MONTREAL BAGEL RECIPE
Steps:
- HEAT OVEN TO 425F/217C. [for mini bagels, heat oven to 450F/232C]. Line a large pan or two smaller ones with parchment paper.
- MAKE DOUGH BY HAND: To use mixer instead, Note 2. In large bowl, mix warm water, sugar and maple syrup. Add yeast and let sit for 5 minutes. It will froth up a bit. Stir in egg, oil, salt and flour until dough begins to come together. Pull dough onto a sheet of parchment on the counter or a cutting board, lightly dusted with flour. Begin kneading, adding up to an extra 1/2 cup/62g of flour until the dough is no longer sticky. Knead for about 12 minutes. Here's a video on how to knead dough. The dough will lighten up a bit in color.
- REST DOUGH: Cover smooth dough with a bowl and let it rest for 10 minutes.
- SHAPE BAGELS: Cut dough into 12 equal parts for regular bagels (or 24 for mini bagels). Roll each piece on a lightly floured surface into a log 8-10 inches long (20-25cm). Curve each log into a bagel shape, overlapping 1-2 inches (2.5-5cm). Roll the overlapped part on the counter to smooth it or just pinch the dough together. No need for perfection - mis-shaped bagels are just fine. The dough will puff up when boiled.
- LET BAGELS REST FOR 10 MINUTES. While they are resting, put sesame seeds in a bowl. And Fill a large pot or frying pan with about 2 1/2 to 3 liters of water, add brown sugar or honey and bring to a boil. Lower heat to simmer.
- BOIL BAGELS: Put in 3-4 bagels at a time and boil for 45 seconds. Flip over and boil another 45 seconds. Remove to drain on a paper towel.
- DIP IN SEEDS: Don't wait too long to dip each bagel in seeds (top, bottom, sides) and place them in a single layer in the prepared pan(s).
- BAKE: Bake bagels for 8 minutes. Turn over, then bake another 6-8 minutes until a light golden brown. A total of 14-16 minutes, depending on how hot your oven is. If doing a second batch, they will bake quicker. Cool on a rack. For mini bagels, Note 3.
Nutrition Facts : Calories 307 kcal, Carbohydrate 49 g, Protein 7 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 398 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
MONTREAL BAGELS
As with most ethnic foods, bagels are prepared differently from city to city, community to community. But the special appeal of Montreal bagels draws even those accustomed to the New York variety. Montreal bagels are a different breed, chewy and tinged with a tantalizing sweetness. The real thing is still baked in wood ovens, which give the bagels an irregularly charred outer surface. These bagels shine, too, with a gloss that only a short swim in a bath of honey- or malt-sweetened water can impart. With no chemical additives or dough conditioners, these bagels stand out in taste and looks.
Provided by Marcy Goldman-Posluns
Categories project, side dish
Time 1h10m
Yield 18 bagels
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. (See note.)
- 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 450 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, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 339 milligrams, Sugar 12 grams, TransFat 0 grams
MONTREAL BAGELS
Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores.
Provided by Lennie
Categories Yeast Breads
Time 1h22m
Yield 12 bagels
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt; keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour.
- Gently add enough flour to make a soft dough, about 3 cups.
- Knead your dough for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.
- Next, divvy up the dough into 12 equal pieces. Roll each piece into a 10-inch rope, then curve each one around your hand, pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.
- Let bagels rise for 30 minutes.
- When ready, fill a large pot with the 6 quarts of water and then stir in the honey; bring that up to a boil.
- Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats.
- When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds. Be generous!
- Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!
Nutrition Facts : Calories 292.4, Fat 6.7, SaturatedFat 0.7, Cholesterol 4.5, Sodium 217.2, Carbohydrate 52.2, Fiber 2.7, Sugar 14.4, Protein 6.4
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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- In a large bowl, stir together the water, yeast, sugar, and salt until dissolved. Stir in the egg, egg yolk, oil, and ½ cup honey. Whisk it all together until well combined.
- Gradually add enough flour to make a dough, and knead until smooth (about 10 minutes), adding more flour as necessary to prevent sticking. Once the dough is firm and smooth, cover with an inverted bowl and allow it to rest for 15 minutes.
- Punch out the air and divide into 16 pieces. Roll each piece into a 10-inch rope, and curve each one around your hand, pressing together the ends to make a bagel shape Gently rock your hand back and forth on the seam to seal the two ends. Flour the bottoms of the bagels and place on baking sheets lined with parchment. Cover with a towel and allow bagels to rise for 30 minutes.
- Preheat oven to 450 degrees. Bring a wide, shallow pot of water to boil with your malt syrup or honey, and lay out your sesame seeds on a plate. After the bagels have risen, boil them each for about 30 seconds on each side. Lift them out of the pan, shaking off excess water. Cover with sesame seeds, and place on the baking sheet.
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- For the dough: Combine all of the ingredients, using the lesser amount of flour, and mix until a firm dough forms., Use the remaining 1/4 cup flour as needed to knead the dough by hand for 10 to 12 minutes, or at medium speed in your mixer with the dough hook for 8 minutes.
- When poked with your finger, it should bounce back., Place the dough in a greased bowl, cover, and let rise for 1 1/2 hours, until almost doubled in bulk., Line a baking sheet with parchment.
- Place the sesame (or poppy) seeds in a shallow bowl., After the first rise, deflate the dough and divide into 8 equal pieces., Roll each piece into a 6" rope.
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