The Montreal style bagel is generally a smaller, thinner variety than the "New York" style which is so common these days. The preparation is significantly different including the fact that after the dough is prepared and shaped, the bagels are boiled in honey water for a few minutes before being immediately transferred to a wood burning oven. The result is a less doughy bagel with a beautiful sheen and glaze, a slightly sweet taste, a bit of a crunch on the outside and a soft, delicate, and moist inside. When eaten fresh from the oven, they are a little piece of culinary heaven.
It's quite the industry in Montreal, with many bakeries and chains centred mostly around bagel making.
Here's one of the more famous shops in Montreal: http://www.stviateurbagel.com