Montreal Bagels
The ultimate comfort food, Montreal Bagels are delightfully chewy and slightly sweet. Made from simple ingredients, these bagels are boiled in honey water for a unique taste and texture. Perfect for any occasion, they can be served warm with various toppings. Give them a try tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Large Pot
- Saucepan
- Mixing Bowl
- Baking Sheet
Ingredients
- 5¼ cups Bread Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Kosher Salt
- 1¼ teaspoons Instant Yeast
- 1¼ cups Warm Water
- ¼ cup Neutral Oil
- ½ cup Honey
- 1 large Egg
- 1 large Egg White
- 8 cups Water
Instructions
- In the bowl of a stand mixer, whisk together bread flour, granulated sugar, kosher salt, and instant yeast by hand. Add 1¼ cups of warm water, neutral oil, 2 tablespoons of honey, egg, and egg white; using the paddle attachment, beat at low speed until a shaggy dough forms, about 1 minute.
- Switch to the dough hook attachment. Beat at low speed until the dough pulls away from the bottom and sides of the bowl, about 8 to 10 minutes. The dough should be elastic and slightly tacky.
- Turn out the dough onto a lightly floured surface and shape it into a smooth ball. Lightly oil a large bowl and place the dough inside, turning to coat the top. Cover with a damp cloth and let rise in a warm place until doubled, for 45 minutes to 1 hour.
- After the dough rises, lightly spray two baking sheets with cooking spray. Cut 10 squares of parchment paper, and place them on prepared pans.
- Divide the dough into 10 portions, each weighing about 115 grams, and shape each portion into a ball. Pinch a hole in the center of each ball and stretch it gently to create a 3-inch-wide circle.
- Place the shaped bagels on the prepared parchment and cover them to rise again for 15 to 30 minutes until puffed.
- Preheat your oven to 400°F (200°C). Prepare your toppings in shallow bowls.
- In a large stockpot, heat 8 cups of water and the remaining honey over medium-low heat until just simmering. Using the parchment as handles, drop the bagels into the honey water, cooking for 30 seconds on each side.
- Remove the bagels from the water using a slotted spoon and place them into your desired topping, coating well. Transfer to the pans.
- Bake the bagels until golden brown, about 13 to 16 minutes. Let them cool on the pans for 10 minutes before serving warm or cooling completely on wire racks.
Notes
- Storage: To keep your bagels fresh, store them in an airtight container at room temperature for up to three days.
- Freezing: For longer storage, freeze bagels in a zip-top bag. Thaw at room temperature.
- Variations: Experiment with different toppings or mix-ins to create your ideal flavor.
- Serving: Pair with cream cheese, smoked salmon, or your favorite spreads.
- Freshness: Best enjoyed fresh but can be reheated in the oven for a warm delight.