alan Scott oven project begins". I am just about to frame the roof and will post updates and pics soon.

[@michelmignac8449]

Bonjour my second time doing them in my pizza wood oven they turn out excellent many thanks for the video and recipe . watching another St Viateur video and notice they have a steel plate in front of the wood fire so I did something similar and I believed it prevent from burning the bagel before there cook. I am now an owner of a large bag of dry malt Lol!!

[@helenkelly272]

Ugh I wish you could pass one through the screen! They look amazing!

[@georgelai7412]

Glen, thank you for your great tutorials. I just baked my first batch of your recipe with half of your portion. It gave me 8 bagels and they were great. I substituted the dry malt with liquid rice malt and it came out ok. My next batch I will definitely add a pinch of salt.

[@hugobloemers4425]

Amazing, I think the bread baking videos are the best.

[@frrcap]

Congratulations. Nice that you are happy with the result. As an unsolicited hint, try leaving the bagel to cool for about 1 minute after boiling it before dipping in seeds. The seeds will stick better that way.

[@Henchman1977]

I remember walking back from the bars in Montreal to Outremont where I was staying at about 3:30am. I could see a bagel maker through the window of the store, rolling bagels from an enormous pile of dough... Seriously the size of a small car sitting on the table. How do you get yourself up at that time and stare down an almost insurmountable task?

[@wiiza4ever]

Nah, the 3:30 am baker is on the night shift that starts at 8pm. It's not any harder than staying out partying.

[@DemonMage]

You've never worked retail have you? Because that's an everyday thing in retail. Just an endless mountain of work all day everyday.

[@cmonkey63]

Answer: one bagel at a time. They don't teach this in schools anymore, but that's how lots of things get done.

[@jessyca9833]

I can't thank you enough for your research and enthusiasm for Montreal Bagel. As a Quebecer living abroad, I have been feeling so homesick for Montreal Style Bagels. For me, there's no question asked, I'm from team Fairmount bagels ;) To me NY style bagel just taste like donut-shaped bread. I like that Montreal-Style bagels are denser and chewier. I can't WAIT to make these today!

[@amaz21]

NY style bagels are also dense and chewy. As far as I can tell the differences are salt, barley malt vs. honey in the boiling water, and maybe the type of oven and a second rise (though that might differ shop to shop). The rest of the recipe and shaping technique appears very similar. Either way, both are better than a grocery store/commercially produced "bagel".

[@thompuckett9547]

I was watching the third season of "Somebody Feed Phil" on Netflix and he was in Montreal for one episode. They stopped by your bagel shop, we saw them getting made and then eaten. Including a couple special ways they are enjoyed by Joe. Watching them being made certainly looked exactly like what you were doing and did they look great.

[@nxtround4488]

I was waiting for a taste test comparison ! regardless looks great and now you have an ex-Montrealer living in Florida trying to make bagels...

[@justinebecker2380]

I'm also an ex Montrealer living in Florida and missing our bagels. So I made these the other day and they came out perfect!😋

[@misternoobstar]

Living in Montreal all my life, I was raised on fresh Fairmount & St-Viateur bagels. I never knew bagels could be anything other than that. Some 15 years ago I was on a business trip to NY and the guy from the NY office took me out to some apparently famous bagel shop for what he called "the best bagel in the world". It was just a circular piece of bread with sesame seeds. It was as if disappointment had been rolled into the shape of a bagel. I never went back to NY.

[@blackmax222]

Nice job. They will add scrap dough to the fresh batch because they are resting on the table once and they want to give the dough strength. It can also allow for a higher water percentage so they can increase shelve life

[@LastJuanStanding]

"A certain... je ne sais quoi." Classy

[@lyledal]

I recently relocated to Upstate NY, and I'm planning a road trip up to Montreal just as soon as the current world situation allows it! In the mean time, turns out I can get St-Viateur Bagels by mail order. Shipment should arrive on the 27th of this month! Can't wait to find out what all the fuss is about.

[@Magius61]

So glad I made it to Montreal in January, gonna be a long time before I can get back 😩 St Viateur is my fave. I could eat one of those for breakfast every damn day forever.

[@ThePhyze]

Wow. Looks good this experiment. Love it. 👍👍😎

[@janderss459]

I love that you're doing this! Montreal style bagels are fantastic and very different from New York bagels. My choice over Fairmont & St-Viateur would be Bagels on Greene!

[@eugenb.8448]

We made Montreal bagels at Le Cordon Bleu here in Ottawa. I’ll have to dig up the recipe. As to the mixer I noticed the commercial KitchenAid mixers we used at Le Cordon Bleu are vastly better than the “professional” ones we can buy generally.

[@jberenden]

Interesting! Curious to know if your recipe from Cordon Bleu is similar.

[@GmrWeb]

I'm from Montreal and live in Germany since a few years. I have been craving for decent bagels since so long (somehow eastern European jewish bakeries are not too common in this country...). I'l give it a go. thanks!

