D is for Dinner: Montreal-style bagels

A young Ottawa man preparing to run the marathon at Ottawa Race Weekend is sharing his recipe for Montreal-style bagels, which are perfect for loading up on carbohydrates before a big race.

Loading up on carbs before a race will be easy with this bagel recipe

Blogger Jason Faber was surprised to learn how easy it is to make bagels. (Jason Faber)

A young Ottawa man preparing to run the marathon at Ottawa Race Weekend on Sunday is sharing his recipe for Montreal-style bagels, which are perfect for loading up on carbohydrates before a big race.

Tip: Roll the bagel dough a little thinner than you think they should be. The bagels will rise and puff up during baking. (Jason Faber)
Jason Faber blogs about running and food. He's been training for this year's Ottawa Race weekend since January, running four to six days per week, and his goal is to qualify for the 2015 Boston Marathon with a time of 3:05:00 or under.

Before the marathon this Sunday morning, Faber will be eating one of his homemade bagels with peanut butter and banana.

Here's how to make your own, courtesy of All in a Day's D is for Dinner.

Montreal-style bagels


  • 1 ½ cups warm water.
  • 2 tsp. dry active yeast.
  • 1 tsp. white sugar.
  • 1 tsp. salt.
  • 3 tsp. vegetable oil.
  • ½ cup honey (¼ cup for the dough, ¼ cup for boiling).
  • 1 egg.
  • 1 egg yolk.
  • 4 ½ cups all purpose flour.
  • ½ cup sesame seeds.
  • ½ cup poppy seeds.


  1. In a large bowl, combine the water and yeast. Let it sit for about 5 minutes until it has become frothy.
  2. Add in the sugar, salt, oil, ¼ cup of honey, whole egg and egg yolk. Whisk together until combined.
  3. Add in 1 cup of the flour, stirring until it is combined. Add in the remaining 3 cups, mixing until it has combined into a shaggy dough.
  4. Transfer your dough onto a well floured surface and begin to knead with your hands for about 8-10 minutes. Fold, push, punch, press, stretch and repeat until the dough is nice and smooth. Cover with your mixing bowl and let it rise for 20 minutes.
  5. Cut your dough into 18 equal pieces. I cut it into thirds, and then each third by six.
  6. Using your hands, roll the dough out and pinch the ends together firmly, forming your bagel ring. Tip: Make them skinnier and smaller than you think they should be; they will rise and grow during this process. Set the bagels aside on baking sheets lined with parchment paper and cover with a towel for another 20 minutes.
  7. Preheat your oven to 500 degrees Fahrenheit and prepare you bagel toppings. Fill a shallow bowl with sesame seeds, and another with poppy seeds if you’d like. You can make “everything” bagels too, combining sesame, poppy and flax seeds in a third shallow bowl.
  8. In a large pot, bring about 16 cups of water to a boil and add the ¼ cup of honey. Add the bagels, three at a time, to the boiling water. Let them boil for 1 minute, and then flip them over allowing them to cook for another minute. Remove with a slotted spoon and place on a clean dry towel to cool for about a minute.
  9. Once they are cool enough that you can touch them with your hands, roll the bagels through the seeds of your choice, and then place back on to the parchment paper lined sheet. Continue this process until all the bagels are boiled and seeded.
  10. Since you’ll end up with 18 bagels, you’ll most likely have to bake them in two separate batches. Place your first sheet in the oven for about 10 minutes, until the bottoms start to turn golden brown. Flip, and return to the oven for another 5 minutes. Keep a close eye on them to ensure that you don’t overcook them, but you want them to get that golden brown “fire roasted” look.
  11. Serve the bagels warm however you like them: with cream cheese, peanut butter, or even as a breakfast sandwich. They will keep up to a week in an airtight container, or freeze them for future use.