A lower-calorie way to make Montreal-Style Bagels
Montreal-Style Bagels — sesame-crusted with smoked salmon and cucumber
Hand-rolled thin Montreal bagels with a brief honey-water boil and sesame crust make a balanced brunch plate, about 430 calories per serving.
A firm egg dough is rolled into ropes, joined into wide rings and boiled only briefly in honey water. High oven heat sets the dark seed crust. Each bagel should be a thin irregular ring with blistered sesame surface and dense chewy crumb, not a tall bready New York-style roll.
What changes—and what stays
From with a large cream-cheese portion and sugary coffee often 600–800 kcal to 430 calories
Make smaller thin rings and serve one with yogurt cheese, smoked salmon and cucumber instead of heavy cream cheese. Toasted sesame, honey-boiled crust, egg dough, smoked salmon, dill and lemon create sweet nuttiness and salty freshness.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Make smaller thin rings and serve one with yogurt cheese, smoked salmon and cucumber instead of heavy cream cheese | Toasted sesame, honey-boiled crust, egg dough, smoked salmon, dill and lemon create sweet nuttiness and salty freshness. |
How the flavor stays
Toasted sesame, honey-boiled crust, egg dough, smoked salmon, dill and lemon create sweet nuttiness and salty freshness.
A cost rule that survives inflation
Flour, eggs and sesame yield twelve bagels; yogurt cheese and cucumber keep the topping measured while smoked salmon adds flavour.
Ingredients for 12
Measure first; timing is part of how this recipe uses less fat.
- 900 gbread flour
- 2eggs
- 40 ghoney
- 120 gsesame seeds
- 450 gsmoked salmon
- 500 gstrained yogurt cheese
- 600 gcucumber
- 2lemons
- 25 gdill
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Mix a firm smooth dough
Knead flour, egg, yeast and water until elastic while keeping the dough noticeably firmer than bread dough
Look for: The dough is smooth and springs back without sticking or spreading on the bench
Step 2 · follow the visible cue
Roll and join wide rings
Divide exactly twelve portions, roll long ropes and overlap each end firmly around the hand
Look for: All twelve rings are thin and irregular with a wide central hole and sealed joint
Step 3 · follow the visible cue
Boil briefly in honey water
Poach a few rings at a time for seconds per side, then drain until no water drips
Look for: The rings float, look slightly wrinkled and stay thin without swelling into rolls
Step 4 · follow the visible cue
Seed heavily and bake hot
Press both faces into sesame and bake at high heat until deeply browned with blistered spots
Look for: The sesame crust is dark and crisp around a dense chewy interior and wide hole
Calories at the same serving size
194 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 12 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Montreal-Style Bagels within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Cool Montreal-Style Bagels within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Frequently asked questions
Can Montreal-Style Bagels be prepared a day ahead?
Yes. Keep crisp, fresh, and starchy components separate, then combine only during gentle reheating. Cool Montreal-Style Bagels within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
What does the calorie figure for Montreal-Style Bagels include?
It covers one of the stated servings and only the listed ingredient quantities, not extra sides or sauces. Make smaller thin rings and serve one with yogurt cheese, smoked salmon and cucumber instead of heavy cream cheese.
- bread flour900 g
- eggs2
- honey40 g
- sesame seeds120 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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