[@YsabelGamache]

This one feels extra special as a montrealer

[@lynnie57]

We love Montreal, and really miss the bagels! I will give this a try!

[@urouroniwa]

Quick question: you mentioned the lack of salt in the recipe, and given your reaction to the finished product, it seems that it worked. Knowing that the salt was not there, did it affect your perception of the taste? Would you try it with salt at some point, or is no-salt definitely the way to go?

[@mightygodking]

I just made a batch and upon tasting it, my feeling is that they would be improved by maybe a teaspoon or so of salt in the dough mix. The texture is perfect and the flavour is about right, but they definitely taste underseasoned.

[@johnadamczyk6213]

Everytime i try a montreal bagel I really feel like it could benefit a LOT from a tiny bit of salt. They're just so dull usually

[@jessyca9833]

Such a good question!!

[@sigmareite]

A goal in my life- to travel to Montreal to get one of these bagels.

[@madmayhem2000]

@0 0 ha!

[@ChrisLerouxDesign]

Please do! Montreal has so many iconic foods. Come here, get a bagel from St-Viateur, some smoked meat from Schwartz's, a poutine from La Banquise, and an orange julep from the Gibeau Orange Julep. And if you want to be super hip and modern, Joe Beef is among the greatest restaurants in the world (the owners have done a few shows with Anthony Bourdain).

[@nahtaiveLehT]

@@ChrisLerouxDesign I agree with everything except La Banquise, it's a middle of the road, boring poutine with sauce made from powder in a can.

[@djbobilicious4730]

Acromat /ak-roh-mat/ very good rough list but I’d skip La Banquise. There is much better elsewhere.

[@ChrisLerouxDesign]

@@djbobilicious4730 Not denying that. Still though, La Banquise is a pretty iconic establishment. If you're there at 3am, then you're doing it right, haha.

[@dimayarynych]

Im just here to see if the mixer works after I found your KA repair video! I just inherited a non working free 25 yearo old KA mixer so im excited to tinker with it to see if I can get it working! :D

[@NathreenB]

I cut the recipe in half except for the yeast and the egg. I weighed each bagel about 110 to 130 and I made exactly 7 bagels (split a bagel between my husband and I for a week). They were amazing and so delicious.

[@nickbriggs9620]

I bake bagels a lot... these look fantastic!!!

[@camembert101]

Watched the video this morning.Went out and got some st-viateur bagels :)

[@chescottfarm5356]

Fantastic Glen! I built a WFO and bagels were always on the list. Plan to try this out this fall!

[@AydinProductionsLtd]

Great attempt ! Growing up in Montreal in the 70s I lived close to a bagle shop and ate them daily. Back in the day there were more bagel shops . I loved the mistakes good honest fun. Try doing a Turkish "Simit" a similar to bagel but a little different . Nice work !

[@Walt1119]

Great video, interesting process. Thanks for sharing with us! You guys are great!!

[@FlashGeiger]

I once drove to Montreal to meet up with a bunch of people in an online community that was meeting there. I ended up giving a bit of a tour of Mtl to a couple from Ohio that had some places they wanted to see and because I knew my way around. They didn't understand why I would add the Fairmount bagel bakery to the list of places to visit.... until i handed them one still warm on the way out. They've since built a woodfired oven in their backyard and sometimes sell bread at the farmer's market.

[@fum00A]

I think my first attempt at this turned out pretty good... I've never had a Montreal Style Bagel so I have nothing to compare it with but mine turned out noticeably softer than what I am used to.

[@patsygorveatte3914]

Love your videos! They have gotten me through this pandemic! Hi Jules!

[@bengagnon2894]

Near where I live, there's another place that makes bagels pretty close to those you would find at Saint-Viateur. It's called La Fabrique de Bagels Café Noir, in Magog, on the road 112. Here in Québec, we don't call them montreal style bagels. We just call them bagels. The ones you can find at supermarkets (that resemble the ones in New York) are usually what I would call 'bagel-shaped english muffins'.

[@marionst-g1425]

Love your channel. Thanks for the video, have been looking for a Montreal style bagel for a while. Will definitely be trying the recipe.

[@iakkatz128]

You probably already know but here goes. There are two bakeries in your neck of the woods that come close to a Montreal bagel. One is St Hubert's on Bathurst north of Steele's in Vaughan (north TO). The other the old bagel house at 235 Lakeshore Rd., E in Miss. We live in western Newfoundland now and enjoy it to no end (fresh crag of the boat-yum). One of the few things we miss are those bagels.

[@pascalvorbach6829]

Oh thats a really great and easy recipe for bagels, a pretty good option for me, cause we usually dongt get any good bagels. Thx Glen for the recipe!!

[@gregl4216]

I made these. I lived in TO for years and travelled to Montreal frequently. I didn't have access to a wood fired oven. Unfortunately, these were not as close as I wanted to a MTL bagel I. These finished with a much chewier external crust than I remembered from St. V's, and slightly less airy on the inside (although admittedly, most of my St. V bagel consumption in the past few years has been from their store delivered bags). I had replaced the dry malt extract for malt syrup extract and adjusted the amount of water down slightly. I would recommend adding a little salt at minimum. I'm wondering how much of the end result is due to the oven.

