St-Viateur Bagel

The Home of Montreal's Iconic Bagels

Smeared with cream cheese, layered with lox, or simply toasted – the humble bagel is a true American melting-pot food with a long cemented spot as one of our favorite breakfast bites. Unbeknownst to many, however, is the oh-so phenomenal variety our fine Canuck neighbors dish out – and nobody does it better than St-Viateur Bagel, Montreal’s longest-running bagel bakery since 1957.

What makes St-Viateur’s Montreal-style bagels so distinctly special? Using a recipe that he brought over directly from Poland, the original owner stayed true to the authentic bagel-making technique: made with malt flour and hand-rolled, then boiled in honey water and cooked in a wood fired oven (there were no conventional ovens back then). The beautiful end result is a chewy, slightly sweet bagel with a crisp and smoky crust on the outside that sort of has you questioning everything you thought you knew about this modest ring of dough.

We're not the only ones who love them!

St-Viateur has been seen on “No Reservations with Anthony Bourdain”, and been featured in the New York Times, BBC World News, Thrillist’s “Six reasons why Montreal bagels are better than all other bagels” and The Washingtonian, where it got the nod as the “Best Bagel in the World”.

St-Viateur Bagel

The Home of Montreal's Iconic Bagels

Smeared with cream cheese, layered with lox, or simply toasted – the humble bagel is a true American melting-pot food with a long cemented spot as one of our favorite breakfast bites. Unbeknownst to many, however, is the oh-so phenomenal variety our fine Canuck neighbors dish out – and nobody does it better than St-Viateur Bagel, Montreal’s longest-running bagel bakery since 1957.

What makes St-Viateur’s Montreal-style bagels so distinctly special? Using a recipe that he brought over directly from Poland, the original owner stayed true to the authentic bagel-making technique: made with malt flour and hand-rolled, then boiled in honey water and cooked in a wood fired oven (there were no conventional ovens back then). The beautiful end result is a chewy, slightly sweet bagel with a crisp and smoky crust on the outside that sort of has you questioning everything you thought you knew about this modest ring of dough.

We're not the only ones who love them!

St-Viateur has been seen on “No Reservations with Anthony Bourdain”, and been featured in the New York Times, BBC World News, Thrillist’s “Six reasons why Montreal bagels are better than all other bagels” and The Washingtonian, where it got the nod as the “Best Bagel in the World”.