Authentic Montreal Bagels Recipe
Capture the iconic flavor of Montreal with this recipe for perfectly chewy, slightly sweet bagels. Boiled in honey water and baked to a golden-brown perfection, these bagels are a truly rewarding kitchen project that will rival any bakery.
Equipment
- Stand Mixer with dough hook (optional)
- Large Pot
- Slotted Spoon
- Baking Sheets
Ingredients
- 1 1/2 cups warm water (105-115°F or 40-46°C)
- 2 tbsp granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 4 cups bread flour plus more for dusting
- 1 1/2 tsp salt
- 1 large egg lightly beaten
- 1 tbsp vegetable oil
- 1/4 cup honey
- 1/2 cup sesame seeds or poppy seeds for topping
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Stir and let it stand for 5-10 minutes until the mixture is foamy.
- In the bowl of a stand mixer with a dough hook, combine the bread flour and salt. Add the yeast mixture, beaten egg, and vegetable oil.
- Mix on low speed until a dough forms, then increase to medium-low and knead for 8-10 minutes until the dough is smooth and elastic.
- Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball. Poke a hole in the center of each ball and stretch to form a bagel shape with a 1-2 inch hole. Place on a parchment-lined baking sheet.
- Preheat your oven to 450°F (232°C). Bring a large pot of water to a boil and stir in the honey.
- Boil the bagels in batches, about 3-4 at a time, for 1-2 minutes per side.
- Remove bagels with a slotted spoon and place them back on the baking sheet. Sprinkle generously with sesame or poppy seeds.
- Bake for 15-20 minutes, or until deep golden brown. Cool on a wire rack before serving.
Notes
For the chewiest texture, do not skip the boiling step! This is essential for creating the classic bagel crust. Ensure your bread flour is fresh for the best gluten development.