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Montreal-Style Bagels
85% authentic · Canadian
A distinct variation from New York bagels, Montreal bagels are hand-rolled, boiled in honey-sweetened water, and baked in a wood-fired oven, resulting in a sweeter, denser, and slightly smaller bagel with a crispier crust.
Ingredients
- Bread flour450g
- Active dry yeast5g
- Salt1 tsp
- Sugar1 tbsp
- Egg1
- Water250ml
- Honey2 tbsp
- Sesame seedsgenerous amount for topping
- Malt syrup (optional, for boiling water)1 tbsp
Steps
- 1
Dissolve yeast in warm water with a teaspoon of sugar. Let stand for 5 minutes.
- 2
In a large bowl, combine bread flour and salt. Add the yeast mixture, remaining sugar, egg, and honey.
- 3
Mix until a dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 4
Place dough in an oiled bowl, cover, and let rise for 1 hour, or until doubled.
- 5
Punch down dough and divide into 10 equal pieces. Roll each into a ball, then flatten and poke a hole through the center, stretching to about 1 inch.
- 6
Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 20 minutes.
- 7
Preheat oven to 450°F (230°C). Bring a large pot of water to a boil with honey and optional malt syrup.
- 8
Boil bagels for 1 minute per side, then remove with a slotted spoon.
- 9
Immediately roll each boiled bagel in sesame seeds, ensuring they are well coated.
- 10
Place seeded bagels back on the baking sheet.
- 11
Bake for 15-20 minutes, or until deep golden brown and crisp.
- 12
Cool on a wire rack.
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