Montreal Bagels

How to Make Montreal Bagels

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1. Mix the flour, yeast and salt in a large bowl. Whisk the 2 tablespoons of honey, the egg, oil and lukewarm water together and pour into the flour. Mix to a stiff dough, firmer than an ordinary bread dough.

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2. Knead on a lightly floured surface for 10 minutes until smooth and firm. Put it in an oiled bowl, cover and leave to rise for 1 hour until doubled.

   Mark done Start 10 min timer

3. Heat the oven to 230°C / 450°F (210°C / 410°F fan) and line 2 baking trays with baking paper. Divide the dough into 12 pieces of about 70 g each.

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4. Roll each piece into a rope about 20 cm long. Wrap it around your hand, overlapping the ends by 2 cm, and roll on the work surface to seal the join, leaving a large hole about 5 cm across.

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5. Cover the shaped bagels with a cloth and rest for 30 minutes.

   Mark done Start 30 min timer

6. Bring the boiling water and the 3 tablespoons of honey to a boil in a wide pan. Boil the bagels 3 or 4 at a time for 30 seconds on each side, then lift out with a slotted spoon and drain briefly.

   Mark done Start 30 sec timer

7. Dip the top of each bagel, or both sides for a full coating, in the sesame seeds and set them on the trays.

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8. Bake for 15 to 18 minutes, turning the bagels over halfway, until deep golden. Cool on a wire rack for 10 minutes.

   Mark done Start 15 min timer

Tips for Making Montreal Bagels

• Make the dough stiff. A soft dough spreads and loses the hole in the boiling water, and a firm one holds its ring shape.
• Leave a big hole. The dough puffs in the boil and the oven, and a small hole closes up to leave a roll.
• Do not skip the honey water. It gives the crust its sweetness and a slight shine, and it sets the surface before the bagel goes into the oven.

What to Serve with Montreal Bagels

• Cream cheese
• Smoked salmon and capers
• Butter and jam

Storing & Reheating Montreal Bagels

Best eaten on the day they are baked. Keep in a paper bag for up to 2 days, and toast them to refresh. They freeze well for up to 3 months, sliced first for toasting.

Montreal Bagels FAQ: Common Questions

Montreal Bagels Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.