To begin, place the flour, yeast, sugar, and salt in a large bowl. In a separate jug, whisk warm water, honey, oil, and egg. Gradually combine the wet and dry ingredients, mixing until a rough dough forms. Transition to kneading.

Turn the dough onto a floured surface and knead firmly for 8–10 minutes until smooth and elastic. Proper kneading develops the gluten for a chewy crumb. Move to first proofing.

Place the dough into a lightly oiled bowl, cover with a damp cloth, and leave in a warm place for 1 hour or until doubled in size. Once risen, proceed to shaping.

Punch down the dough and divide into 8 equal pieces. Roll each piece into a rope around 20cm long, then join the ends to form a ring, pressing firmly to seal. Transition to second proofing.

Place shaped bagels on a floured tray, cover lightly, and let them rest for 20 minutes. They should puff slightly but not over rise. Prepare the poaching liquid while they rest.

Bring 2 litres of water to a gentle boil in a wide pot. Add 3 tbsp of honey and stir until dissolved. Adjust the heat to maintain a steady simmer. Continue to poaching.

Gently lower 2–3 bagels into the simmering honey water. Poach for 1 minute per side until slightly swollen and glossy. Remove with a slotted spoon and place on a lined tray. Proceed to seeding.

While the bagels are still tacky, press one side into a plate of sesame or poppy seeds. Arrange on a baking tray lined with parchment. Transition to baking.

Preheat the oven to 220°C (fan 200°C). Bake the bagels for 18–20 minutes until golden brown with a crisp crust. Allow to cool slightly on a wire rack.

Serve Montreal bagels warm or at room temperature. Traditionally enjoyed with cream cheese, smoked salmon, or simply butter, they are best eaten the day they are made for authentic freshness.