Using a gas- and wood-burning oven, O'Bagel flash-bakes its bagels by removing them from the flames at just the right time: when the exterior is roasted but the interior is still doughy. The bagels are first boiled in Greek honey water, so they have a hint of sweetness that can't be matched at other Montreal bagel shops. Varieties include the standard black seed (poppy) and white seed (sesame), and though there are plenty of simple sandwich spreads (house-made cream cheese, butter and jam), the "bagelwich" menu offers savory combinations that work for breakfast and lunch.

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