Top Bagels dishes in Toronto

The defining Gryfe's product — hand-rolled, honey-boiled, wood-fired, with a golden sesame crust that crackles and a dense chew that holds up to cream cheese without turning to mush

Fluffy brioche buns topped with a generous blend of sesame, poppy seeds, and savory spices.

The slightly nuttier counterpart to the sesame — same Montreal-style construction, best eaten within the first hour of baking when the poppy crust is still fragrant

House-schmeared cream cheese with silky cold-smoked salmon on a properly chewy bagel — the benchmark dish against which the whole operation is judged

The Montreal-style workhorse — hand-rolled, honey-water boiled, wood-fired until the sesame seeds toast into the crust; chewier and smaller than New York style with a faintly sweet note

NY-style boiled bagels with a dense, chewy crumb and glossy crust — sold by the dozen or individually, available in sesame, poppy, plain, and everything varieties

Smoked salmon piled onto a fresh-baked bagel with cream cheese — the signature order and the reason regulars keep coming back

Densely seeded, lightly sweet wood-fired ring with a chewy crumb and faintly charred crust — the purist's benchmark for this shop

The core offering: hand-rolled, honey-water-boiled, and blistered in a wood-fired oven — smaller and chewier than NY-style, with a lightly caramelized crust and fresh house schmear

Wood-fired Montreal-style ring with a tight crumb and sweet finish — best eaten warm with a plain schmear

Seeded, slightly chewy bagel with a well-seasoned crust and a thick schmear of plain or flavoured cream cheese

The house calling card — a properly chewy everything bagel loaded with smoked salmon, cream cheese, and the classic accompaniments

Classic Montreal style with a clean, nutty bitterness from the poppy that balances the dough's natural sweetness

Hand-rolled, wood-oven-baked rings with a thin, lightly crackling crust and a dense, subtly sweet crumb — the core reason this shop exists

Slightly sweet, hand-rolled bagel with a tight crumb and sesame crust — closer to the St-Viateur school than any New York derivative

Nutty and slightly bitter poppy crust on the same dense Montreal base — a close runner-up to the sesame

The shop's workhorse — toasty sesame crust gives way to a chewy crumb, with a thick plain or herb schmear that doesn't overwhelm

Generous lox over cream cheese with capers, red onion, and tomato on a just-baked bagel — clean execution of the classic

The lox setup most regulars default to — cream cheese, cucumber, and capers on a fresh chewy bagel that holds up under the toppings

Stripped-down version that puts the dough's honey sweetness and wood-fired crust front and center — the purist's benchmark for judging the base product

The seed-and-spice blend bakes into the crust at high heat, giving a more aggressive crust flavour that pairs well with plain or chive cream cheese

House-made plain or scallion schmear, generously applied — simple, exactly what a good bagel shop should offer

The seeded variety toasted by the oven's direct heat, with sesame locked into the crust — the most popular format for a reason

Fresh-from-the-oven bagel halved and generously spread with house-made cream cheese — the essential delivery mechanism for the shop's core product

Fresh-baked assorted bagels to go — a reliable and affordable option for office catering or weekend home supply

The full-seed crust treatment — sesame, poppy, onion, garlic — on the same Montreal base, though the signature single-seed varieties are the more local choice