WOW!!! Excellent recipe. Good taste, good texture. I need to practice shaping them. I thought a tbls. of beaten eggs sounded silly so I put in a whole egg. Maybe a touch more salt would be good. I think 24 would be better than 12--a bit too big. These will be a regular in our house. Gord27
Good, easy recipe, and an adventure into something new for me. I added cinnamon and raisins too. It took closer to 2 hours to make them. I might double it next time to make it even more worthwhile.
These are delicious, but I have to admit that I have made a few changes to the recipe. (1) Instead of using the malt and white sugar, I replaced the white sugar with brown sugar. I didn't have any malt, so the molasses in the sugar gave the bagels a richer flavor (2) Before I boiled the bagels I broiled them for about 40 seconds on each side, this made them shiny and easier to pick up off of the tray. (3) Instead of using honey in the water I used real maple syrup. It's what I had on hand, and it's what my friend's parents always used. With these changes, they had the taste and texture of the bagels at my favorite bakery in Montreal! Thanks so much for posting this :)
First of all, I live on a farm in Israel far away from any city. I used to buy bagels at a buck a shot to spoil the kids for special occasions.
Since I've been making these great renditions, everyone is happy and we have hot fresh bagels every Saturday morning.
I have made a few changes to the recipe.
I no longer measure the flour (I buy bread flour) rather just add flour to my kitchenaid until it is no longer sticky. After several problems with the risen bagels sticking to the parchment paper, I've started dusting it with flour - problem solved.
Also, I add sugar to the boiling water and not honey. Believe me, the results are great!! I've also started to sprinkle Atlantic Coarse salt on the bagels in addition to the sesame seeds (brown organic)
Excellent recipe. I have tried a few bagel recipes and so far this is the best. Thanks for sharing.
Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process.
everybody asked..."Who brought bagels from Montreal?" Pretty good review. They really do taste like montreal bagels
Excellent! I put all the ingredients in teh bread machine on the dough setting. They turned out great, everyone ate them up.
I've made this recipe many many times (got it from another source) and let me share a few things that might help. It is possible to cut the sugar in half, to substitute 2 cups of flour by whole wheat flour (begin stirring with whole wheat flour) and to omit the honey or maple syrup in the water. That will give you a healthier version that you must let rise 40 minutes (not 30 because of the whole wheat). For guests though, I still use whole wheat and use all the sugar / honey/ syrup. I personally make 24 small bagels because they are for the kids. The best way to roll the dough is to use a silicone cookie sheet mat on the textured side without using any flour. I let rest on a smooth dish cloth sprinkled with flour. When I take them out of the water, I put them on a dish cloth to drain extra water before I dunk in sesame seeds. I bake on cookie sheets sprinkled with cornmeal. DELICIOUS!!!!
I also added a couple of tablespoons of lt. brown sugar to the dough and mixed/kneaded it in my KitchenAid stand mixer for about 10 min. at medium-low speed. I chose to do a variety of toppings: poppy seeds, sesame seeds and "everything" (sesame seeds, poppy seeds, onion and garlic flakes. They all were excellent!