MONTREAL BAGELS
Make and share this Montreal Bagels recipe from Food.com.
Provided by dudmeister
Categories Yeast Breads
Time 1h30m
Yield 12-18 each, 6-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
- Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
- When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. If not using the dough immediately, refrigerate it after it has been kneaded. Bagel making can be resumed up to a day later. Allow the dough to return to room temperature, and continue with step 4.
- Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
- Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
- Preheat oven to 400 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
- When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
- Arrange the boiled bagels on a baking sheet covered with parchment paper or cornmeal, and bake on the lowest rack of oven until they are medium brown, approximately 20-25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.
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Tito Sarkar
[email protected]These bagels were a bit too dense for my taste, but they were still good. I think I'll try a different recipe next time.
Abebaw Tadese
[email protected]These bagels were delicious! I loved the chewy texture and the slightly sweet flavor. I will definitely be making them again.
Okenyi Amarachi
[email protected]I'm not sure what I did wrong, but these bagels didn't turn out well. They were dense and chewy, and they didn't have much flavor. I'll have to try a different recipe next time.
Asake Olamide gold
[email protected]These bagels were a bit of a challenge to make, but they were worth the effort! They were delicious and I'm so glad I tried this recipe.
Mubashra Rajpoot
[email protected]These bagels were amazing! I followed the recipe exactly and they turned out perfect. They were the perfect breakfast.
Stephanie Rostro
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The bagels were dense and chewy, and they didn't have much flavor. I think I might have used the wrong flour.
Hafizshafqat Rasool
[email protected]These bagels were a lot of work, but they were worth it! They were the best bagels I've ever had. They were light and fluffy, with a nice crispy crust. I will definitely be making them again.
Sherri Hughes
[email protected]I'm not a bagel expert, but these were pretty good! They were light and fluffy, with a nice crispy crust. I would definitely make them again.
Liz Mendez
[email protected]These bagels were a bit of a disappointment. They were dense and chewy, and they didn't have much flavor. I think I'll try a different recipe next time.
Bad - Boy
[email protected]I was really impressed with these bagels. They were easy to make and they turned out so well. They were light and fluffy, with a nice crispy crust. I will definitely be making them again.
Rian kabir
[email protected]These bagels were delicious! I followed the recipe exactly and they turned out perfect. They were the perfect combination of chewy and crispy.
Akinmusayo Adebayo
[email protected]These bagels were a disaster! They were so dense and chewy that I could barely eat them. I'm not sure what went wrong.
Roland Maticka
[email protected]I'm not a huge fan of bagels, but these were really good! They were light and fluffy, with a nice crispy crust. I would definitely make them again.
Ologunja Boluwaji
[email protected]The bagels were good, but they were a little too dense for my taste. I think I'll try a different recipe next time.
John Sears
[email protected]These bagels were a hit with my family! They loved the chewy texture and the slightly sweet flavor. I will definitely be making them again.
BASMALA Seif
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The bagels were dense and chewy, and they didn't have much flavor. I think I might have over-kneaded the dough.
Farah Seide
[email protected]These bagels were amazing! I followed the recipe exactly and they turned out perfect. They were light and fluffy on the inside with a crispy crust. I'll definitely be making these again.