Classic Montreal-Style Bagels
Experience the authentic taste of Montreal with these hand-rolled bagels, renowned for their distinctive dense, chewy texture and slightly sweet flavor profile. Traditionally boiled in a honey-water mixture before baking, these bagels achieve a beautiful glossy crust and can be topped with your choice of poppy seeds, sesame seeds, or even creative combinations for a personalized touch. Perfect for breakfast or a snack, serve them plain, toasted, or with a spread of cream cheese, lox, or your favorite toppings. Enjoy a true slice of Montreal's culinary heritage from the comfort of your own kitchen!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
warm water
1 1/2 cups (heated to about 110°F)
sugar
5 tablespoons (granulated)
canola oil
3 tablespoons (for moisture and richness)
dry yeast
1 (8 g) package (regular dry yeast, not instant)
beaten egg
1 tablespoon (for enriching the dough)
malt drink powder or syrup
1 tablespoon (for flavor enhancement)
unbleached white bread flour
4 1/2 cups (plus additional as needed)
kosher salt
1 teaspoon (for seasoning)
poppy seeds or sesame seeds
1/2 cup (for topping)
water
6 quarts (for boiling the bagels)
honey
1/3 cup (for the boiling water)
Instructions
1
In a large mixing bowl, combine warm water (about 110°F), sugar, canola oil, dry yeast, beaten egg, and malt drink powder or syrup. Mix gently until the yeast is fully dissolved.
2
Stir in kosher salt and then gradually add 1 cup of unbleached bread flour, mixing until smooth.
3
Continue to add flour, around 3 cups, until a soft dough begins to form. Knead the dough on a lightly floured surface for 10 to 12 minutes, adding more flour as needed until the dough is firm and smooth.
4
Cover the kneaded dough with an inverted bowl and let it rest for 10 minutes.
5
Divide the rested dough into 12 equal portions. Roll each piece into a 10-inch long rope, then shape the rope into a circle, pressing the ends together. You may use a few drops of water to help seal the ends if necessary.
6
Allow the shaped bagels to rise for 30 minutes on a lightly floured surface.
7
In a large pot, bring the 6 quarts of water and honey to a boil.
8
Preheat your oven to 425°F (220°C) and prepare two baking sheets by lining them with parchment paper or Silpat mats.
9
Once the water is boiling, gently lower the bagels into the pot, boiling them for about 90 seconds, turning each bagel once for even cooking. Remove the bagels and drain them on clean, dry dish towels.
10
Place the boiled bagels on the prepared baking sheets. Generously sprinkle both sides of each bagel with poppy seeds, sesame seeds, or your preferred toppings.
11
Bake in the preheated oven for approximately 20 minutes, or until golden brown, turning the bagels once halfway through for even baking.
12
Allow the bagels to cool slightly before serving. Enjoy them fresh, toasted, or topped with your favorite spreads!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes Montreal-style bagels different from other bagels?
Montreal-style bagels are known for being hand-rolled, having a dense and chewy texture, and a slightly sweet flavor profile from being boiled in honey-water.
What are the primary characteristics of a classic Montreal bagel?
These bagels feature a glossy crust, a chewy interior, and are traditionally boiled in a honey-water mixture before baking.
What temperature should the water be for dissolving the yeast?
The water should be warm, approximately 110 degrees Fahrenheit (43 degrees Celsius).
Can I use instant yeast for this recipe?
The recipe specifically calls for one 8g package of regular dry yeast, not the instant variety.
What type of oil is used in the bagel dough?
Canola oil is used to provide moisture and richness to the dough.
Why is malt drink powder or syrup included in the ingredients?
Malt is added to enhance the authentic flavor profile of the Montreal-style bagel.
How much flour is generally required for this recipe?
The recipe uses approximately 4 and a half cups of unbleached bread flour, with extra available for kneading.
How long should the bagel dough be kneaded?
The dough should be kneaded on a lightly floured surface for 10 to 12 minutes until it is firm and smooth.
How long does the dough need to rest after kneading?
After kneading, cover the dough with an inverted bowl and let it rest for 10 minutes.
How many bagels does this specific recipe produce?
This recipe is designed to produce 12 equal portions, making a dozen bagels.
What is the recommended size for the hand-rolled dough ropes?
Each portion of dough should be rolled into a rope approximately 10 inches long before shaping into a circle.
How do I ensure the ends of the bagel stay together?
Press the ends of the dough rope together firmly; you can use a few drops of water to help seal the ends if necessary.
How long do the shaped bagels need to rise before boiling?
The shaped bagels should rise on a lightly floured surface for 30 minutes.
What is added to the boiling water to give the bagels their signature taste?
One-third cup of honey is added to 6 quarts of boiling water.
What is the recommended oven temperature for baking?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How long should the bagels be boiled?
Boil the bagels for about 90 seconds in total, turning them once to ensure even cooking.
What should I do with the bagels immediately after boiling?
Drain the boiled bagels on clean, dry dish towels before placing them on baking sheets.
What toppings are traditional for Montreal-style bagels?
Poppy seeds and sesame seeds are the most traditional and popular choices for topping these bagels.
How long do the bagels need to bake in the oven?
Bake for approximately 20 minutes, or until they reach a beautiful golden brown color.
Do I need to turn the bagels while they are in the oven?
Yes, turn the bagels once halfway through the baking time to ensure an even bake on both sides.
What should I use to line my baking sheets?
You can use either parchment paper or Silpat mats to prevent the bagels from sticking.
Can I serve these bagels toasted?
Yes, these bagels are delicious served plain, toasted, or with various spreads.
What are some suggested toppings to serve with these bagels?
Common suggestions include cream cheese, lox, or any of your favorite sandwich toppings.
Is there egg in the bagel dough?
Yes, the recipe includes 1 tablespoon of beaten egg to enrich the dough.
Why use unbleached bread flour instead of all-purpose flour?
Bread flour has a higher protein content, which is essential for creating the characteristic chewy texture of a bagel.
How much sugar is used in the dough?
The recipe calls for 5 tablespoons of granulated sugar in the dough mixture.
What type of salt is best for this recipe?
The recipe recommends using 1 teaspoon of kosher salt for seasoning the dough.
Can I make these bagels ahead of time?
Yes, though they are best enjoyed fresh, they can be stored and toasted later.
What gives the bagels their glossy crust?
The glossy finish is a result of boiling the dough in the honey-water mixture prior to baking.
Are these bagels considered a snack or a breakfast item?
They are versatile and can be enjoyed as a hearty breakfast or a satisfying snack.