Montréal-style baked bagels recipe
Montréal-style bagels tend to have a denser texture and a subtle sweetness, and a smaller centre hole than American bagels. Top them with your favourite accompaniments.
Tip: the bagels can be frozen for up to 3 months.
Ingredients
- 1.2 tsp active dry yeast
- 1 tbsp sugar
- 2 tbsp honey
- 1 egg
- 1.5 tbsp vegetable oil
- 0.5 tsp fine sea salt
- 340 g strong white flour, plus more as needed
- 1 pinch sesame seeds, for topping (optional)
- 1.2 tsp active dry yeast
- 1 tbsp sugar
- 2 tbsp honey
- 1 egg
- 1.5 tbsp vegetable oil
- 0.5 tsp fine sea salt
- 12 oz strong white flour, plus more as needed
- 1 pinch sesame seeds, for topping (optional)
- 1.2 tsp active dry yeast
- 1 tbsp sugar
- 2 tbsp honey
- 1 egg
- 1.5 tbsp vegetable oil
- 0.5 tsp fine sea salt
- 12 oz strong white flour, plus more as needed
- 1 pinch sesame seeds, for topping (optional)
- 2 tbsp honey or barley malt syrup
- 2 tbsp honey or barley malt syrup
- 2 tbsp honey or barley malt syrup
Details
- Cuisine: Canadian
- Recipe Type: Bread
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- First, make the dough. In a large bowl, combine 175ml/6floz warm water, yeast and a pinch of sugar. Set the mixture aside until the yeast is frothy, about 10 minutes. If the yeast does not froth, check the expiration date. You may have to start over with fresher yeast.
- Stir in the sugar, honey, egg and oil. Stir in the salt and 150g/5.2oz of the flour at a time until a shaggy dough forms, pulling away from the sides of the bowl.
- On a work surface, knead the dough until firm and elastic, about 10 minutes. If the dough is very sticky, add up to 4 tablespoons more flour. Place the dough in a lightly oiled bowl and cover with a tea towel. Let the dough rest for 10–15 minutes.
- Transfer the dough to a work surface and divide into 6 equal portions. Line a baking sheet with release foil to avoid sticking.
- To shape the bagels, roll each piece into a rope 20cm/8in long and connect the ends. Roll the ends together to seal, leaving a large hole in the center.
- Transfer the shaped bagels to the baking sheet and let them rest, covered, for 30 minutes.
- Then, poach the bagels. Preheat the oven 230°C/446°F/gas mark 8 and prepare the poaching bath. Bring a large saucepan of water to a boil. Reduce the heat to low and stir in the honey.
- Using a slotted spoon, lower 4 bagels at a time into the liquid. Cook on one side for 1 minute. Flip the bagels over to poach the other side, 1 minute more.
- Using a slotted spoon, transfer bagels to the baking sheet.
- Repeat with the remaining bagels. Sprinkle on sesame seeds, if using.
- Bake the bagels until golden brown on all sides, 18–20 minutes. Serve warm or toasted.
This recipe is from Breakfast The Cookbook by Emily Miller. Published by Phaidon, £35. Photography by Haarala Hamilton.
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