Montreal style bagels

Boiled, baked, & bliss! Montreal bagels = pure perfection. 🥯🔥😋

1. Introduction:

Montreal-style bagels are a unique and delicious treat, distinct from their New York counterparts. Boiled in honey-sweetened water and baked in a wood-fired oven, they offer a subtly sweet, slightly chewy experience that's simply irresistible.

2. Essentials for the Recipe:

• 1 ½ cups warm water
• 5 Tbsp. granulated sugar
• 3 Tbsp. sunflower oil
• 1 package of active dry yeast
• 1 Tbsp. beated egg
• 1 Tbsp. maple syrup
• 4 ¾ cups all purpose flour
• 1 Tsp. Kosher salt
• ¼ cup sesame seeds
• 4 quarts water
• ¼ cup honey

3. Step-by-Step Instructions:

The process begins with mixing and kneading the dough, followed by a crucial resting period. The bagels are then individually shaped, boiled briefly in honey-sweetened water, and finally baked in a very hot wood-fired oven until golden brown and perfectly crisp.

Step 1: Preheat the oven

Begin by preheating your oven to 425°F (220°C). This ensures that the bagels will bake evenly and develop a nice crust. Proper oven temperature is crucial for achieving the desired texture and browning.

Step 2: Combine wet ingredients

In a large bowl, combine warm water, sugar, oil, yeast, egg, and maple syrup. Stir the mixture well until the yeast has completely dissolved. This ensures the yeast will activate properly and the dough will rise.

Step 3: Add flour and salt

Add salt and one cup (approximately 120g) of flour to the wet ingredients. Using a spatula or wooden spoon, mix until the flour is fully incorporated and no dry patches remain. This forms the base of the dough.

Step 4: Gradually add more flour

Add flour in quarter-cup (approximately 30g) batches, mixing until each addition is fully combined. The dough will gradually become firm and smooth as you incorporate more flour. Be patient and ensure each addition is fully mixed in before adding more.

Step 5: Knead the dough

Transfer the dough to a smooth, lightly floured surface. Knead the dough for about 10 minutes, developing its gluten structure. If the dough is too sticky, add more flour, one tablespoon (approximately 15g) at a time, until it becomes manageable.

Step 6: Rest the dough

Let the dough rest, covered with a clean cloth or plastic wrap, for about 10 minutes. This allows the gluten to relax and makes the dough easier to shape. The resting period will also contribute to a better rise during baking.

Step 7: Divide the dough

Cut the dough in half, then divide each half again. Continue dividing until you have 12 equal-sized portions of dough. This ensures that all your bagels will be roughly the same size and bake evenly.

Step 8: Shape the bagels

Roll each ball of dough into a 25 cm long strip. Wrap the strand of dough around your hand and press down on one end with your thumb to secure it. This creates the initial bagel shape.

Step 9: Seal the bagel

Brush a small amount of water into the indentation created by your thumb. Press the other end of the strip into the wetted indentation to create a complete bagel shape. The water acts as a glue to ensure the bagel stays sealed during boiling and baking.

Step 10: Smooth the seam

Roll the dough between your palms to smooth the seam where the ends meet. This will create a uniform and aesthetically pleasing bagel. Smooth seams prevent the bagels from splitting during boiling and baking.

Step 11: Prepare the boiling water

Fill a large pot with approximately 4 liters of water and add the honey. Bring the water to a rolling boil over high heat. The honey adds a touch of sweetness and helps to create a shiny crust.

Step 12: Prepare your work station

While you wait for the water to boil, take a moment to prepare your work station. Having everything ready will make the next steps smoother and more efficient. Organization is key to a successful baking process.

Step 13: Lay out a dishtowel

Lay a clean dishtowel down next to your pot of boiling water. This provides a place to drain the boiled bagels before adding the seeds. The dishtowel prevents the bagels from sticking to the countertop.

Step 14: Prepare the sesame seeds

Place the sesame seeds in a shallow bowl and keep it nearby. Line two cookie sheets with parchment paper and set them aside. This ensures that you are ready to coat the bagels and bake them immediately after boiling.

Step 15: Boil and coat the bagels

When the water begins to boil, gently drop 3 bagels into the pot for 90 seconds, turning halfway through. When the cooking is complete, the bagels will float to the top. Use a slotted spoon to transfer them to the clean dishtowel to cool. Once cool enough to handle, place them into the bowl of sesame seeds, press down lightly, turn, and repeat to cover the other side.

4. Serving Suggestions

Montreal bagels are traditionally enjoyed simply, perhaps with a schmear of cream cheese. They also make a fantastic base for sandwiches, especially with smoked salmon or Montreal smoked meat.

5. Nutrition

Serving size: 12 servings, Calories: 278kcal, Protein: 6g, Fat: 6g, Carbohydrates: 51g, Fiber: 2g, Sugar: 12g, Cholesterol: 5mg, Sodium: 215mg

6. One Last Bite:

Making Montreal-style bagels at home is a rewarding experience that brings the unique flavors of Montreal to your kitchen. Give this recipe a try and share the joy of these delightful bagels with your friends and family!