Montreal Style Bagels are small, chewy, and absolutely delicious! These bagels are boiled in honey-sweetened water before being baked, giving them a special flavor and shiny crust.
They’re a treat best enjoyed fresh and can be topped with sesame or poppy seeds. Honestly, I sometimes eat them plain, but who can resist a good spread? Yum! 😋
Key Ingredients & Substitutions
Bread Flour: This is crucial for that chewy texture Montreal bagels are known for. If you don’t have bread flour, you could use all-purpose flour, but the texture might be a bit softer.
Honey: Besides adding sweetness, honey enhances the bagels’ crust. If you need a substitute, you can use maple syrup or agave syrup. For a vegan option, maple syrup works great!
Active Dry Yeast: Essential for making the dough rise. If you’re out of dry yeast, you could use instant yeast, and you don’t need to activate it in warm water first; just add it directly to the flour mix.
Semi-Final Toppings: The sesame and poppy seeds give a nice crunch. You can swap these with other toppings like everything bagel seasoning or flaxseeds if you prefer something different. Dried minced onion and garlic are optional but add great flavor!
How Do I Ensure My Dough is Perfectly Kneaded?
Kneading dough is key to developing gluten, which gives your bagels that perfect chew. Here are some tips for success:
- Start with a clean, floured surface. Use enough flour to prevent sticking, but not too much as to alter the dough consistency.
- Use the heel of your hand to push the dough away from you, fold it back, and rotate it slightly. Repeat this motion.
- Knead for about 10 minutes until the dough feels smooth and elastic. You can do this in a stand mixer with a dough hook for about 7 minutes if that’s easier.
To test if your dough is done, stretch a small piece. It should stretch without breaking and form a smooth windowpane. This means the gluten is well-developed!
How to Make Montreal Style Bagels
Ingredients You’ll Need:
For The Dough:
- 4 cups bread flour
- 1 tablespoon granulated sugar
- 1 tablespoon honey (plus extra for boiling water)
- 1 ½ teaspoons salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ¼ cups warm water (about 110°F/43°C)
For The Topping:
- 1 large egg (for egg wash)
- 4 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 1 tablespoon dried minced onion (optional)
- 1 tablespoon dried minced garlic (optional)
- 1 tablespoon coarse salt (optional, for sprinkling)
How Much Time Will You Need?
This recipe will take about 1 hour and 50 minutes total. This includes 10 minutes for prep, 10 minutes for kneading, 1 hour for the dough to rise, and an additional 20 minutes for boiling and baking. Perfect for a delightful homemade bagel session!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by dissolving the sugar in the warm water in a small bowl. Then, sprinkle the yeast on top and let it sit for 5-10 minutes, or until it looks foamy. This shows that your yeast is active and ready to work its magic!
2. Make the Dough:
In a large mixing bowl, combine the bread flour and salt. Add the yeast mixture and 1 tablespoon of honey. Stir everything together until you have a shaggy dough that holds together.
3. Knead the Dough:
Turn the dough onto a floured surface. Knead it for about 10 minutes until it feels smooth and elastic. If you have a stand mixer with a dough hook, you can do this for about 7 minutes instead, which is a lot easier!
4. Let the Dough Rise:
Place the kneaded dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, until it has doubled in size. Patience is key here!
5. Shape the Bagels:
Once your dough has risen, divide it into 8 equal pieces. Roll each piece into a tight ball, then poke a hole through the center with your thumb or finger. Gently stretch this hole to create a ring that’s about 2-3 inches in diameter.
6. Prepare the Topping Mix:
In a shallow bowl, mix together the sesame seeds, poppy seeds, minced onion, garlic, and coarse salt if you’re using it. This will be your delicious topping!
7. Boil the Bagels:
Bring a large pot of water to a boil, adding 1-2 tablespoons of honey to the water. Once boiling, reduce the heat to a simmer. Carefully place the bagels in the water and boil them in batches for about 1 minute on each side. Remove them with a slotted spoon and let them drain on a cooling rack or kitchen towel.
8. Add Toppings and Bake:
Preheat your oven to 425°F (220°C). Brush each boiled bagel with a beaten egg wash, then dip or sprinkle them generously with your topping mix. Place the bagels on a parchment-lined baking sheet.
9. Bake the Bagels:
Bake the bagels for 15-20 minutes. Turn them halfway through for even baking. They should be golden brown and look delicious!
10. Cool and Serve:
Let the bagels cool on a rack before serving. They’re best enjoyed fresh, perhaps with some cream cheese or your favorite spreads!
And there you have it! These Montreal-style bagels are known for their small size, dense, chewy texture, and delightful toppings. Enjoy the process and, of course, the tasty results!
Can I Use All-Purpose Flour Instead of Bread Flour?
While bread flour gives Montreal bagels the ideal chewy texture due to its higher protein content, you can use all-purpose flour if necessary. Just know that the bagels may be slightly softer in texture.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and let it rise, then punch it down and refrigerate it for up to 24 hours. Just let the dough come to room temperature and rise again for about 30-45 minutes before shaping into bagels.
What Should I Do If My Yeast Doesn’t Foam?
If your yeast doesn’t foam after 10 minutes, it may be expired or the water was too hot or too cold. Always ensure your water is around 110°F (43°C). If the yeast is inactive, it’s best to start over with fresh yeast.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just pop them in the toaster or warm in the oven to refresh before serving!
