Toronto’s bagel reputation may not have the global prestige that compares to Montreal, but the great thing about our city is that we’ve been culinarily influenced by our Francais neighbour.
We Are Deliciously Grateful
Even though it’s hard to discern our best bagel, we highlight two places that hit the top of our list; both honouring the tried and true Montreal Classic.
Before We List Our Title Clinchers, Let’s Define the Montreal Bagel
- Boiled in honey-sweetened water before baking (as opposed to New York’s version boiled in water)
- Baked in Traditional Wood-Fired Ovens
- Has the signature large hole in the middle (not narrowed when baked)
- Has dense interior with a honey-kissed sweetness
- Thinner rather than breadier
ARE THESE TORONTO’S TOP TWO?
ST. URBAIN BAGEL (ST. LAWRENCE MARKET)
A vendor at the market since the 1990s, these folks have nailed it. Family owned and operated, this place brings to Toronto the same recipes that traveled overseas from their European ancestors.
Sticking to the honey-bath and fire roasted techniques of their “bajgiels”, there is a flavour, texture and density to these doughy delights that is hard to compare to others in the city.
Their “fresh from the oven” dozen sells out quickly at $13
No wonder they’re rooted as a bagel staple in our city.
BAGELS ON FIRE (426 QUEEN ST. WEST)
This bagel crew also sticks to old school methods and bakes in a wood burning oven after honey-poaching their hand rolled dough. The result is that classic, sweet bagel flavour.
Bagels on Fire does one thing that sent it over the top for us: They generously season the entire bagel from top to bottom. Whether it be sesame, onion, poppy or everything, you get an abundance of seasoning with every bite. No fighting over the top half if you’re forced to go ‘halvsies’ with someone.
Their open kitchen gives witness to a time-honoured practise of using a “sheeba” which is a hard wood plank; a tool made for handling and turning their bagels inside the wood fired oven.
You can grab a dozen for $15.25
