Wikipedia's description of the Montreal bagel is quite accurate and comprehensive:
There are two wood-burning oven bagel shops in Toronto that turn out pretty good versions of Montreal bagels.
The better of the two is The Bagel House: 2 branches.
The other is St-Urbain Bagel: 3 branches.
There are also Montreal-style bagel bakeries in Ottawa that are purported to be very good.
Montreal bagels are boiled in honey-water and then baked in a wood oven. They have much larger holes and a "regular" is usually the sesame seed version. I vastly prefer Westmount over St. Viateur. (The everything has caraway, a really tasty addition.)
you mean fairmount bagel, not westmount, right?
montreal bagels are awesome. both fairmount and st. viateur (la maison du bagel) are terrific. personally i like them better than even the best ny bagels, with st. viateur getting a slight edge from me over fairmount (although several of my friends prefer the latter). i agree with the others that these are not available in ny, and perhaps not outside of montreal/quebec.
what i love about the two elite montreal bagel shops is that they're open around the clock, yet even in the middle of the night they crank out hot, fresh, tasty bagels. if i lived up there, bagels (along with poutines) would become my default late night, post-drinking grub.
On the Splendid Table last weekend, the Sterns reviewed Montreal bagels they ate in (guess where?) Montreal. If you listen to the broadcast, they give a description.
From the broadcast:
Looks like a regular bagel, but slightly smaller. At first, Michael said thought they were too sweet, and the texture isn't as muscular. But after a few days of eating them, they were hooked. They have a wood-smoked, slightly (a hint) sweet flavor.
And here's a recipe of a Montreal bagel from another (earlier) ST broadcast:
BTW, the Sterns said they don't exist outside of Montreal.