Montreal-style bagels are a distinctive Canadian culinary treasure that sets itself apart from its New York cousin. These bagels are smaller, sweeter, and denser, with a crispy exterior and a chewy interior that bagel enthusiasts swear by. The most notable characteristic is the larger hole in the center and the slightly charred, wood-fired flavor that makes them uniquely Montreal.

The history of Montreal bagels is deeply rooted in the city's Jewish community. Brought by Jewish immigrants from Eastern Europe in the early 20th century, the first Montreal bagel bakeries were established in the 1919s. The two most famous establishments, St-Viateur and Fairmount Bagel, continue to operate 24/7, producing these beloved bagels using traditional methods passed down through generations.

What makes Montreal bagels special is their unique preparation process. The dough is enriched with egg and honey, giving the bagels their characteristic sweetness. Each bagel is hand-rolled into a perfect ring shape before being boiled in honey-sweetened water. The final and crucial step is baking them in a wood-fired oven, which imparts a subtle smokiness and creates a perfectly crispy exterior while maintaining a chewy inside.

While sesame and poppy seed are the traditional toppings, modern variations have emerged to cater to changing tastes. You can now find Montreal bagels topped with everything from sunflower seeds to chia seeds, though purists might argue that these deviate from tradition. Some bakeries also offer whole wheat or multigrain versions for health-conscious customers.

In Montreal, these bagels are typically enjoyed fresh from the oven, often eaten plain to appreciate their natural sweetness and unique texture. However, they're also delicious when served with cream cheese, lox, or as part of a sandwich. Unlike their New York counterparts, Montreal bagels are usually not sliced unless requested, as they're meant to be torn apart and enjoyed in their natural state.

From a nutritional perspective, a typical Montreal bagel contains around 240 calories, slightly less than its New York cousin due to its smaller size. They're relatively low in fat but high in carbohydrates. The honey used in the preparation adds natural sugars, making them less suitable for those monitoring their sugar intake. Due to their wheat flour base, they're not gluten-free, though some specialty bakeries now offer gluten-free alternatives. The wood-firing process may also add trace amounts of carcinogens, though this is generally not a concern with moderate consumption.