Canadian bagels are denser than their New York–style counterparts and also have a hint of sweetness about them. They’re straightforward to make, but do need to be poached in a water and honey solution before being baked in order to achieve the characteristic chewy texture. Cover with sesame seeds or poppy seeds before cooking to keep things authentic.

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Get the recipe for Montréal-style baked bagels here

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Last updated by Lottie Woodrow.

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