Prep 1 hr
Cook 22 mins
Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores.
- 1 1⁄2 cups water
- 5 tablespoons sugar
- 3 tablespoons canola oil
- 1 (8 g) package dry yeast
- 1 tablespoon beaten egg
- 1 tablespoon malt drink powder or 1 tablespoon syrup
- 4 1⁄2 cups unbleached white bread flour (you may need more)
- 1 teaspoon kosher salt
- 1⁄2 cup poppy seed (or 1/2 cup sesame seeds, or be creative and try a combination)
- 6 quarts water
- 1⁄3 cup honey
- In a large bowl, stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt; keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour.
- Gently add enough flour to make a soft dough, about 3 cups.
- Knead your dough for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.
- Next, divvy up the dough into 12 equal pieces. Roll each piece into a 10-inch rope, then curve each one around your hand, pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.
- Let bagels rise for 30 minutes.
- When ready, fill a large pot with the 6 quarts of water and then stir in the honey; bring that up to a boil.
- Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats.
- When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds. Be generous!
- Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!
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 :)