Best Montreal Bagels Recipes

MONTREAL BAGELS

Steps:

• In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
• Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
• When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. (See note.)
• Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
• Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
• Preheat oven to 450 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
• When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
• Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.

MONTREAL BAGELS

Steps:

• 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 to 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.
• Next, divvy up the dough into 12 equal pieces. Roll each piece into a 10-inch rope, then curve each one around your hand, 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 then stir in the honey; bring that up to a boil.
• Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats.
• When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds. Be generous!
• Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!

MONTREAL BAGELS

Steps:

• In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
• Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
• When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. If not using the dough immediately, refrigerate it after it has been kneaded. Bagel making can be resumed up to a day later. Allow the dough to return to room temperature, and continue with step 4.
• Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
• Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
• Preheat oven to 400 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
• When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
• Arrange the boiled bagels on a baking sheet covered with parchment paper or cornmeal, and bake on the lowest rack of oven until they are medium brown, approximately 20-25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.

MONTREAL BAGELS

Steps:

• 1. In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
• 2. Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
• 3. When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. (If not using the dough immediately, refrigerate it after it has been kneaded. Bagel making can be resumed up to a day later. Allow the dough to return to room temperature, and continue with step 4.) Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
• 4. Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
• 5. Preheat oven to 450 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
• 6. When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
• 7. Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.

SOFT AND CHEWY MONTREAL-STYLE BAGELS - THE BEST FOR SANDWICHES!

Steps:

• Place all 4 dry ingredients in a large mixing bowl.
• Attach dough hook and turn on the start mixing dry ingredients.
• If any extras are desired in the bagels like chopped green onion or roasted garlic, now is the time to add them. Use about 1/3 - 1/2 cup.
• Slowly add the 3 cups of warm water.
• Dough should look and sound sticky and should not be rising too much on dough hook. If dough is rising too much add a little more water. If dough hook is not engaging the dough much or if the dough sounds 'sloshy' add a bit more flour.
• let mixer knead dough for 10 minutes.
• Dough should not stick to the bowl at the sides or bottom, add 1 tablesoon at a time of flour until dough is not sticking in the bottom middle of bowl.
• Turn out on to the floured counter.
• Knead by hand for a few minutes.
• Place in large bowl with plastic wrap over the top.
• Let rise about an hour.
• (If you would like to mimic a professional proofer which can rise this dough perfectly in 45 minutes -- : Boil a small pot of water on the stove top. Place on bottom of oven and make room for large bowl of dough at top of oven. close oven door and you've created your own steam chamber proofer!).
• After this the dough will be doubled or tripled in size.
• Pull out of bowl and smack down on your floured counter.
• Now using a pastry scraper and a kitchen scale, cut the dough and weigh out 12 approximately 5 oz. pieces.
• wrap each into a ball as you weigh it and place under plastic wrap.
• wait for a few minutes to let balls get slightly puffy and form bagels out of them.
• holding the ball with both hands, push your thumbs through the middle of the ball, push your two index fingers into the hole and rotate quickly, stretching the bagel. place each on a cooking spray covered large pan, leave 2" around all bagels. (I use 2 large round pizza pans).
• when all bagels are made and on pans, place back in proofer (you will need to reboil water and then replace) or let rise under plastic wrap in a warm room. This usually takes 15-20 minutes.
• Get 4 quarts of water in a large 6 quart pot on the boil. (optional: add 1 T of baking soda to the water for more depth in color and taste, or try adding 2 T of honey to the water for a sweet touch).
• Pre-heat oven to 350 deg F. (remove small pot if you made a proofer and adjust racks so that 2 racks are at the top of the oven.).
• Place bagels, 3 at a time upside down in the boiling water for only 15-20 seconds, then turn over and repeat on other side. For turning I use what is called a 'spider' or large, round, slotted spoon.
• remove bagels from water and slide off on to a clean kitchen towel or flour sack for drying.
• When all bagels have been boiled, apply cooking spray to large pans and place bagels on pans. Brush lightly with egg white wash (1 egg white plus 1 T water) if you want to apply seeds such as sesame or poppy.
• No egg wash is needed if you want to top with any kind of cheese, simply sprinkle all over the tops.
• Bake for 30-40 minutes, switching pans on racks and front to back at about 15 minutes.
• Tops should be deep golden brown.