Recipe: Montreal Bagels
The perfect Montreal bagel is baked to a golden colour, crispy on the outside and chewy on the inside. These bagels are boiled in honey water for a beautiful blonde glaze.
- 350 g warm water
- 60 g sugar
- 30 g oil
- 10 g active dry yeast
- 1 egg
- 20 g honey
- 8 g salt
- Up to 700 g flour
- 350 g honey
- Sesame seeds
- Poppy seeds
Preheat oven to 450° F with a parchment paper-lined baking sheet inside.
Fill a large pot with water. Put to boil over medium-high heat.
In a large bowl, whisk together water, sugar, oil, yeast, egg and honey. Whisk in salt. Gently stir in some of the flour (approx. 550g), one cup at a time, until a soft dough forms.
Turn dough out onto surface and gently knead until it begins to comes together. Continue to knead, adding flour as needed to prevent sticking, until you have a soft, dough that bounces back when you press on it — it should take 10 - 12 minutes.
When dough is properly kneaded, place in an oiled bowl, making sure to get a thin coat of oil on dough. Cover with a towel and let rest 30 minutes.
Cut dough into 16 pieces (about 75g each). Keep pieces covered with towel while you work.
Roll each piece into a 10 - 12 inch rope. Do not add flour to the surface, unless to prevent sticking.
Wrap rope around your four fingers, overlapping the ends on the inside of your hand to make a circle. To seal, roll your hand back and forth, pressing gently to complete the circle. Place on floured surface to rest and cover with a towel as you work. Keep bagels covered as you go.
Let bagels rest 30 minutes.
Add 350 g of honey to pot of water and bring to a full boil.
Handle rested bagels gently to keep their shape. Boil bagels in batches, 1 ½ - 2 minutes per side. Remove from water using a slotted spoon. Place onto cooling rack and sprinkle heavily with seeds.
Place bagels on heated pan in oven and bake until golden brown, 15 - 20 minutes.
Servings: Makes 16 bagels