MONTREAL BAGELS
Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores.
Provided by Lennie
Categories Yeast Breads
Time 1h22m
Yield 12 bagels
Number Of Ingredients 11
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!
Nutrition Facts : Calories 292.4, Fat 6.7, SaturatedFat 0.7, Cholesterol 4.5, Sodium 217.2, Carbohydrate 52.2, Fiber 2.7, Sugar 14.4, Protein 6.4
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