Montreal Bagel
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4.3
9 reviews
Good
Montreal Bagel
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The Montreal bagel is the cousin of the New York bagel, with a more dense and chewy texture, as well as a more pronounced sweet taste.
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Ingredients
- 5½ cups bread flour (high gluten flour)
- 1 tablespoon active dry yeast
- 1 tablespoon sugar (to activate the yeast)
- 2 eggs (1 for the dough, 1 for brushing)
- ⅓ cup malt syrup
- 1 teaspoon salt
- 4 tablespoons sugar
- 4 tablespoons vegetable oil
- 1¼ cup lukewarm water
- sesame seeds for sprinkling
- poppy seeds for sprinkling
For the poaching syrup
- 1 large Dutch oven filled with water
- 3 tablespoons honey
Equipment
- Stand mixer
- baking sheet
- Slotted spoon
- pastry brush
- Cooling rack
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast and salt.
- Add the lukewarm water, malt syrup, sugar, egg and oil. Mix until forming a ball. Knead the dough for 5 minutes until the dough is smooth.
- Form a ball with the dough and place it by turning it over, in a clean, lightly oiled bowl. Cover with a damp cloth and let stand in a warm, damp place for 30 minutes.
- On a work surface, form a large roll with the dough and separate it into 12 equal parts.
- Brush hands with oil and shape bagels. Proceed in the same way for shaping the 12 bagels.
- Shape each piece of dough into a roll about 8 inches (20 cm) long.
- Connect the ends of the roll and roll the seal under the palm of the hand to seal them together.
- Place bagels on a floured surface and cover with cling film. Let shaped bagels stand for 10 to 15 minutes.
Poaching and baking
- Preheat the oven to 450 F (230˚C) and place a baking sheet filled with water on the lower rack.
- Line two baking sheets with silicone mats or parchment paper. Sprinkle each plate with a tablespoon of sesame seeds.
- Meanwhile, heat the Dutch oven with water and honey on the stove.
- Using a slotted spoon, drop the bagels into the water and poach 3 to 4 bagels at a time, 1 minute per side (no more than 2 minutes) until they are have swelled slightly, turning them halfway through cooking
- Drain the bagels and return them to the prepared baking sheets, spacing them apart.
- Brush the bagels with the beaten egg and generously sprinkle the bagels with sesame seeds or poppy seeds.
- Bake bagels for 15 to 17 minutes one sheet at a time or until golden brown.
- Let the bagels cool for 15 minutes on a cooking rack.
Notes
- Observe the 30-minute rest time to obtain the dense texture of the bagel. At this point, the dough will not rise much. If the dough sticks too much, add ½ cup (50 g) of flour. If the dough is too compact, add water, 1 tablespoon at a time. Bagels can be frozen. Freeze them immediately after they have cooled.
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User Reviews
Overall Rating
4.3
9 reviews
Good
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