How to Make Montreal-Style Bagels at Home
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VOICE OVER: Rebecca Brayton
Bagel aficionados swear by Montreal-style when they need a fix. There are many impostors, and many claim to have equaled or bested this style in bagel "contests." But only Montrealers have perfected these dense, wood-fired delicacies. Slightly sweet and covered in poppy or sesame seeds, these bagels taste great with a smear of cream cheese and a layer of lox. Montreal bagels are different than a more traditional one as the dough includes egg and honey, and before they're baked they are poached in a honey-water concoction. The result is irresistible. In this video, http://www.WatchMojo.com makes Montreal-style bagels in our home kitchen.
Recipe: How to Make Montreal-Style Bagels at Home
Nothing beats this style of bagel.
Ingredients:
- 1 ½ cups warm water
- 2 ¼ tsp yeast
- 4 tbsp white sugar
- 1 ¼ tsp salt
- 1 tbsp honey
- 2 tbsp beaten egg
- 3 tbsp vegetable oil
- 1 tsp malt powder (Hint: You can buy malt powder at your local home beer-brewing store)
- 6-7 cups bread flour
- ¼ cup honey
- 1 ½ either sesame seeds or poppy seeds
Directions:
1. Start by preparing your workspace: line two baking sheets with parchment paper and set them aside.Traditional Montreal-style bagels are baked in a wood burning oven, but these homemade ones are almost as good, and great with some cream cheese and lox.
2. Now, hand whisk the warm water and yeast together in a bowl. If you are using a stand mixer, be sure to use that bowl. When it’s mixed together, leave it for 2 to 3 minutes until the yeast dissolves.
3. When that’s ready, stir in the sugar, salt, honey, egg, oil, malt powder and 6 cups of the flour.
4. Next, knead the dough for about 10-12 minutes until the dough is stiff and smooth. You may need to add more flour, but do so gradually. For this step you can either use a stand mixer with a dough hook attachment, or you can knead it by hand.
5. When the dough is ready, cover it with plastic wrap and allow it to rise for ten minutes.
6. Now, turn the dough out onto a lightly floured surface and separate it into 16 portions. Then, roll each portion into a thin rope, and use that to form a ring. (Make sure to seal the ends as best you can.)
7. Place your formed bagels on your prepared baking sheets to rest for about 12-15 minutes, or until they’re slightly puffy.
8. While those are resting, preheat your oven to 450°, and fill a large soup pot or Dutch oven about ¾ full with water. Then add the ¼ cup of honey, and bring it to a boil.
9. When the water boils, reduce it to a simmer. Prepare a workspace by laying paper towel down on your counter for the bagels to drain.
10. Add your bagels to the water a few at a time and boil them for about 2 minutes each, turning them over after about 1 minute. When they’re ready, leave them to drain on the paper towel.
11. Place your sesame or poppy seeds in a shallow bowl or pie dish. Roll each bagel in the seeds, and then place it back on your prepared baking sheets.
12. Now, place them in the oven, and immediately lower the temperature to 425°. Bake them for about 12-15 minutes, or until they’re lightly browned. Then turn them over and bake them for another 3-5 minutes.
13. When they’re done, transfer them to wire racks to cool for 15 minutes, and then dig in.
