Montreal-Style Bagels Recipe

Montreal bagels are leaner and sweeter than NY-style: an egg in the dough, honey instead of malt, no salt (or barely any) in the dough, and a honey-water boil rather than malted water. The classic versions from St-Viateur and Fairmount are baked in wood-fired ovens at 500°F+ on long wooden planks; at home, a baking stone in a very hot oven approximates the result. Result: a smaller, denser, sweeter ring with a larger center hole, slightly crispier crust, and the signature poppy or sesame coating that sticks to the just-boiled exterior.