Montreal Bagels
I found this recipe on the web in a nostalgic mood for Montreal-style bagels. I was first introduced to them in University, got spoiled and have never eaten another style of bagel since. There are no places I can get them locally so I went on a hunt. I tried this recipe out and the first time they were fabulous Easy to make, especially if you use a breadmaker on the dough cycle, but easy by hand as well. I made some minor adjustments and here it is.
I found this recipe on the web in a nostalgic mood for Montreal-style bagels. I was first introduced to them in University, got spoiled and have never eaten another style of bagel since. There are no places I can get them locally so I went on a hunt. I tried this recipe out and the first time they were fabulous Easy to make, especially if you use a breadmaker on the dough cycle, but easy by hand as well. I made some minor adjustments and here it is.
- 1 teaspoon kosher salt
- 1/3 cup honey
- 1 1/2 cups water warmed
- 5 tablespoons sugar
- 3 tablespoons canola oil
- 1 package dry yeast 8 grams
- 1 small egg beaten
- 1 tablespoon malt drink powder or syrup
- 4 1/2 cups unbleached flour you may need a little more (you can use all purpose flour as wel
- 1/2 cup poppy seed or sesame seeds
- 6 quarts water
- Carbohydrate 52.1270125 g
- Cholesterol 13.395 mg
- Fat 4.30873333333333 g
- Fiber 1.399208355546 g
- Protein 5.5188625 g
- Saturated Fat 0.459132916666667 g
- Serving Size 1 1 Serving (85g)
- Sodium 104.512708333333 mg
- Sugar 50.727804144454 g
- Trans Fat 0.365642083333333 g
- Calories 270 calories
Step-by-step
- In a large bowl stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt: Keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour.
- Gently add enough flour to make a soft dough, about 3 cups
- Knead your dough for 10-12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.
- Divide the dough into 12 equal parts. Roll each piece into a 10 inch rope, then curve each one pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.
- let bagels rise for 30 minutes
- When ready, fill a large pot with the 6 quarts of water and stir in the honey. Bring that to a boil.
- Preheat oven to 425 degrees F and line two baking sheets with parchment paper
- When the honey water has come to a boil, drop the bagels in (four at a time), and let boil for 90 seconds, flipping once at 45 seconds. Remove and pat dry on clean tea towels
- Sprinkle the bagels with sesame seeds or poppy seeds, generously covering both sides. Place on parchement paper.
- Bake at 425 for 8 minutes, then flip and bake another 8 minutes. This is really going to depend on your oven temperature. The recipe originally called for 10 minutes per side but I was watching them and they were heading near burn mode by 8 minutes. After flipping they only had to bake for approx 5 minutes. Watch them first time through to ensure even baking.
The Mechanics of the Boil
Requiring nothing more specialized than a wide stockpot and a standard oven, this dough relies on a brief immersion in boiling honey water before baking. Submerging the shaped rings for ninety total seconds gelatinizes the exterior starch, which creates that characteristic dense, shiny crust once exposed to dry heat. Keeping the water at a rolling boil ensures the dough maintains its shape rather than dissolving into a dense mass.
Accompaniments and Pairings
Because these rings are traditionally denser and slightly sweeter than their New York counterparts due to the honey boil, they require contrasting toppings. Traditional cold-smoked salmon, capers, thinly sliced red onion, and plain cream cheese offer a savory counterbalance to the malt-infused crumb. Alternatively, salted butter or sharp aged cheddar cuts through the sweetness when served alongside a morning cup of black coffee.
Baking Parameters
Because sugar and honey scorch quickly at temperatures above 400 degrees Fahrenheit, monitoring the oven closely during the final minutes prevents bitterness. Baking sheets lined with parchment paper are non-negotiable here, as the exterior sugars will fuse directly to bare metal. Rotate the pans halfway through the sixteen-minute total bake time to guarantee even coloration across all twelve pieces.
