montreal style bagels

Montreal-Style Bagels

This weekk, my Great Canadian Baking Show Challenge sees me tackle last weeks technical challenge: Montreal-Style Bagels. I have yet to set foot in Quebec (on my trip wish list!), but if mine taste half as good as those you find in Montreal, then it’s worth the effort because they are wonderful. A delightful combination of crispy, chewy and slightly sweet. Happy Baking Show Wednesday!

Ingredients (makes a dozen bagels):

  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 1 tablespoon granulated sugar
  • 1 tablespon Canadian Maple Syrup
  • 1 tablespoon canola oil
  • 2 teaspoons salt
  • ½ cup Canadian liquid honey
  • 1 large egg
  • 3 cps strong white flour
  • 1 cup all-purpose flour
  • ½ cup Canadian liquid honey
  • ½ cup poppy seeds
  • ½ cup sesame seeds

In a large bowl, combine yeast, warm water, sugar and Maple Syrup. Give a good stir, and let stand, 5 minutes, until foamy.

Whisk canola oil, salt and honey into the yeast mixture. Break the egg in and whisk, until well-combined. Stir in the flours, gradually, until a soft dough forms. Tip dough onto a lightly floured surface, and knead until smooth and elastic and no longer sticky, about 10 minutes (add a bit more flour if necessary). 

Return dough to the bowl, cover with cling film, and prove, 1 hour or until doubled in size.

Preheat oven to 450°. Line two baking sheets with parchment paper. 

Combine 2 quarts water and honey in large pot, and bring to the boil.

Divide dough into 12 equal portions. Roll each portion into a log, and join ends together, pinching slightly but firmly, to form bagels, lining them onto prepared baking sheets as you do.

Place baking sheets in the hot oven, and let bagels rise, about 10 minutes.

Pour poppy seeds into a shallow plate, sesame seeds into another; set aside.

Dip bagels in the honey boiling water, two at a time, about 30 seconds on each side. Remove bagels with a slotted spoon and dip them straight into poppy seeds, sesame seeds or both for everything bagels.

Place them on baking sheets, seeds side up, and bake, at 450°, for 15 to 20 minutes until cooked through, and a nice golden brown color.

Serve Montreal-Style Bagels warm, or let them cool and toast them, with butter, cream cheeseMaple Cured SalmonAlmond Butterpeanut butter,….