And you will need some charcoal.
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There’s a couple of approaches running around depending on whether your goal is NY bakery accurate, or something a little more streamlined for home.
I tried the Cooks Illustrated recipe this is based off of years ago and it worked well:
And I’ve heard good things about this one:
I don’t generally make bagels as I’m in the part of the world where you can just go buy excellent ones, and I’m a shit baker. But having worked for a guy who used to be a commercial baker, who made excellent bagels. Pretty sure I remember him telling me that the malt syrup goes in the boiling water (not the dough), along with baking soda for the boil. Rather than the one or the other situation these recipes have going on. The one has malt syrup in the boiling water, but no base. The other has malt syrup in the dough, and baking soda and sugar in the boiling water.
Never tired that though.
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That looks swell. Thank you.
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Good luck! Our first trip to cancel due to COVID was a trip to Montreal last February where, among other things, we were going to learn to make bagels. Maybe we can reboot that idea for a 2021 home version.
Let us know how your attempts go?
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Thank you. I hear from my northern friends that Canadian bagels are the best!
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I love NYC bagels, but I love Montreal bagels a little bit more.
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Heck yes.
Also, the pouding chomeur at Le Jardin Nelson. I could start listing all the obvious things like poutine. But I’m talking about the super-yummies like they have in Montreal. Don’t get me started oh please get me started!
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Baked acorn squash with maple syrup, and shrimp scampi. Brunch was spinach and mushroom crepes with cheese sauce. About as adventurous as I’ve gotten in the kitchen this week. Pretty much stuck in “what could I possibly be arsed to cook tonight” mode.
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My friends live in Canada, so I guess they are proud.
I need a taste test or recipe challenge!
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Fairmont or St. Viatur? Beyond NYC vs Montreal, that is the key question.
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Oh, I don’t even know! I’d signed us up for some fun 1/2 day cooking class, but I don’t recall it specifying other than Montreal vs. NYC style. What’s the main difference?
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NY bagels barely have any hole and are chewy. Montreal bagels are slightly sweet, crusty, and have holes you could drop a Canadian quarter through. Too thin and crusty for splitting, and no need to toast, you just dip an end in your cream cheese and have at it.
Montreal-style are more of a pastry where NY bagels are a bread.
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And the main difference btwn Fairmont and St. Viatur?
Can you drop a Loonie through one type and a quarter through the other? 
Oh, and PS:
That makes me SOOO want to learn to make Montreal bagels. Yum!
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Good NY bagels have a well defined hole, and don’t need to be toasted (and probably shouldn’t be toasted) lest they be stale. Which happens pretty quickly. Cause like you said. They’re bread.
Otherwise I’d say your right on.
From what I gather recipe wise the difference is the Montreal bagels contain fat, eggs, and a lot more sugar.
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Fairmont were a little chewier, St. Viatur, not so much sweeter, but with a hint of honey flavor. I would still call them savory. Minor differences, really.
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Mmmmmmm! Salty!
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