[@michaelmcinerney7212]

G'day Glen and Jules. Totally hear you on the oven temp. From my short time as a commercial baker I learnt that shaping bread takes practice but there's a couple of things to make it easier. If you take the complete amount of dough and shape it into a uniform log, it will be easier to keep the weight of the bagels consistent. It also improves the product because there are fewer cuts into the grain of the bread. Three practice part is something else though. The matter bakery I worked with could tell the weight of something within half a gram just by holding it. That's 30+ years x 1 000 rolls per day for you!

[@keithbrookshire]

I've never heard of a Montreal Bagel. The looked great.

[@Lord_Godd]

Right on. I’ve been waiting for this one.

[@FunkyToe369]

Those look incredible, great job!

[@jenthulhu]

The last time I made bagels, admittedly in 1995, the recipe required a dip into a simmering baking soda bath. I know other ingredients are sometimes used. Perhaps the combination of the malt (where do you get that by the way--beer making stores?) and the honey water dip make it seem more sweet than a typical New York bagel.

[@colinmacvicar2507]

We have Kettleman‘s Bagel Co, here in Ottawa made this way and they’re amazing.

[@felixkrell890]

hey there! I will try this with my woodfired oven (ALFA one) next week - I have a question about that steel L-Profile that you have in your oven though - for pizza, I never needed that before, but is it needed to keep direct fire heat away from the bagles if its a smaller oven? - also, what temp would you recommend for the woodfired oven?

[@mdem5059]

Funny, I just got some bagels myself from the local Italian deli here in Australia, I'm assuming it was more NYC style than anything, but it was still super yum as I watched this =)

[@frisbeepilot]

If you're in Toronto (and I think you are), there are some Bagel House locations around the city that do a great Montreal-style bagel.

[@kurtsimmons1587]

I have a smoker but I am thinking about trying this on my grill with smoking chips. They look delicious!

[@michaelliberman8106]

I am considering purchasing a gozney pizza oven. What temp should I bake the bagels in one of these. The wood option uses kiln dried wood which wouldn’t provide any wood flavor. Thoughts on a wood option for those ovens

[@apierc1]

Holly sugar puffs Glen! Bagels! Can you f do English muffins next please and then crumpets 😄

[@philipgwyn8091]

St-Viateur has 2 ovens, one at each end of the street. They don't taste the same - the one closer to Park tastes much better. I've always thought it was because of the oven. But the fact they put part of the old batch into the new batch might be a better explanation.

[@noreenskitchenchannel]

Glen, you need a Bosch Universal mixer! It could handle that dough twice over!

[@mrskkrueger]

Omg, AMEN!!! I bought one last January, use it almost daily!!! I will NEVER go back to any other. I gave away my KA, all three of my daughter got one. Now, they want my Bosch Universal 800W!!! Lmao, I told them they have to grow up first!!! Oldest is almost 30!!! Edit: Bought in 2020, so have had it over a year, can say, it has beat all other mixers I've owned by a long shot. I have made 14 loaves of bread at once, kneaded sourdough, made 300 cookies, made countless cakes, mashed potatoes, jams, macaroons, baby food for grandkids. So easy to pop the bowl, lid in the dishwasher.

[@chriscaughey1103]

Yes! And industrial mixer lasts longer!

[@urluberlu2777]

As a Montrealer that gets Fairmount or St-Viateur bagels on a regular basis, your bagels look legit!

[@denistrudel]

Thank you. I lived in Montréal a long time. It's one of the thing I am missing ! :) You mentioned they always use leftover dough , is it possible it become a kind of sourdough ?

[@OoOo-e6x]

Thank you!

[@spankyham9607]

Just the dough itself looks tasty

[@anneirenej]

I love the idea of these. I wish i could make a gluten free version.

[@oliveatearthenaurora229]

Agreed!

[@stevenlord5730]

These look delicious! Will try these in my gas oven as I’m don’t have a wood oven like you ;) Bet this dough could would work nicely as a base: add some blueberries, or do onion or garlic, or toss in everything seasoning. Can’t wait!

[@sylvaindupuis5595]

You can go to the Saint_Viateur or Fairmount Websites to have so idea of flavors: www.stviateurbagel.com/en/shop ttps://fairmountbagel.com/events/

[@malmn]

Love it! Great job!

[@feeerique3296]

Hello, I’m french and I love Montréal ’s bagels ! In your receipe you put 2 gr instant yeast for 1 kg bread flour, it’s enough of yeast ??? Thank you for your answer and have a good morning !

[@carlgagnon9990]

Hey Glen they look great, just like the ones you get at Fairmount or St. Viateur Bagels, can I use an offset smoker instead of the pizza oven, I made another brisket this week like Schwarts, amazing, thx Carl from Montreal