Canada / Bread
Montreal bagels
Bagels boiled in honey water and baked in a wood oven, sweeter and thinner than New York's.
Ingredients
- Strong flour700 g
- Warm water300 ml
- Dry yeast10 g
- Eggs2
- Vegetable oil60 ml
- Sugar60 g
- Honey, for the boiling water150 g
- Sesame seeds150 g
- Poppy seeds100 g
- Salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.
Knead a dough from the flour, yeast mixture, eggs, oil and salt and work it fifteen minutes until elastic.
Let it rise somewhere warm for an hour and twenty, until doubled.
Divide it into twelve, roll each into a rope and join the ends into a ring with a large hole.
Bring a large pot of water to the boil with the honey and lower the rings in three or four at a time.
Boil them a minute a side and roll them in sesame or poppy seed at once.
Bake at 230 °C for twenty minutes, to a deep golden crust, turning them once halfway.
