Montreal Style Bagels
Montreal style bagels are somewhat different from the bagels we know in America; they’re slightly smaller, thinner, sweeter, and have a markedly crusty exterior.
Ingredients
- 1 packet dry active yeast (2 1/4 tsp)
- 1 cup warm water
- 1 tbsp maple syrup
- 3 1/4 cup flour, preferably bread flour
- 1 tsp salt
- 1/2 cup honey
- 1 cup sesame or poppy seeds, or everything bagel spice (or combination of these)
Instructions
- In the bowl of the stand mixer or a large bowl, combine warm water, yeast and maple syrup. Let sit for 5 minutes until bubbly. Add egg (if using), flour and salt and stir until a shaggy dough is formed. If using the stand mixer, knead dough on medium speed for 8 minutes. If kneading by hand, knead for 12 minutes. Knead until dough is smooth and elastic.
- Place the dough in a greased bowl and cover. Allow it to rise until doubled in size, 1½ hours. At this point you can move on to the next step or leave the dough covered in the fridge overnight.
- If taking out of the fridge, let the dough come to room temperature. Line the underside of a baking sheet with parchment. Deflate the dough and divide it into 8 equal pieces. Roll out each piece into a 10 inch rope, then wrap into a circle, rolling the ends with your palm to seal. Cover bagels and allow them to rise in a warm spot until puffed, about 20 minutes.
- Preheat the oven to 475 with a pizza stone or large cast cooking vessel inside. Pour seeds/bagel toppings into a shallow bowl. Set up your boiling liquid: fill a large pot halfway, add honey and bring to a boil. Reduce to a simmer. Boil bagels in batches of 2 or 3 for 1 minute, then flip over and boil another minute. Remove bagels with a slotted spoon and immediately dredge in seeds. Once both sides are covered in seeds, put the bagels back on parchment.
- Remove the pizza stone from oven. Gently slide the parchment with the bagels on it onto the pizza stone. Bake for 18-21 minutes, until bagels are crusty and golden brown.