Montreal Bagels

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Montreal Bagels
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Makes: 1 servings adjust
"....Montreal bagels, however, are a different breed, chewy and tinged with a tantalizing sweetness. The real thing is still baked in wood ovens, which give the bagels an irregularly charred outer surface. These bagels shine, too, with a gloss that only a short swim in a bath of honey- or malt-sweetened water can impart. With no chemical additives or dough conditioners, these bagels stand out in taste and looks." - excerpt from the New York Times

Directions

Ingredients

  • 1 1⁄2 cups Warm Water
  • 5 tablespoons Sugar
  • 3 tablespoons Canola Oil
  • 1 package Dry Active Yeast, 8 grams
  • 1 small Egg, beaten
  • 1 tablespoon Light Malt Extract (Liquid), or Malt Powder
  • 1 teaspoon Kosher Salt
  • 1 cup Unbleached All-Purpose Flour

Step 1

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.

Ingredients

  • 3 cups Unbleached All-Purpose Flour

Step 2

Gently add enough flour to make a soft dough, about 3 cups
 

Step 3

Knead your dough for 10-12 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.
 

Step 4

Divide the dough into 12 equal parts. Roll each piece into a 10 inch rope, then curve each one pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.
 

Step 5

Let bagels rise for 30 minutes.

Ingredients

  • 6 quarts Water
  • 1⁄3 cup Honey

Step 6

When ready, fill a large pot with the 6 quarts of water and stir in the honey. Bring that to a boil.

Ingredients

  • Parchment Paper

Step 7

Preheat oven to 425 degrees F and line two baking sheets with parchment paper
 

Step 8

When the honey water has come to a boil, drop the bagels in (four at a time), and let boil for 90 seconds, flipping once at 45 seconds. Remove and pat dry on clean tea towels

Ingredients

  • 1⁄2 cup Poppy Seed, or Sesame Seeds

Step 9

Sprinkle the bagels with sesame seeds or poppy seeds, generously covering both sides. Place on parchement paper.
 

Step 10

Bake at 425 for 8 minutes, then flip and bake another 8 minutes. This is really going to depend on your oven temperature. The recipe originally called for 10 minutes per side but I was watching them and they were heading near burn mode by 8 minutes. After flipping they only had to bake for approx 5 minutes. Watch them first time through to ensure even baking.
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