I've been making these homemade bagels about once a month and absolutely love them, but I decided to try a recipe for Montreal-style bagels and compare the two. I actually prefer Montreal bagels with their crisp exterior and dense, sweet interior.
I used this recipe by Marcy Goldman and, while they tasted (and looked) ok, they just weren't great. Definitely not as flavourful as the Montreal bagels I'm used to and the texture wasn't the same as the ones made in wood-burning ovens. Back to my old reliable recipe I guess.