Montreal Bagel - small, but mighty

A staple in Eastern Europe took on a new life in North America, every bite of a bagel is like tasting a piece of history.

Montreal is a city full of wonders, and I'm enchanted by the Montreal bagel. On my recent trip, I revisited the same bagel shop from seven years ago, same delicious taste! The only difference? They now deliver across Canada and the U.S.

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Homely taste

Seven years ago, a friend introduced me to St. Viateur Bagel, a small bagel shop tucked in the Jewish neighborhood of Mile End. I was instantly hooked by the warm aroma, dense, chewy texture, and slight sweetness. It was where I had my first poppy bagel, which totally changed my view of poppy seeds.

One-of-a-kind

Unlike store-bought bagels, no two St. Viateur bagels look the same. Hand-rolled and wood-fired, each one has its unique shape and a honey-brown tone, giving it an artisanal feel.

Staying true

In today’s fast-paced world, it’s rare to find a small shop running in the same spot for over 60 years. They keep it simple—no added flavors, just great ingredients and old-school technique. And they’re open 24 hours! Their dedication and determination have carried them through ups and downs, winning over the hearts of bagel lovers around the world.

Bagels of two cities

Montreal and New York bagels iconically represent the unique flavors of each city. Personally, I love Montreal's for its hint of sweetness and dense, chewy texture. While both styles were brought over by Jewish immigrants from Eastern Europe, they've evolved in their own unique ways by embracing local flavours and culture while staying true to their roots.

Legendary history

The origin of bagels is debated, but one popular story claims they were created in the 17th century as a gift to the King of Poland for defending the country from invading Turks.

Bagels became a staple in Eastern European Jewish communities for their simplicity, affordability, and easy storage. Bagels were brought to North American by Jewish immigrants and remained mostly within Jewish communities until the 1960s when Daniel Thompson's invention of the first bagel-making machine helped them go mainstream.