Recipe: Montreal Bagels

Step 1

Preheat oven to 450° F with a parchment paper-lined baking sheet inside.

Step 3

Fill a large pot with water. Put to boil over medium-high heat.

Step 5

In a large bowl, whisk together water, sugar, oil, yeast, egg and honey. Whisk in salt. Gently stir in some of the flour (approx. 550g), one cup at a time, until a soft dough forms.

Step 7

Turn dough out onto surface and gently knead until it begins to comes together. Continue to knead, adding flour as needed to prevent sticking, until you have a soft, dough that bounces back when you press on it — it should take 10 - 12 minutes.

Step 9

When dough is properly kneaded, place in an oiled bowl, making sure to get a thin coat of oil on dough. Cover with a towel and let rest 30 minutes.

Step 11

Cut dough into 16 pieces (about 75g each). Keep pieces covered with towel while you work.

Step 13

Shaping:

Step 15

Roll each piece into a 10 - 12 inch rope. Do not add flour to the surface, unless to prevent sticking.

Step 17

Wrap rope around your four fingers, overlapping the ends on the inside of your hand to make a circle. To seal, roll your hand back and forth, pressing gently to complete the circle. Place on floured surface to rest and cover with a towel as you work. Keep bagels covered as you go.

Step 19

Let bagels rest 30 minutes.

Step 21

Add 350 g of honey to pot of water and bring to a full boil.

Step 23

Handle rested bagels gently to keep their shape. Boil bagels in batches, 1 ½ - 2 minutes per side. Remove from water using a slotted spoon. Place onto cooling rack and sprinkle heavily with seeds.

Step 25

Place bagels on heated pan in oven and bake until golden brown, 15 - 20 minutes.

Step 27

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