Our Bagels

What is a “MONTRÉAL” style bagel?

Having originated from Jewish communities in Poland, Montréal bagels differ from the widely-known New York bagel; it’s slightly sweeter in taste with a crispier exterior, given that Montréal bagels are uniquely hand-rolled, boiled in honey water, and baked in a woodfired oven.

Having grown up in Montréal, Honey Seed owner Robert Werk was inspired to bring the taste of his hometown to the Chattanooga community. At Honey Seed, the quality of our bagels and baking them in front of our guests is a true Montreal experience!

STEP 1 – MIX THE DOUGH

Whole, natural ingredients go into our special-recipe dough. We prepare our dough in small batches, baking fresh batches numerous times throughout the day.

STEP 2 – ROLL AND SHAPE

Honey Seed Bagel Process Rolling and Shaping image 2

We hand-roll our dough on a hardwood surface for artisanal quality.

STEP 3 - BOIL

Honey Seed Bagel Process Boil image 1 copy

Our bagels are brought to a simmer in honey water for a distinctive flavor. The honey provides a hint of sweetness and helps the seeds adhere to the bagel.

STEP 4 - DRESS

Honey Seed Bagel Process Dress image 1 copy

We remove the bagels from the kettle and coat them with a variety of toppings. They are then assembled on 8’ wood planks and placed in the oven. Each plank holds 15 bagels.

STEP 5 – BAKE

Honey Seed Bagel Process All dressed in-oven image 2

On the plank, the bagels rest in the wood for about four minutes. We then flip them off the plank onto the hearth of the oven. This final flip allows our bagels to bake evenly on both sides, giving them two ‘top sides.’ The bagels continue to bake for another four minutes before being removed from the oven.

At Honey Seed, we follow centuries of tradition by crafting our bagels in our wood-burning oven.

STEP 6 – TOSS

We remove the bagels from the oven with a special hardwood beveled plank called a Sheeba. The Sheeba allows the baker to pick up a row of bagels, move them, flip them or take them out of the oven.