Montreal Style Bagel Recipe

Bagels covered with sesame seeds, poppy seeds and everything bage.

4.86 from 41 votes

If you know, you know. Anyone that grew up in or visited Montreal knows about Montreal bagels and all their glory. This is a step by step recipe for those of that are homesick and craving a taste of home.

Prep Time20

Cook Time15

Rising time1 30

Total Time2 5

Course: Breakfast, Snack

Cuisine: American, Canadian

Servings: Bagels

Author: Luay Ghafari

Cost: 10

Equipment

Stand Mixer
Kitchen Scale - Use the scale for the water and flour. The rest of the ingredients can be measured out with cups and tea and tablespoons.

Ingredients

415 grams Water, warm - approx. 1 ¾ cups
2 ¼ tsp Dry yeast - 7 grams
4 tbsp Sugar - 50 grams
700 grams Bread Flour (or All Purpose) - approx. 5 ½ cups
1 tsp Kosher salt - 6 grams
2 tbsp Olive Oil - 30ml

Honey Water Bath

¼ cup Honey - 85 grams
Enough water to fill a shallow pot

Toppings

Sesame Seeds
Poppy Seeds
Everything Bagel Mix

Instructions

Prepare the dough

Preparing the yeast mixture. In a Pyrex measuring cup, combine 415g (1 ¾ cups) of warm water with 1 packet of dry yeast (2 ¼ teaspoons) and 4 tablespoons of sugar. Mix well and let the yeast activate for a few minutes.
Measure 700g (about 5 ½ cups) of bread flour and add it to the stand mixer bowl. Add 1 teaspoon of salt to the flour. Add your yeast mixture, followed by 2 tablespoons of olive oil.
With the hook attachment, run the stand mixer for 8-10 minutes, until you have a nice and supple dough.
NOTE: This recipe has been tested many times, but if you find your dough is too wet and not holding together, add more flour, 1 tablespoon at a time, until you get a doughball that is soft and yet holds its shape.
Transfer the dough ball to an oiled bowl and allow it to proof for 1 hour, or until doubled in size. You can also proof it in the stand mixer bowl itself, just make sure to oil your doughball well so it doesn't stick.

Shape the bagels

When the dough has risen, punch it back and divide it into 12 equal parts (about 100g each). Use your kitchen scale. Shape each piece into a tight ball and rest them on your kitchen counter for 5 minutes so that the gluten can relax.
Form your dough sausages. Press the dough ball down and flatten it, bring the left and right sides of the dough circle together to create a rough rectangle. Starting from the bottom of the rectangle, roll upwards, so you end up with a tight cylinder, or small sausage-shaped dough piece. Rest your dough sausages for 5 minutes.
Roll your bagels. Roll each of the dough sausages into an 8-10 inch long piece. Bring both ends together and overlap them by an inch or two, and using pressure from your palms, continue rolling until both ends join together and you end up with your rolled bagel. Repeat for remaining bagels.
Rest your formed bagels on a floured surface for 30-45minutes (or less if your kitchen tends to be warm). Make sure to cover them with saran wrap or a towel so they don't dry out. We want them to rise slightly again.

Boiling and baking the bagels

When your bagels are done proofing, it's time to preheat your oven and get your honey bath ready. Preheat your oven to 450F. In a shallow pot filled with water, dilute 2 tablespoons of honey (you can use more here, up to 1/4 cup) and bring to a simmer.
Get your topping stations ready. In small plates, place sesame seeds, poppy seeds or whatever your preferred bagel topping is.
Using your hands, gently drop a bagel into the hot water and honey bath. Cook the bagels for about 45 seconds on each side.
Use a slotted spoon to transfer the hot bagel to the topping station and apply your topping generously. Transfer to a lined baking sheet. Repeat this process with your remaining 11 bagels.
Bake the bagels in the preheated oven for 16 minutes. They should be nice and golden brown. Allow them to rest for at least 30 minutes before cutting into them.

Video

Notes

Nutritional information is approximate.

I recommend weighing the flour and water, that's why I included their weights in grams. The rest of the ingredients can be portioned out using tablespoons/teaspoons.

TIP: I recommend you use gloves (latex or nitrile) to help you handle the hot bagels. I also recommend you work with one bagel at a time, when you make this recipe for the first time. As you get more comfortable, you can boil the bagels 2 or 3 at a time.

Store your bagels in a ziplock bag on your counter for up to 3 days. If you haven't finished them by then, you can refrigerate for another 2 days or simply slice them and freeze them.

Nutrition