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Montreal Bagels

11 INGREDIENTS • 15 STEPS • 1HR 40MINS

Montreal Bagels

Recipe

4.8

9 ratings
Each bagel is hand-rolled, boiled in honey water, and cooked in a wood fired oven that was designed to both cook and flavour the bagel. What comes out of this process is a chewy, slightly sweet bagel that is incomparable to any other bagel being made today.
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Each bagel is hand-rolled, boiled in honey water, and cooked in a wood fired oven that was designed to both cook and flavour the bagel. What comes out of this process is a chewy, slightly sweet bagel that is incomparable to any other bagel being made today.
author_avatar
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

1HR 40MINS

Total Time

$3.55

Cost Per Serving

Ingredients

Servings
12
us / metric
Water
360 mL
Warm Water
Granulated Sugar
60 g
Granulated Sugar
Canola Oil
3 Tbsp
Canola Oil
Active Dry Yeast
2 tsp
Active Dry Yeast
Large Egg
2
Large Eggs, divided
Maple Syrup
1 Tbsp
Maple Syrup
Unbleached All-Purpose Flour
500 g
Unbleached All Purpose Flour
Salt
1 tsp
Salt
Poppy Seeds
105 g
Poppy Seeds
or Sesame Seeds
Water
3.8 L
Water
Honey
115 g
Honey

Nutrition Per Serving

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Calories
271
Fat
7.2 g
Protein
6.0 g
Carbs
47.3 g
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author_avatar
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

Cooking Instructions

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step 1
In a large bowl, whisk together the Water (360 mL), Granulated Sugar (60 g), Canola Oil (3 Tbsp), Active Dry Yeast (2 tsp), Large Egg (1), and Maple Syrup (1 Tbsp). Combine until the yeast dissolves.
step 1 In a large bowl, whisk together the Water (360 mL), Granulated Sugar (60 g), Canola Oil (3 Tbsp), Active Dry Yeast (2 tsp), Large Egg (1), and Maple Syrup (1 Tbsp). Combine until the yeast dissolves.
step 2
Stir in Salt (1 tsp) and 1 cup Unbleached All Purpose Flour (500 g). Add enough flour to make a shaggy, soft dough, about 3 cups.
step 2 Stir in Salt (1 tsp) and 1 cup Unbleached All Purpose Flour (500 g). Add enough flour to make a shaggy, soft dough, about 3 cups.
step 3
Knead your dough for about 12 minutes, adding flour as needed as you go. I added an additional 1/2 cup, giving a total of 4 1/2 cups of flour.
step 4
Once your dough is firm and smooth, cover with inverted bowl and let the dough rest 10 minutes.
step 4 Once your dough is firm and smooth, cover with inverted bowl and let the dough rest 10 minutes.
step 5
Divide the dough into 12 equal parts for large bagels. Roll each piece into a 8-10 inch rope, then curve each one pressing together the ends to make a bagel shape.
step 6
Note that your bagels will look pretty deformed at this point (the holes will be very big etc), but just remember that the dough really puffs up after they are boiled.
step 6 Note that your bagels will look pretty deformed at this point (the holes will be very big etc), but just remember that the dough really puffs up after they are boiled.
step 7
Let the shaped dough rise for 30 minutes.
step 7 Let the shaped dough rise for 30 minutes.
step 8
About 5 minutes before your dough is finished rising, fill a large pot with Water (3.8 L) and stir in the Honey (115 g). Bring to a boil.
step 9
Preheat oven to 425 degrees F (220 degrees C) and line two baking sheets with parchment paper.
step 10
Boil your bagels by placing them in the pot 3-4 at a time. You don't want them to be on top of one another. Boil for 45 seconds on each side, so 90 seconds total. Remove and let the water drain off onto a clean towel or paper towel.
step 11
In a small bowl, whisk the remaining Large Egg (1). Pour Poppy Seeds (105 g) on a small plate.
step 12
Dip your bagel in the egg wash and then coat both sides in the seeds. Note, the bagels tend to get very dark in areas where they are not covered with seeds.
step 12 Dip your bagel in the egg wash and then coat both sides in the seeds. Note, the bagels tend to get very dark in areas where they are not covered with seeds.
step 13
Bake for 8-10 minutes. They should be starting to get golden brown on the side touching the baking tray.
step 14
Then flip and bake another 6-8 minutes until completely light and golden brown. This is really going to depend on your oven temperature. Usually the second side and the second batch bake a lot faster than the first, so keep an eye on it!
step 15
Cool the bagels on a cooling rack. Once completely cool, store in a freezer bag for a few days. Even better, freeze the majority of the bagels immediately after they are done cooling to preserve their texture.
step 15 Cool the bagels on a cooling rack. Once completely cool, store in a freezer bag for a few days. Even better, freeze the majority of the bagels immediately after they are done cooling to preserve their texture.
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