Montreal Bagels

"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."
 
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photo by Lynn in MA photo by Lynn in MA
photo by Lynn in MA
photo by s6anders photo by s6anders
photo by s6anders photo by s6anders
photo by dobermann101 photo by dobermann101
photo by netsmoreau photo by netsmoreau
Ready In:
1hr 22mins
Ingredients:
11
Yields:
12 bagels
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ingredients

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directions

  • 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!

Questions & Replies

default avatar
  1. carolc
    What adjustments do I need to make to the recipe if I wanted to incorporate beer in the dough?
     
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Reviews

  1. Gord27
    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
     
  2. Rob King
    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.
     
  3. colleen_anthony
    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 :)
     
  4. Chuppaz
    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.<br/>Since I've been making these great renditions, everyone is happy and we have hot fresh bagels every Saturday morning.<br/>I have made a few changes to the recipe.<br/>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. <br/>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)
     
  5. Midauph
    Excellent recipe. I have tried a few bagel recipes and so far this is the best. Thanks for sharing.
     
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Tweaks

  1. Anoushka
    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!!!!
     
  2. skafrogger712
    These bagels came out delicious! I was just making them for two people, so I halved the recipe and all the proportions were perfect. However, I ended up flipping the bagels over at the 10 minute mark, but took them out of the oven completely at 14 minutes because they were about to burn. At 14 mins, they still came out delicious and extremely gooey (but cooked) on the inside. I think 20 mins might be too long, depending on your oven. Yum! Also, thanks to the reviewer who suggested using maple syrup instead of honey in the boiling water-- made them taste so legit! Overall a great and easy recipe to follow.
     
  3. colleen_anthony
    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 :)
     

RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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